Both the shell and thin brown skin of the chestnut need to be removed before eating. Peeling chestnuts is a time-consuming process; it is commonly thought that cooking the chestnuts beforehand makes them easier to peel. To do so, pierce the shell of the chestnuts with a sharp knife, boil them, and then peel them while still hot. They are usually eaten boiled or roasted and are often added to stuffing or soups, or served as a side dish. They are also used to make Mont Blanc, a meringue dessert topped with chestnut purée and whipped cream. Chestnuts tinned in a sugar syrup are called marrons glaces. Peeled whole chestnuts are also available tinned in water, which can be a real timesaver. Chestnuts can also be ground into flour and used for baking.