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If the Italians have gianduia, then the French have crème de marron. The intensely sweet chestnut puree is seriously addictive stuff.
It is the star ingredient in the famous dessert, the Mont Blanc but add a spoon to some yogurt, spread it on toast, pancakes, waffles or a little added to coffee for a delicious festive treat.
For me, chestnuts are one of the ultimate Christmas foods. Whether they’re stuffed into a roasted bird or exploding in the oven I almost can’t bring myself to eat them at any other time of year.
This recipe makes an excellent homemade Christmas gift with a twist. Make a big batch, write out some beautiful labels and treat your friends.
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