I absolutely adore Chestnut Cream. Chestnuts, sugar, candied chestnuts, what’s not to love?
If I have a container, and I’ve opened it, odds are good that it will be gone shortly, nutrition plans forgotten in the sugar rush.
I can’t purchase it locally, so I tend to buy about six cans (Faugier brand) online, and hoard them carefully to prevent myself from eating them all at once.
My favorite way to eat it is probably one of the simplest, smear a bit on a fresh crepe, top with a bit of whipped cream, roll it up, and enjoy. (Eating it off a spoon is, oddly enough, less satisfying.)
This year I think I’ll create a jelly roll type cake with a chestnut filling, and maybe some filled cookies, but I don’t have definite plans.
Before I discovered chestnut cream, I think Elmer’s Gold Brick ice cream topping made the top of my list. It’s a Milk Chocolate sauce, studded with pecans that hardens when spooned over ice cream. Yum. (at room temperature it’s kind of firm, so you warm it a bit before putting it on ice cream.)
What’s your weakness?