kuri kuri kuri ku-ri ku-ri

Somehow I had this song ("money money money") running through my head while posting this....

It is chestnut season here, we call them kuri and you can find them in almost anything, savory and sweet, but mostly in sweets.

They were the filling inside of these cinnamon mochi called yatsuhashi, a popular item from Kyoto.

The original yatsuhashi is not really my favorite, but this version is nice because the filling is sweet and balances out the spicy cinnamon mochi.

In anpan from Kokoroniamaianpanya, they were a delicious not too sweet filling also.

I recently tried this marron danoise from Abientot.

Danoise is apparently danish in French. This one was filled with chestnut and topped with a marron glace (candied chestnut)...yum!

And the kuri daifuku from Chikujian which I eat every year, the mochi is a little salty but balances out with the sweet bean paste and whole chestnut.

From C3, we had their Dolce di marrone con mallo e budino (chestnut cream & pudding)...made to look like an unpeeled chestnut.

The bottom layer is custard, a thin layer of cake then topped with chestnut custard cream...delicious.

The other dessert was Delizia della uva (a cookie crust with grape gelee & mousse, topped with fresh grapes).

This was delicious, fresh and not too sweet, but we both agreed that the chestnut dessert was better.

Here is a look when it was sliced in half.

From Burdigala, a boule type bread with bits of chestnut and citrus peel throughout. The outside had lots of white poppy seeds.

It's Autumn, what are you enjoying?