This chestnut paste is a versatile and delightful addition to any culinary repertoire, especially for chestnut lovers. This chestnut spread can be used in many sweet dishes, making it a perfect accompaniment for a dinner party or a cozy family meal during the holiday season.
The chestnut paste comes in two delightful versions: sweetened and unsweetened.
The unsweetened variant is a straightforward purée made by processing boiled chestnuts.
This unsweetened base is simmered with water, sugar, and aromatic flavors for the sweetened version to create a more decadent, more indulgent paste.
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Fresh chestnuts harvested from chestnut trees during the fall season offer a wealth of culinary possibilities beyond roasting on an open fire while humming a Christmas song.
From soups and stuffings to desserts and spreads, chestnuts are a staple in various dinner party dishes and holiday season treats.
For chestnut lovers like me, this chestnut paste recipe serves as a versatile ingredient that can be incorporated into multiple desserts.
Whether you want to add a unique twist to your Christmas desserts or elevate a simple dish into an original recipe, this paste from pureed chestnuts is your go-to.
It's not just a seasonal delight; it's a year-round ingredient that brings the warmth and flavor of the holiday season to any dish.
For more chestnut recipes, you can find the following desserts: Roasted chestnuts, Chestnut pavlova, Mont Blanc dessert, and Swiss roll with chestnut cream.
During Christmas time, you can create some fun, savory dishes by adding chestnuts in the following recipes: stuffed tenderloin, chestnut stuffing, pork tenderloin with apples, gnocchi.
Purée vs cream
You can find two different versions of chestnut paste in shops: chestnut purée (purée de marron) and chestnut cream or spread (creme de marron).
While they can sometimes be used interchangeably in recipes, some key differences exist.
Chestnut Purée
This smoother mixture is primarily made of chestnuts that have been boiled, peeled, and then pureed until they achieve a smooth consistency.
Often, chestnut purée can be unsweetened, making it versatile in savory and sweet dishes.
It serves as a base and can be adapted to make various recipes by adding different ingredients.
You can create a chestnut spread or cream from this unsweetened chestnut puree.
You can buy the unsweetened chestnut puree in can.
Chestnut Cream
Chestnut cream typically includes added sugar and sometimes other flavoring agents, making it sweeter and more suited for desserts or sweet dishes.
Its consistency can range from smooth to chunky, depending on the desired texture or the specific brand.
Crème de Marron was invented by Clement Faugier in the 19th century to utilize the broken pieces of Marrons Glacés that were not suitable for sale, turning what was once waste into a beloved culinary creation.
In this recipe, I will show you how to make the chestnut puree from scratch and, subsequently, the chestnut cream.
You can buy the sweetened canned chestnut puree already made, although this homemade recipe is much better.
Ingredients
Chestnut purée
To purée chestnuts, you do not need any additional ingredient besides the water to boil them.
When you buy your chestnuts, opt for premium Marron or Marroni to elevate the purée to gourmet levels.
Marron are considered a premium variety due to their larger size, richer flavor, and smoother, creamier texture, making them ideal for recipes requiring a refined touch.
If you pick your chestnuts, it's essential to differentiate the edible ones from the horse chestnuts.
The edible chestnuts can be identified by their pointed tips and one flat side, instead of the horse chestnuts, which are smoother and round.
You can either use fresh chestnuts or peeled ones.
Chestnut spread
Once you have made the chestnut puree, you will need the following ingredients to make the chestnut paste:
- Sugar: Adds sweetness and helps create a smooth paste texture.
- Vanilla Extract: Infuses the paste with a subtle, aromatic flavor that complements the chestnuts.
- Cocoa: Provides a rich, chocolatey depth that elevates the overall taste of the paste.
- Rum (or Cognac as a substitute): Adds a warming, complex note; Cognac can be used for a more refined flavor profile.
Equipment
- Sharp Knife: For peeling the chestnuts.
- Large Pot: For boiling the chestnuts and simmering the paste.
- Strainer: To drain the boiled chestnuts and reserve the water.
- Electric Strainer or Food Processor: For puréeing the boiled chestnuts.
- Measuring Cups or Kitchen Scale and Spoons: To accurately measure ingredients like sugar, vanilla extract, and cocoa.
- Wooden Spoon or Spatula: For stirring the mixture while simmering
Instructions
Unsweetened chestnut paste
Using fresh chestnuts
Start by peeling the fresh chestnuts:
- Peel the outer hard shell of the chestnuts using a sharp knife.
- Place the peeled chestnuts in boiling water to help loosen the inner skin.
- Drain the chestnuts after boiling for a few minutes and carefully remove the remaining inner skin while warm.
