last summer, with my amazing french penpal T, we went to carrefour because her mom needed some ingredients for dinner. i was in heaven – i finally went to a french grocery store with an actual french person who could finally explain all the products that i didn’t understand!
one of the products was this. crème de marrons (a sweetened chestnut purée) ? T’s eyes widened. what? you don’t know what this is? it is very very famous and delicious, you have to try it!, as she grabbed a huge can. except, this was about the 15th time that we were having this conversation. there are just to many things that i didn’t know about which shocked her. i stopped her from grabbing it, la prochaine fois! (next time)! i’ll be back, i promise! i can’t buy and try everything now, i’ve already got too much, pointing to my basket full of cookies and roquefort and other goodies.
this was one of the many moments in france that led to the title of this little journal.
but if i didn’t buy it then – how did I end up a can? well, i was in a grocery store in switzerland a few days later, and saw a tiny tiny can. the size was actually something that I could reasonably stuff in my luggage. i thought of her, and then caved and bought it. how could I not? when it’s tiny, there’s no excuse!
it sat in my cupboard for many months, since I wasn’t sure exactly how one ate it. and then I found the perfect recipe for a chocolate crème de marrons cake to use it up. thank you, swirl & scramble! (apparently, this stuff spread can be enjoyed simply on a piece of toast. but i have to make things complicated, don’t i?)
2 whisked egg whites
75g melted dark chocolate
1 tsp vanilla extract
300g crème de marrons (i ignored this and used the whole can, which was just a bit over this)
1 large egg
40g all-purpose flour
Melt your dark chocolate, then mix it with 1 tsp of vanilla extract and the crème de marrons.
Finally, add your whisked egg whites, and fold them in gently. Now the batter is finished! I baked them in tart pans, but anything nice and shallow will do. Bake them in a 320F oven until nice and done.
ps: i just love seeing my handwriting… even if it might make all my photos ugly. it’s a way of merging the handwritten journal with the typed blog.