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Gesztenyepüré (chestnut purée): recipe illustration
Desserts

Gesztenyepüré (chestnut purée)

A sweet, creamy chestnut purée of Hungarian origin, widely adopted in Austria under the name Kastanienpüree. It is served as a dessert, topped with whipped cream. Its woodland flavour and melting texture make it very comforting in autumn.

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Ingredients

Ingredients

Crème fouettée

Spices & seasoning

Optional extras

Instructions

  1. Cut a cross in fresh chestnuts, roast them for 15 minutes in a 200 °C oven, then peel them while still warm. If using jarred chestnuts, simply drain them.
  2. Put the chestnuts in a pan with the milk, the scraped vanilla and a pinch of salt. Simmer gently for 25 minutes.
  3. Remove the vanilla pod, drain the chestnuts lightly and purée them in a blender or with a potato masher.
  4. Add the icing sugar, cinnamon and rum, then mix until smooth. Add a little of the cooking milk if the purée is too thick.
  5. Let the purée cool for a few minutes.
  6. Whip the cream with the icing sugar until it holds firm peaks.
  7. Spoon the purée into small dishes, pushing it through a ricer if you have one, then top with whipped cream and candied chestnuts.

Variations and tips

Alcohol-free version. Leave out the rum and add a teaspoon of vanilla extract.

Vermicelli presentation. Press the purée through a ricer directly onto the whipped cream for a vermicelli effect.

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Original Ecomely recipe.