I have used chestnut puree (puree de marron) in Jacques Pepin's Chestnut and Chocolate Cake http://www.kqed.org/w/jpfastfood/reci...
Of course since my puree is unsweented, I had to add sugar. Now recently I have seen Creme de marron / chestnut spread from the same company made in Cholvy-artige, France. It's the same container as seen in Jacques Pepin's link above. I wondered if I should have used Creme de marron / chestnut spread instead. Can anyone help?
Also how else can I use creme de marron?