chestnut puree

This Chestnut Puree recipe is made by slowly simmering cooked chestnuts in lightly sweetened milk, aromatized with vanilla. Blending this mixture creates a delicious chestnut spread. 

Chestnut Puree Recipe

boiled chestnuts (cooked)

water

sugar (granulated)

vanilla bean (seeds scraped)

salt (optional)

In a medium saucepan, over medium heat whisk together the milk with the sugar.

Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.

Simmer on low heat for about 20 minutes or until there are  ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching. 

Remove the vanilla pod and discard.

Transfer the chestnuts, without the liquid, to a food processor and puree until smooth. If necessary, stop and scrape down the sides. Add some of the liquid until the desired consistency is achieved. 

Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

sugar

vanilla extract

whipped cream

circle pie crust, baked

sugar,

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Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

A simple and delicious chestnut cake using sweetened chestnut purée, with the addition of chocolate chips for extra indulgence.

Chestnut  Cake with Chocolate Chips

eggs, separated

500 g (18 oz) sweetened chestnut purée

80 g (1/3 cup) unsalted butter, softened

55 g (1/2 cup) plain flour (all-purpose flour), sifted

baking powder

salt

g (1/3 cup) dark chocolate chips (bittersweet chocolate)

icing sugar (powdered sugar),

Preheat the oven to 180°C (350°F) (without fan).

Whisk the eggwhites until stiff peaks form.

In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter.

Gently mix through the flour, baking powder and salt.

Gently fold through the eggwhites, a few large spoonfuls at a time, through the cake batter. Take care not to lose too much air.

Once all of the eggwhites have been added to the cake batter, gently fold through the chocolate chips.

Grease a small bundt pan with butter or a non-stick baking spray, and dust with flour. Tip the bundt pan over the sink and shake out any excess flour. (Note: I used a bundt pan with 750 ml / 3 cup capacity).

Pour the batter into the cake pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.

Leave the the cake to cool on a wire rack for about 15 minutes before gently removing the cake from the pan.

Leave the cake to cool completely on a wire rack.

Dust with icing sugar (powdered sugar) before serving.

Such an easy and delicious cake! I’ve tried it with and without the chocolate chips – both are great but the chocolate does add something special ?

Wow, this is stunning! I want to try it out! These look amazing!

This is the best chestnut cake recipe ever! Although I was kinda suspicious about the amount of flour in it, I gave it a try yesterday and baked it... the result has been truly pure heaven :) I added some flavor tweaks to it such as dried cranberries and almond but otherwise followed the recipe to the letter. Thank you :)

I had a tin of Chestnut Cream and came across this recipe whilst looking for a way to use it in or on a cake. So simple to make and it was SO delicious and moist. I made it gluten free also by changing out the flour. Worked perfectly. I cooked it in a heart shaped tin for my daughter and just cooked it a bit longer checking regularly. Dusted it with icing sugar over lace for a pretty effect and served with cream, Was a hit with my parents and family. Thank you!

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Chocolate & chestnut truffle torte

butter

eggs

caster sugar

plain flour

cocoa

tbsp brandy (optional)

can unsweetened chestnut purée (we used Merchant Gourmet)

chocolate

pot double cream

Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.

Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.

Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.

Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.

To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

An autumnal accompaniment to cakes and puds, this nutty cream goes particularly well with spiced friands

Chestnut fool

double cream

tbsp sweetened chestnut purée

brown sugar

tbsp Grand Marnier

cinnamon

Greek yogurt

Whisk the cream, chestnut purée, sugar, Grand Marnier and cinnamon together until it forms soft peaks. Fold through the yogurt and spoon into a serving dish. Chill until ready to serve with the friands (see 'Goes well with').

These bite-sized puddings are ideal for finger food and cocktail parties

Mini Mont Blancs

mini meringues

tbsp icing sugar

tsp sweetened chestnut purée

Trim the tops off the mini meringues. Softly whip the double cream with the icing sugar and divide this between the meringues. Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving.

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