Mascarpone and chestnut cream, a delicious and super easy cream to prepare, ideal to serve with pandoro or to fill sweet vol-au-vents, cream puffs, mini tarts, and puff pastry cannoli. It is made with 3 simple ingredients, requires no cooking, and the result is amazing. To be honest, it’s also good eaten on its own or on a slice of bread for a champion’s breakfast.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 500 g
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- 8.8 oz mascarpone
- 7 oz chestnut cream
- 3.2 oz marron glacé
Tools
- 1 Bowl
- 1 Spatula
- 1 Knife
Preparation of Mascarpone and Chestnut Cream
Pour 250 g of mascarpone into a bowl and add 200 g of chestnut cream.
Mix well with a spatula until the mascarpone and cream become a uniform colored mixture.
Then chop the marron glacé into fairly small pieces…
… add them to the mixture and stir to incorporate them evenly.
And voilà… the mascarpone and chestnut cream is ready to accompany pandoro or fill vol-au-vents, cream puffs, mini tarts, or cannoli.
Useful Tips
If you don’t have marron glacé, you can use dark chocolate chips.
I did not add sugar, but if it is not sweet enough for you, you can add powdered sugar, possibly vanilla-flavored.
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