2 h
Easy
200 kcal
Make a smooth, homemade chestnut cream flavored with vanilla using this simple recipe. It’s perfect spread on pancakes, toast, or used in desserts. The recipe calls for chestnuts, sugar, and a few basic pantry ingredients. A fall favorite you can enjoy any time of year! Read on for the full method.
Ingredients
– Serves: 10
– Frozen chestnuts: 2 kg
– Vanilla bean: 1 pod
– Water: as needed
– Sugar: about 1.8 kg (see note below — you’ll adjust the exact amount after weighing the chestnut purée; use 750 g sugar per 1 kg purée)
Preparation
Total time: 2 h
Active prep: 2 h
Cooking: 0 min (see step notes for pressure-cooker time)
1. Cook the chestnuts with vanilla
Place the frozen chestnuts in a large pressure cooker. Add just enough water so that it reaches the level of the top chestnuts but does not cover them. Split the vanilla bean and add it to the pan, then seal the cooker. Bring it up to high heat and, once it starts to whistle or build pressure, reduce to low heat. Cook for roughly 10 to 15 minutes.
2. Puree the chestnuts and weigh them
Use a blender or food processor to turn the cooked chestnuts into a smooth purée. Weigh the resulting purée so you can calculate the sugar needed. The rule of thumb for this recipe is 750 g of sugar for every 1 kg of chestnut purée (three-quarters the weight of the purée).
3. Make a sugar syrup
Pour the measured sugar into a large saucepan and loosen it with a small amount of water to create a thick sugar syrup. Heat over high heat and cook until the syrup starts to form large, thick bubbles.
4. Combine the purée with the syrup and thicken
Add the chestnut purée to the hot sugar syrup and stir vigorously to combine. Continue cooking over high heat; the mixture will begin to thicken and darken after about 15 minutes.
5. Jar the chestnut cream and seal
Take the pan off the heat and immediately ladle the hot chestnut cream into prepped glass jars, filling them right to the top. Close the lids as soon as they’re filled and turn the jars upside down. This helps reduce the risk of mold and improves shelf life.
Notes
– The sugar quantity is given as a guideline. For the best texture and sweetness, weigh your chestnut purée and add 750 g of sugar per kg of purée.
– Make sure jars and lids are clean and hot before filling to minimize contamination.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.