Smooth and creamy, with a gently caramelized chestnut flavor and a hint of vanilla, this sweet chestnut cream is known in France as crème de marrons and often sold in the US as chestnut spread. A spoonful turns plain yogurt or a crepe into a treat. And let’s be honest, it’s just as good straight off the spoon!
With cooked chestnuts, it’s ready in just 15 minutes. It’s also much less sweet than store-bought versions, and you can cut the sugar even further to suit your taste.
Published on September 28, 2026
PREP TIME
5 min
COOK TIME
10 min
DIFFICULTY
Easy
STORAGE
1 week (fridge)
When we lived in Singapore, Clément Faugier, the classic French chestnut spread, was hard to find. Cooked chestnuts, on the other hand, were easy to come by. They were sold in little snack pouches, perfect for tossing in your bag. And trust me, it was hard to stop at just one!
So I started making my own chestnut cream and was surprised by how simple it was. The label on the jar in the photo above reads “Fait avec cœur à Singapour,” or “Made with love in Singapore,” a little reminder of where this recipe began.
Now that I live in Houston, I still rarely see that jar from France’s Ardèche region on store shelves. But I’ve found pouches of cooked chestnuts here, so of course I’m still making my own!
Homemade Chestnut Cream (Crème de Marrons)
Cooked chestnuts, sugar, water, and a little optional vanilla: that’s all you need to make your own chestnut cream in 15 minutes.
10
servings5
minutes10
minutesPour garder la recette visible pendant que je cuisine
Ingrédients
9 oz plain cooked, peeled chestnuts, drained if packed in liquid
3/4 cup water
7/8 cup granulated sugar
Optional: ½ vanilla bean or ½ tsp pure vanilla extract, plus more to taste
Instructions
- Make the syrup. Pour the water and sugar into a saucepan. If using the vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod. Bring to a boil, stirring to dissolve the sugar.
- Mash the chestnuts. Meanwhile, roughly mash the chestnuts with a fork.
- Add the chestnuts. Once the syrup comes to a rolling boil, add the chestnuts.
- Simmer. Cook for about 5 minutes, stirring occasionally.
- → For a smooth chestnut cream: Remove the vanilla pod, if using, then blend until completely smooth. If the mixture is too thick, add a little water, 1 tablespoon at a time. If using vanilla extract, stir it in now.
→ For a chunky chestnut cream: Remove the vanilla pod, if using, and stir in the vanilla extract, if using. Let cool without blending, then refrigerate overnight. The next day, pulse briefly, leaving small pieces of chestnut. - Store. Transfer to a clean jar, let cool until lukewarm, then refrigerate.
La p'tite astuce Minute Papillote
- I always keep a package of cooked chestnuts in my pantry. That way, I can make a batch of chestnut cream whenever the mood strikes!
Which Chestnuts to Use
Choose plain, cooked, peeled chestnuts, either jarred or vacuum-packed. The pouches sold as snacks work well, too, as long as they contain no added salt or seasonings. If they’re already sweetened, reduce the sugar in the recipe.
Frozen chestnuts are another option, but check the package: if they’re raw, you’ll need to cook them first. The 15-minute time assumes you’re starting with cooked chestnuts.
Found fresh chestnuts at the market, or gathered your own? You can use those, too, once they’re cooked and you’ve removed both the shells and the thin inner skins. It takes longer, of course, but there’s something special about cooking with chestnuts you’ve gathered yourself. I have wonderful childhood memories of it, along with a few prickly ones. If you’ve ever handled those spiny husks, you know exactly what I mean!
How to Make Chestnut Cream
All you need is a saucepan, a fork, and a blender.
I start by heating the water and sugar to make a syrup. Meanwhile, I roughly mash the chestnuts with a fork, then add them once the syrup comes to a rolling boil. I cook them for about 5 minutes before blending.
