Crème de Marrons

I am a big chestnut lover. I was so excited when I saw jars of Crème de Marrons, or chestnut puree in France and came back with two jars - each one of two brands. There was the probably most well-known chestnut puree brand, Clement Faugier's store in Lyon, where I found the BIO version. The ingredients were simple - chestnuts (50%), sugar and vanilla. No glucose syrup that their non-bio version contains.

The other one, La Ferme de Pisse Renard's creme de chataignes was from a little Lyonnais specialty food store, also located in Lyon. It was made from generous (65%!) AOP Ardèche chestnuts, which are officially special kinds of chestnuts that are naturally sweet and tasty. Both products were delicious but I could say La Ferme de Pisse Renard's was my favorite.

First I was going to enjoy those chestnut puree on toasted bread until I read that chestnut puree is commonly eaten as a topping of yogurt in France. I have never thought about the combination of chestnut and yogurt. I often eat yogurt with fruit compote or honey, so I tried some with chestnut. C'est bon! I don't want to eat yogurt without chestnut puree anymore.