Crème de Marrons by Clément Faugier is a traditional French sweetened chestnut cream created by Clément Faugier in Privas, Ardèche, in 1885. The recipe was originally developed as a way to use pieces of chestnut broken during the delicate production of marrons glacés and has remained unchanged since its creation.

The cream is made with 50% chestnuts, sugar, pieces of marrons glacés, glucose syrup, and Madagascar vanilla extract. The candied chestnut component itself contains 54.6% chestnuts, while the product is prepared exclusively with naturally derived ingredients. Its composition creates a thick, smooth, and easily spreadable consistency.

Crème de Marrons has a pronounced sweet chestnut flavor accompanied by warm, delicate notes of vanilla. It can be eaten directly from the jar, spread on bread, toast, pancakes, or crêpes, or combined with yogurt, fromage blanc, or ice cream. It is also commonly used as a filling or flavoring for cakes, pastries, mousses, and other desserts.