Photo by Franck Schmitt
The chestnut – la châtaigne – has long been a staple of French country cooking, its soft sweetness and earthy richness lending quiet depth to savory dishes and desserts alike. Once a humble staple, now a seasonal treasure, it’s a welcome reminder that the most satisfying pleasures are often the simplest.
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For the November/December 2025 Issue, our friend Franck Schmitt crafted a full chestnut-based menu of recipes for you to try this winter season! In the magazine, you’ll find Creamy Chestnut Soup with Foie Gras, Roast Guinea Fowl with Chestnut Stuffing, Chestnut and Pumpkin Herb Quiche, and Homemade Chestnut Cream
We are delighted to share with you here Franck’s decadent recipe for Chestnut Cream Cake with Hazelnut Praliné. Rich, velvety, and irresistible, this dessert is a true celebration of the season’s finest flavors. The dense cake marries smooth sweetened chestnut cream with dark chocolate and butter, creating a melt-in-your-mouth texture that’s both decadent and delicate. It’s crowned with a luscious layer of homemade hazelnut praliné, a golden caramel and nut paste that adds the perfect balance of crunch and sweetness.
Elegant yet wonderfully simple to prepare, this cake makes a stunning centerpiece for any autumn or holiday table — best enjoyed with a spoonful of whipped cream and a steaming cup of coffee.
SEE A PREVIEW OF THE NOVEMBER/DECEMBER 2025 MAGAZINE
To see all of the recipes featured in the November/December issue, get a copy of the magazine here.