The Homemade Chestnut Cream is an easy sweet preparation typically for autumn, a dense cream perfect for filling cakes or spreading on a slice of bread but also great if used, for example, for filling a pandoro by cutting it into slices.
After the first boiling of the chestnuts, they are peeled and cooked together with the water and sugar syrup, and in no time at all, with the use of an immersion blender, the Homemade Chestnut Cream is ready.
I will also leave you the chocolate variant description, very delicious and perfect for filling a sponge cake roll and for the brave chocolate lovers, you can also fill the chocolate roll.
A perfect cream for filling even profiteroles or tartlets, the Chestnut Cream is also perfect for breakfast on a nice slice of rustic bread.
In my version, you will find the Homemade Chestnut Cream in a rustic version, not velvety; if you want it really velvety, just pass it through a sieve, and you’re done.
Below I leave you other delicious creams to make at home always for filling or spreading, and then right after the photo, we will discover how to prepare the Chestnut Cream!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Homemade Chestnut Cream
- 14 oz chestnuts, boiled (or marrons)
- 1 cup sugar
- 1 cup water
- 2 tbsp butter
- 1 pinch vanilla extract
- 4 tbsp unsweetened cocoa powder
Tools
- 1 Immersion Blender
- 1 Pot
- 1 Spatula
- 1 Sieve
Preparation of Homemade Chestnut Cream
To prepare the Chestnut Cream I have indicated the weight of the chestnuts already boiled and shelled.
If you have just bought them, wash them, make a cross cut on the skin without reaching the flesh, and place them in cold water for 15 minutes.
Then drain them and boil them in plenty of water for 30 minutes, then peel them, being careful not to burn yourself.
Coarsely chop the chestnuts and set aside momentarily.
Bring water with sugar to a boil until the sugar is completely dissolved.
Add the vanilla extract and the previously chopped chestnuts cooking the Chestnut Cream for 30/35 minutes, stirring occasionally.
Off the heat, add the butter and stir to melt it, then blend the Chestnut Cream with the immersion blender.
Be careful as it is hot and splashes, I recommend blending intermittently until you have the desired consistency.
If you want a really velvety Chestnut Cream you can pass it through a sieve after blending it.
To make the chocolate chestnut cream while blending, add unsweetened cocoa powder.
At this stage, if you want to make it flavored, you can add 1 tablespoon of liqueur of your choice; rum or cognac goes very well.
Another delicious variation instead of unsweetened cocoa you can add grated lemon peel being careful not to use the white part which would be bitter.
Let the Homemade Chestnut Cream cool for at least 1 hour.
Wait, before you go, I leave you my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to store Homemade Chestnut Cream
You can store the Chestnut Cream inside a jar with an airtight seal in the refrigerator for 4 or 5 days.
Other recipes
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