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Crème de Marron Maison au Sirop d’Erable / Homemade Maple Sweetened Chestnut Cream (Paleo)

Les crêpes à la crème de marron! Even to this day my mother will tell you that crêpes filled with chestnut cream used to be one of my favorite desserts. I say “used to be” because I have since discovered that I’m allergic to cane sugar (how ironic for an ex-hypoglycemic). While some would see this as a curse (after all sugar is everywhere), I see it as a blessing (do you know that sugar is more addictive than cocaine?). There are many natural sweeteners out there to choose from and I thought that maple syrup and chestnut wouldn’t be a bad marriage at all…And rightfully so!

This chestnut cream can be used as a spread, a filling, incorporated in a frosting…Or simply eaten by the spoon ;).


  • 10.5 oz of unsweetened chestnut puree (I used the one from La Forestière) – 300g de purée de marron non sucrée
  • 1 tsp of organic vanilla extract (from Simply Organic) – 1 càc d’extrait de vanille bio
  • About 1/3 cup or 6 tbsp of organic grade B maple syrup – environ 90 ml ou 6 càs de sirop d’érable ambré bio

Place all the ingredients in a bowl. Using a hand mixer, blend until well incorporated & smooth. Pour in a glass jar and refrigerate until use. Use within a few days.

Mettre tous les ingrédients dans un bol. A l’aide d’un batteur électrique, mixer jusqu’à obtention d’une purée lisse et homogène. Verser dans un bocal en verre et réfrigérer jusqu’à utilisation. A consommer dans les jours suivants.


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