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Chestnut Cake Mobile

Chestnut Cake


    • 50 beautiful chestnuts or 1 jar of French Chestnut Jam Vanilla
    • 250g of powdered sugar
    • 5 large fresh eggs
    • 1 pinch of vanilla sugar
    • 200g butter
    • Chantilly Cream


    • If you’re using whole chestnuts, cook them carefully covered for 25 to 30 minutes in half a liter of boiling water.
    • Remove them from the water with a strainer 3-4 chestnuts at a time.
    • Mash them up into a chestnut puree.
    • Mix up a puree with a wooden spoon with your sugar, 5 egg yolks, vanilla sugar, and 200g of buttercream.
    • Whisk your egg whites until stiff and then mix thoroughly in your French Chestnut Jam Vanilla or chestnut puree that you made in the first step.
    • Let the mix rest for a couple minutes.
    • Pour into a 1.5L charlotte mold that’s been buttered.
    • Bake in an oven at 180C for 30 minutes.
    • Once cool remove from mold, cover in whipped cream and serve.