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Pear and chestnut cream cake

Hello hello,

Let's go with a new recipe for a delicious pear and chestnut cream cake. Namely, I am completely addicted to chestnut cream, I have eaten it since my childhood.

So I asked my parents during their stay in Holland to bring me some cans of this chestnut cream that I loved so much. Even if I like to taste it plain, with plain soy yoghurt or even better with apple compote! Why not make a moist, without chocolate icing this time, because it's still a pretty sweet dessert.

Obviously, you can find chestnut or chestnut cream just about anywhere, I have also tried several brands, spoiler I didn't like it at all... I think the chestnut cream Clément Faugier contains a lot of sugar and that must be what I like haha.


It was in 1882 that a disease, the mulberry moth, ravaged the production of silkworms and caused an economic crisis in the south of the Lyon region.

To revitalize his countryside, Clément Faugier, a young engineer from Ardèche, decided to exploit another important resource of the department: chestnuts. With the help of a pastry chef, he founded a candied chestnut factory in the town of Privas.

This delicacy, already known and appreciated, however, poses labor problems. Because, to obtain a candied chestnut, you must first remove the skin from the chestnuts, then handle them delicately in order to glaze them. However, this last operation weakens them and leads to a major mess.

Clément Faugier then had the idea of ​​using the scraps... to make chestnut cream.

Three years later, in 1885, Ardèche chestnut cream finally saw the light of day. Its composition - unchanged since - is a mixture of broken candied chestnuts, previously steamed chestnuts, sugar, glucose syrup and vanilla!


This recipe is for pear and chestnut cream cake is:

  • Milk free

  • Butter free

  • Eggs free

  • 100% vegan

  • Soft

  • Fruity

  • Quick and easy to make



  • 255g of flour (all purpose)

  • 1 tbsp of almond powder

  • 40g of coconut sugar

  • 5g de sucre vanillé

  • 10g for baking powder

  • 300g of plain soy yogurt

  • 1 big tbsp of chia seed

  • 2 big tbsp of chestnut cream

  • 2 pears (pelled)

- Preheat your oven to 190°C. (374 f)

- In a bowl, mix the dry ingredients (flour, almond powder, sugars, yeast).

- Then add the yoghurt, the chia seeds, the chestnut cream, mix well with a spatula.

- Peel the pears, cut them into more or less large pieces (according to your tastes) then add to the bowl.

- Mix everything gently.

- Put margarine or deodorized oil (like sunflower oil for exemple) at the bottom of your mold, sprinkle with a little flour and pour your mixture.

- Bake for about 45min at 190°C, monitor the cooking with a sharp knife (plant in the center of the cake). If you have an oven that's not great like mine, put 10min more at 170°C so that it's cooked inside.

Enjoy !

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