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Creme de marron and chestnut puree

lugubres | Dec 21, 201005:30 AM


I have used chestnut puree (puree de marron) in Jacques Pepin's Chestnut and Chocolate Cake
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?

Thank you

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