Very easy chestnut cream
Some chestnut cream recipes are laborious. No doubt they’re delicious.
When you work, you like the simplified versions to save time. I did a few trials, and this one won me over on taste.
The quantity given makes enough to prepare a cake (a roulade, say) and to have cream left to go with your morning yoghurts.
Preparation
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Step 1
First step if you have fresh chestnuts:
Microwave the chestnuts at 750 W so you can easily remove the first skin. Work in small batches: 15 to 20 at a time.
With a pointed knife, remove the first skin quickly after taking them out of the microwave. After a while, they harden again.
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Step 2
To remove the second skin, cook them in boiling water for 30 minutes.
Remove the second skin quickly, for the same reasons.
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Step 3
Boil 30 cl of water with 100 g of sugar (I keep vanilla pods in a big jar of sugar to always have some on hand. If you don’t do that, use 90 or 95 g of sugar and add your vanilla sugar at the end of cooking). Drop in the chestnuts and cook for 15 minutes.
With a stick blender, blitz the lot and carry on cooking if the cream doesn’t have the consistency of the cream in the photo here.
Let the cream cool and use it to flavour your yoghurts and fromage blanc, for a tiramisu, a Christmas log…
Feel free to share your good ideas ^^.
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