The chestnut cream is very tasty and easy to prepare; you can use it to fill pies and cakes, such as the chestnut cream cake. To make this cream, I started with a base of custard to which I then added a chestnut puree and unsweetened cocoa, resulting in a brown-colored cream. This recipe is a great idea to use these autumn fruits and is an alternative to make different and seasonal desserts.
For other tasty recipes, check out the collection: Sweet and Savory Chestnut Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Slow fire, Stove
Ingredients
- 1 1/4 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 1/4 cup flour
- 1 cup chestnuts (boiled)
- 1 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
Tools
- Mixer
Preparation
To make the chestnut cream, remove the chestnut skin, place them in a saucepan with plenty of water, and boil them.
Boil for about ten minutes. To see if they are cooked, I used a toothpick, piercing one chestnut to feel the softness when they are ready.
Drain the chestnuts, remove the inner skin, and blend them with an immersion blender along with the powdered sugar until it becomes a puree. If the mixture is too grainy, add a splash of milk.
In a saucepan, heat the milk while in a bowl, beat the egg yolks with the granulated sugar and incorporate the flour, mixing well.
Pour some warm milk into the bowl with the egg mixture and stir. Combine the remaining milk, stirring quickly, pour everything into the pot, and let thicken over low heat while stirring continuously.
When the cream is thick, pour it into a bowl and incorporate the unsweetened cocoa and chestnut puree. Mix the ingredients well until you get a thick and smooth cream.
Cover with cling film touching the surface and let it cool.
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