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Chestnut cream: photo of the dish
Illustrative photo: Lineplus — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Chestnut cream

A smooth, sweet cream made from cooked chestnuts blended with sugar and vanilla. It's spread on bread or used to fill crêpes, cakes and profiteroles, especially in autumn and winter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut a cross into the rounded side of each chestnut, then boil them for 15 minutes in a pan of water.
  2. Drain them and peel them while hot, removing the brown skin and the thin inner membrane.
  3. Heat the water, sugar and split vanilla pod in a saucepan to make a light syrup, then add the chestnuts.
  4. Simmer covered over low heat for 30 minutes, until the chestnuts mash easily with a fork.
  5. Remove the vanilla pod, blend finely, then return to low heat for 5 to 10 minutes, stirring, for a very smooth texture.
  6. Add the butter and the pinch of salt, mix, then let it cool completely before potting.

Variations and tips

Spiced version. Add a pinch of cinnamon or a spoonful of dark rum at the end of cooking.

Using what's easy to find. Candied chestnuts from a tin can replace some of the raw chestnuts, halving the sugar.

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Original Ecomely recipe.