Swiss Vermicelles Chestnut Dessert

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A classic Swiss autumn dessert, vermicelles features sweetened chestnut purée pressed through a sieve into delicate noodle-like strands, then crowned with whipped cream, crushed meringue, and vanilla sauce. This elegant yet simple treat is a beloved staple at Swiss cafés from October through early winter.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 48 gSugar
• 4 gProtein
• 55 mgSodium
• 320 mgPotassium
• 85 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chestnut mixture

• 1 jar (400 g) sweetened chestnut purée (crème de marrons)
• 30 g unsalted butter
• 60 ml heavy cream
• 1 tsp vanilla extract
• 2 tbsp Kirsch or dark rum (optional)

For the vanilla sauce

• 250 ml whole milk
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 2 large egg yolks
• 30 g granulated sugar
• 1 tsp cornstarch

For the whipped cream

• 250 ml heavy cream, well chilled
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

For assembly

• 4 store-bought meringue nests (about 60 g), crushed
• Dark chocolate shavings, for garnish
• A pinch of ground cinnamon (optional)

Directions

1. In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, and vanilla seeds over medium-low heat. Cook, whisking constantly, for 4-5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat, strain, cover the surface directly with plastic wrap, and chill until cold.
2. In a separate saucepan over low heat, combine the chestnut purée, butter, and heavy cream. Stir gently for 3-4 minutes until smooth, glossy, and warmed through. Stir in the vanilla extract and Kirsch, if using. The mixture should be soft but thick enough to hold its shape when pressed.
3. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft, billowy peaks form. Do not overwhip; the cream should remain pillowy and smooth.
4. Spoon the warm chestnut mixture into a vermicelles mold or a sturdy ricer fitted with small holes. Press the mixture through the holes directly onto each serving plate using a circular motion to build a nest of thin chestnut strands, about 8-10 cm in diameter.
5. Spoon a generous pool of chilled vanilla sauce alongside or beneath the chestnut nest on each plate.
6. Top the chestnut strands with a quenelle or generous dollop of whipped cream, then sprinkle liberally with crushed meringue so it adheres to the cream.
7. Finish with dark chocolate shavings and a light dusting of cinnamon if desired. Serve immediately while the chestnut mixture is still slightly warm, contrasting with the cold cream and sauce.

Cook’s Notes

• A traditional vermicelles sieve or 'Toblerone-shaped' mold produces the authentic noodle-like strands; a potato ricer with small holes works as a substitute.
• Press the chestnut mixture while still warm for smoother extrusion; if it cools too much, return it briefly to low heat with a splash of cream.
• Crème de marrons (sweetened) is readily available in European grocery stores; look for the French brand Clément Faugier for authentic flavor.
• For a lighter version, swap the vanilla sauce for a spoonful of Greek yogurt sweetened with honey.
• Best assembled just before serving so the chestnut strands keep their delicate texture and the meringue stays crisp.

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