\n<\/p>\n
So many wonderful fall ingredients have made their way into my tiny kitchen. While pumpkin spice everything<\/em><\/a> and caramel apple anything<\/em><\/a> is all the rage across the U.S., in Europe it is all about chestnuts \u2014\u00a0more specifically, desserts made with chestnut pur\u00e9e.\u00a0<\/p>\n<\/div>\n<\/div>\n This time of year, you\u2019ll find them in every high-end patisserie in France. Top pastry chefs go hunting in the woods for chestnuts, which they then turn into a sweet and sticky pur\u00e9e. It\u2019s used in decadent, indulgent desserts like Mont Blanc, where it\u2019s piled on top of a buttery tart shell (along with whipped cream).\u00a0<\/p>\n<\/div>\n<\/div>\n In all honesty, this might be my favorite French dessert. But like many great French desserts, it involves a lot<\/em> of components and time spent in the kitchen \u2014 something I\u2019m not fond of, despite being an avid baker. As much as I like to think about making everything from scratch, I have to admit that when it comes to this dessert, I take several shortcuts. I buy buttery tart shells, whipped cream (or mouse), and ready-made chestnut pur\u00e9e.<\/p>\n<\/div>\n<\/div>\n The chestnut pur\u00e9e is so beloved in France and the alpine regions of Switzerland that you can find ready-made chestnut pur\u00e9e (named \u201cmarron pur\u00e9e\u201d) in jars and even tubes next to the jams and honey in the supermarket aisle. These days, you can also order both online. How doubly convenient!<\/p>\n<\/div>\n<\/div>\n One of the best and most common, readily available tubes of chestnut pur\u00e9e is the one by Clement Faugier<\/a>. It\u2019s my go-to choice when making any dessert with chestnut pur\u00e9e. It\u2019s made in the company\u2019s factory in Ardeche, a region in France known for growing chestnuts.<\/p>\n<\/div>\n<\/div>\n I like that it comes in a tube, too: In Europe, most chestnut desserts like the Mont Blanc require the chestnut pur\u00e9e to be squeezed out of a piping bag and in tiny little noodle-like strips. For less-experienced bakers, you don\u2019t need to mess around with any other tools; you just simply squeeze it straight from the tube!<\/p>\n<\/div>\n<\/div>\n The chestnut pur\u00e9e also comes in cans <\/a>(and in bulk!), which makes it perfect for desserts that call for more of the deliciously sticky-sweet paste.<\/p>\n<\/div>\n<\/div>\n In Switzerland, the sweet ingredient is commonly found in ski resorts (alongside fondue), which is where I get my inspiration from. Rather than being too precious, I take a cue from the Swiss slopes and embrace simplicity: I place hard meringues at the bottom of a glass jar, dollop lots of whipped cream over the meringue, and then squeeze the entire tube of chestnut pur\u00e9e on top \u2014 et voila! Dessert made in a flash.<\/p>\n<\/div>\n<\/div>\n Rather than using cream, try spooning the chestnut pur\u00e9e as the filling in your next Swiss roll<\/a> or Yule log cake<\/a>. After having two epic desserts, featuring chestnut ice cream (at Le Vieux Chalet<\/a> in Switzerland and Petri<\/a> in Stockholm), I went home to recreate the from-scratch sweet with Clement Faugier\u2019s spread. It might not be \u201cMichelin-worthy,\u201d but it was certainly my own culinary masterpiece.<\/p>\n<\/div>\n<\/div>\n What budget-friendly baking staples are you stocking up on right now? Tell us about it in the comments.<\/em><\/p>\n<\/div>\n<\/div>\nWhat\u2019s So Great About Clement Faugier Chestnut Spread?<\/h2>\n<\/p>\n<\/div>\n
What\u2019s the Best Way to Use Clement Faugier Chestnut Spread?<\/h2>\n<\/p>\n<\/div>\n