Vanilla is optional, but it beautifully rounds out the chestnut flavor. If you’re using half a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan with the water and sugar at the start. Remember to remove the pod before blending. No vanilla bean? Stir in ½ teaspoon of pure vanilla extract after cooking, then taste and add a little more if you like. You can also swap the vanilla for a little finely grated orange zest.
Smooth or Chunky?
For a smooth chestnut cream, blend thoroughly right after cooking. If the mixture is too thick to blend easily, add a little water, 1 tablespoon at a time. Go easy, since it will thicken further as it cools.
For a chunky version with little pieces of chestnut, I work in two steps. First, I cook the roughly mashed chestnuts in the syrup. Then I let the mixture cool without blending and refrigerate it overnight. The next day, I pulse it just enough to bring it together while leaving small pieces of chestnut.
Can You Use Less Sugar?
My recipe uses 7/8 cup of sugar for 9oz of cooked chestnuts. That’s less sugar than in the classic store-bought jar, and you can taste the difference right away. I’ve tried mine side by side with Clément Faugier’s: theirs is much sweeter, while mine lets the chestnut flavor shine through.
You can reduce the sugar further if you like. Just keep in mind that sugar does more than add sweetness: it also affects the texture and helps the chestnut cream keep. With less sugar, the consistency will be a little different, and you’ll need to use it sooner.
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How to Store Homemade Chestnut Cream
Transfer the chestnut cream to a clean jar and refrigerate it once it’s lukewarm. Always use a clean spoon to scoop it out, and plan to enjoy it within about a week.
For longer storage, freeze it in small portions, then thaw in the refrigerator.
How to Use Chestnut Cream
For breakfast or an afternoon snack, spread it on brioche, waffles, or a slice of bread. I also recommend eating it by the spoonful, like candy. It’s a real treat!
For dessert, it’s the star of my eggless chestnut mousse, made with just three ingredients. For something even simpler, make quick parfaits: layer chestnut cream, fromage blanc or plain Greek yogurt, and crumbled cookies in small glasses.
In cakes, it can stand in for store-bought chestnut cream or chestnut spread. The result will be a little less sweet, and the texture may vary slightly.
And for a very (very!) indulgent snack, set out a jar of my homemade salted butter caramel alongside it.
NB: both suggested recipes are written in French, soon to be adapted in English.
Frequently Asked Questions
Is chestnut cream the same as chestnut purée?
No. Chestnut cream (crème de marrons), often labeled chestnut spread in the US, is sweetened, usually flavored with vanilla, and ready to eat. Unsweetened chestnut purée (purée de marrons nature) is made with just chestnuts and a little water, and it’s used in both savory dishes and desserts. If a recipe calls for unsweetened purée, don’t swap in chestnut cream without cutting back on the sugar.
What’s the difference between marrons and châtaignes?
In everyday French, the two words are often used interchangeably. Marrons actually come from chestnut varieties whose spiny husk usually holds a single large, undivided nut that’s easy to peel. They’re the ones prized for marrons glacés, or candied chestnuts. In fact, the first ingredient listed on a jar of Clément Faugier crème de marrons is… châtaignes! The only ones to avoid are marrons d’Inde, or horse chestnuts, the shiny nuts you often see in parks. Closely related to American buckeyes, they’re toxic and should never be used in this recipe.
Can I make this chestnut cream shelf-stable?
No. This is a quick, simple recipe for enjoying homemade chestnut cream without a long process. A shelf-stable version would take more time and a tested canning method specifically suited to this recipe. Keep this version in the refrigerator, or freeze some to enjoy later.
More Homemade Spreads and Desserts
Whether you’d like to turn your chestnut cream into dessert or try another homemade spread, here are two recipes to explore.
Eggless Chestnut Mousse (coming soon in English)
Just three ingredients turn your chestnut cream into a light, airy mousse. For now, the recipe is in French.
Apple Butter with Brown Butter
Slow-cooked apples and brown butter make a soft, luscious spread for bread or brioche.
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