All-Purpose Chestnut Puree | The First Bite of Chestnut in Autumn
While sorting through photos from a recent trip to the Czech Republic and Hungary, I was reminded of chimney rolls, which inspired me to simmer a batch of chestnut paste. I used it for a chimney-roll chestnut paste latte and an open-faced chestnut paste sandwich—both turned out wonderfully flavorful and beautifully suited to an autumn afternoon tea. Effortless to make.
Ingredients
Cooked chestnut meat
180g
Milk
As needed
Cognac
A pinch
Butter
30g
Sugar
As needed
Instructions
1
Step 1
Cut off both ends of the chestnuts, place them in cold water and boil for 15 minutes, then turn off the heat and let them sit for 5 minutes before removing.
2
Step 2
After shelling the chestnuts, place them in a blender, add milk to cover the chestnuts, then add the cognac, and blend into a chestnut puree.
3
Step 3
Then pour into a pan, add butter and sugar.
4
Step 4
Stir-fry over low heat until thickened.
5
Step 5
Cover with plastic wrap directly on the surface and let it cool to room temperature.
6
Step 6
Transfer the room-temperature chestnut puree into sterilized containers.
7
Step 7
Serve with bread.
8
Step 8
Or pair with coffee — both are wonderful.