- While peeling the chestnuts, be vigilant for any signs of worms or spoilage.
Using peeled chestnuts
If you are using peeled chestnuts, start from here:
- Place the chestnuts back into boiling water until they are softened.
- Remove the chestnuts from the water, setting the water aside for later use.
- Pass the cooked chestnuts through an electric strainer to create a smooth, fine purée.
- This homemade unsweetened chestnut purée is a blank canvas for culinary creativity.
I use this homemade unsweetened chestnut purée in my Mont Blanc recipe, mixed with milk and a small amount of sugar to create a delectable dessert with meringue and whipped cream.
Making the sweetened chestnut paste
- Place the homemade chestnut purée into the pan.
- Pour in the cooking liquid that was set aside after boiling the chestnuts.
- Incorporate the sugar, the vanilla extract, and the cocoa
- Optionally, pour rum into the mixture for a complex, warming note.
Hint: Cognac can be used as a substitute for a more refined flavor.
- Simmer the mixture, stirring occasionally, until it thickens into a paste.
- Let it cool down to room temperature before serving it.
How to serve it
This versatile Chestnut Paste can be served in many ways to suit any occasion.
If you're in the mood for something sweet, spread it on warm toast or use it as a filling for crepes and pastries.
Simply spread it on a slice of apple for a quick and healthy treat.
It's also the secret ingredient for an easy Chestnut Pavlova that will wow your guests.
If you're in the festive spirit, use it as the icing on a Swiss roll to create a stunning Christmas log.
The endless options make it a perfect addition to your culinary repertoire, whether hosting a dinner party or enjoying a quiet evening at home.
How to store it
Proper storage is critical to maintaining the freshness and flavor of your homemade Chestnut Paste.
For short-term use, transfer the paste into an airtight container and store it in the refrigerator for up to one week.
If you plan to enjoy it over an extended period, consider freezing the paste.
Portion it into freezer-safe containers, leaving some room for expansion, and it can be stored in the freezer for up to three months.
When ready to use it, allow it to thaw in the refrigerator overnight.
Top Tips
- Opt for premium Marron or Marroni chestnuts for a richer flavor and smoother texture.
- While peeling the chestnuts, be vigilant for any signs of worms or spoilage.
- Don't discard the water used for boiling the chestnuts; it adds flavor to the paste.
- Keep an eye on the consistency while simmering; it should be thick but spreadable.
- Use an electric strainer for a smoother purée, resulting in a finer paste.
- Before finalizing, do a taste test and adjust the flavors as needed.
More recipes with chestnuts
If you are making any of this Chestnut Paste Recipe Sweetened and Unsweetened, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.
📋Chestnut Paste Recipe Sweetened and Unsweetened
Equipment
Ingredients
- 2 lb fresh chestnuts
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon rum or cognac
Instructions
Using fresh chestnuts
- Peel the outer hard shell of the chestnuts using a sharp knife.2 lb fresh chestnuts
- Place the peeled chestnuts in boiling water to help loosen the inner skin.
- Drain the chestnuts after boiling for a few minutes and carefully remove the remaining inner skin while warm.
- While peeling the chestnuts, be vigilant for any signs of worms or spoilage.
Using peeled chestnuts
- Place the chestnuts back into boiling water until they are softened
- Remove the chestnuts from the water, setting the water aside for later use.
- Pass the cooked chestnuts through an electric strainer to create a smooth, fine purée
- This homemade unsweetened chestnut purée is a blank canvas for culinary creativity
Making the sweetened chestnut paste
- Place the homemade chestnut purée into the pan
- Pour in the cooking liquid that was set aside after boiling the chestnuts.
- Incorporate the sugar, the vanilla extract, and the cocoa1 ½ cups sugar, 1 teaspoon vanilla extract, 1 tablespoon cocoa powder
- Optionally, pour rum into the mixture for a complex, warming note. (Cognac can be used as a substitute for a more refined flavor.)1 tablespoon rum
- Simmer the mixture, stirring occasionally, until it thickens into a paste
- Let it cool down to room temperature before serving it.
Video
Notes
- Opt for premium Marron or Marroni chestnuts for a richer flavor and smoother texture.
- While peeling the chestnuts, be vigilant for any signs of worms or spoilage.
- Don't discard the water used for boiling the chestnuts; it adds flavor to the paste.
- Keep an eye on the consistency while simmering; it should be thick but spreadable.
- Use an electric strainer for a smoother purée, resulting in a finer paste.
- Before finalizing, do a taste test and adjust the flavors as needed.
Nutrition
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