2 h<\/p>\n
Easy<\/p>\n
200 kcal<\/p>\n
Make a smooth, homemade chestnut cream flavored with vanilla using this simple recipe. It\u2019s 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.<\/p>\n
Ingredients<\/p>\n
– Serves: 10
\n– Frozen chestnuts: 2 kg
\n– Vanilla bean: 1 pod
\n– Water: as needed
\n– Sugar: about 1.8 kg (see note below \u2014 you\u2019ll adjust the exact amount after weighing the chestnut pur\u00e9e; use 750 g sugar per 1 kg pur\u00e9e)<\/p>\n
Preparation<\/p>\n
Total time: 2 h
\nActive prep: 2 h
\nCooking: 0 min (see step notes for pressure-cooker time)<\/p>\n
1. Cook the chestnuts with vanilla
\nPlace 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.<\/p>\n
2. Puree the chestnuts and weigh them
\nUse a blender or food processor to turn the cooked chestnuts into a smooth pur\u00e9e. Weigh the resulting pur\u00e9e 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 pur\u00e9e (three-quarters the weight of the pur\u00e9e).<\/p>\n
3. Make a sugar syrup
\nPour 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.<\/p>\n
4. Combine the pur\u00e9e with the syrup and thicken
\nAdd the chestnut pur\u00e9e 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.<\/p>\n
5. Jar the chestnut cream and seal
\nTake 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\u2019re filled and turn the jars upside down. This helps reduce the risk of mold and improves shelf life.<\/p>\n
Notes
\n– The sugar quantity is given as a guideline. For the best texture and sweetness, weigh your chestnut pur\u00e9e and add 750 g of sugar per kg of pur\u00e9e.
\n– Make sure jars and lids are clean and hot before filling to minimize contamination.<\/p>\n\n\n