When we were in Paris, I picked up a small multipack of my favourite sweetened chestnut puree by Clement Faugier. It’s probably available at every supermarket in France and it’s the classic creme de marrons that’s spread onto freshly made crepes. On this past trip, however, I discovered that Bonne Maman also makes a chestnut spread – confiture de chataignes. Of course I had to purchase that too!
While the Clement Faugier puree is sweeter and darker, the Bonne Maman spread is lighter and not as oily seeming. I don’t think I can pick a favourite of the two but the Art Nouveau packaging of the Clement Faugier tin does win me over just that little bit more! I’d just been eating spoonfuls of it but then Blai converted me to the most indulgent of combinations of creme de marrons and creme fraiche. The sweet chestnut puree melds so well with the thick, tangy, cold creme fraiche. Or in those crepes! It’s one of my favourite crepe fillings and it’s very simple to replicate at home. On toast for breakfast? Perhaps as a cake filling? Or how about another classic dessert – the Montblanc; this has whipped cream and creme de marrons and sometimes crisp meringue.
In London, you can find the Clement Faugier brand at Partridges or possibly at other specialist grocers. I particularly like the small tubes for about £1 – squeeze it on just about anything (or directly into your mouth).
Thank you to Marianna of Swirl & Scramble for passing on the Arte y Pico award to Tamarind and Thyme! I think the idea is to pass it on to 5 other bloggers for their creativity, design, interesting material, and contribution to the blogger community.
I’m passing the award on to (in alphabetical order!):
Dinner Diary – Fred and Ginger (not their real names – that would be way too much of a coincidence) blog about their dinners (duh) and their gorgeous photographs always tempt me to jump up from the computer and recreate their dishes in my kitchen.
Gastronomy – Based in Vietnam, the gastronomer and astronomer eat their way around town. I am so jealous!
Mr Orph’s Kitchen – Donald cooks such lovely food and I can relate to him as another engineer who cooks!
Tasty Treats – Charmaine is based in London and also writes freelance for Time Out. She writes fantastically and has beautiful photographs to boot!
World Foodie Guide – Also based in London, Helen blogs about all the restaurants she visits in London and has also rated them on a useful 10 point scale.
Sat, 7 Jun, 2008 at 22:34
A friend from France sent me the same can on the left, I bought the squeeze type and put the two together for a cake. I was great! I’ll have to look for the Bonne Maman version to try.
Congratulations on the award!
Sun, 8 Jun, 2008 at 16:04
Hi Su-Lin
Congratulations on the award! I like your new look very much by the way. And thank you so much for passing on the award to me! I feel very honoured (it’s my second one this week, well, second award full stop).
Helen Yuet Ling
Sun, 8 Jun, 2008 at 19:16
[…] week! I’ve barely recovered from receiving the first one. Thank you so much to Su-Lin from Tamarind and Thyme for passing the Arte y Pico award on to World Foodie Guide. It’s very much appreciated and I […]
Mon, 9 Jun, 2008 at 11:49
I have the same can too! Chestnut spreads are usually too sweet for me so I’m going to try it with creme fraiche.
Mon, 9 Jun, 2008 at 11:54
bahh
Mon, 9 Jun, 2008 at 21:45
kat: Thanks! And gosh, your cake sounds terrific!
foodieguide: Thank you!
notesbynaive: It’s really delicious with creme fraiche but it’s a very rich combination! A little will go a long way!
vhcriscris: ? bah?
Tue, 10 Jun, 2008 at 11:24
Dear Su-Lin, You’re the sweetest! I will pass the award on to worthy blogs by the end of the week. Thank YOU.
Tue, 10 Jun, 2008 at 18:40
Oh Su-Lin this is an honour! Thank you so much 😀
Fri, 13 Jun, 2008 at 01:56
Hi! I just read this post and had to share with you a ‘Chestnut Custard Tart’ that we made for Christmas Eve dinner using the Bonne Maman. It was SUPER tasty. We now have the other stuff you bought as well in the cupboard which is in tube form but we’re not really sure what to do with it… we’d love your ideas.
http://www.weareneverfull.com/chestnut-custard-tart-full-of-christmas-cheer/
Fri, 13 Jun, 2008 at 04:08
Gastronomer and Charmaine: You’re both welcome – but really, your blogs are fantastic!
Jonathon: That tart looks beautiful! As for the tube: unscrew top, insert into mouth, squeeze. 🙂
Tue, 17 Jun, 2008 at 11:06
Su-Lin,
Congratulations on the award!
And thank you for considering me for the award! I really appreciate it.
I blogged my picks here:
http://mrorph.com/foodblog/index.php?title=beef-and-rancho-gordo-bean-burrito&more=1&c=1&tb=1&pb=1
Tue, 17 Jun, 2008 at 13:49
I LOVE creme de marrons!! I’ve found several brands over here, but I like the Clement Faugier one for pastries and the Bonne Maman if I’m using it casually (like you stated, it seems to be a bit lighter). The danger with both brands though is that once I put my spoon into one of them, I’m too tempted to finish the entire pot in one go!
Fri, 20 Jun, 2008 at 06:16
Donald: And congrats to you too! 🙂 Your blog is great – I love the variety of recipes that you provide!
MariannaF: Oh! what are the other brands? these were the only ones I found at the supermarche close to my hotel.
Tue, 1 Jul, 2008 at 21:20
[…] from VegeYum Ganga of A Life (Time) of Cooking, followed by the Arte y Pico award from Su-Lin of Tamarind and Thyme. Thank you so […]
Tue, 26 Aug, 2008 at 09:26
[…] week! I’ve barely recovered from receiving the first one. Thank you so much to Su-Lin from Tamarind and Thyme for passing the Arte y Pico award on to World Foodie Guide. It’s very much appreciated and I […]
Thu, 28 Aug, 2008 at 20:56
[…] from VegeYum Ganga of A Life (Time) of Cooking, followed by the Arte y Pico award from Su-Lin of Tamarind and Thyme. Thank you so […]
Sat, 9 Oct, 2010 at 21:24
[…] Blog post on Tamarind and Thyme. […]
Tue, 24 Jul, 2012 at 12:57
Hello everyone!
I’m French and I have to tell you that the “Bonne Maman” thing is not chestnuts creme but “confiture” so a preserve of horse chestnuts. Moreover, I have never tried the “Confiture Bonne Maman” but I know that they make products full of fruits and quality. For finish, the creme of “Clément Faugier” is very, very good with her small taste of vanilla and “marrons glacés”.
Mon, 21 Sep, 2020 at 00:55
Nothing goes better with Croissants and if ever you find yourself in the Ardeche you definitely have to try a Coupe Ardechoise (Ice Cream)
Coat the ice cream cup with Chestnut Jam. Add a scoop of Dark Chocolate/Hazelnut/Vanilla. Add a generous swirl of whipped cream. Lightly drizzle honey over the whipped cream in very light strands. Sprinkle with chocolate flakes – BEST ICE CREAM I EVER HAD