📋Chestnut Paste Recipe Sweetened and Unsweetened

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.

Course Canned & Jam

Cuisine French

Diet Vegan, Vegetarian

Keyword chestnut cream, chestnut paste, chestnut spread

Prep Time 30

Cook Time 30

Total Time 1

Servings cups

Calories 1495kcal

Author Laura Tobin

Equipment

Ingredients

2 lb fresh chestnuts
1 ½ cups sugar
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 tablespoon rum or cognac

US Customary - Metric

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 cocoa
1 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