<\/p>\n

\n

Chestnut pur\u00e9e can be used in a wide variety of sweet bakes and desserts. Making it at home is simple, although peeling chestnuts perfectly is certainly not the quickest task, and they do have a tendency to break apart… \ud83d\ude09 To save time, you can also buy ready-made chestnut pur\u00e9e in tins. Just remember that there are two varieties available: sweetened and unsweetened, depending on the type of dessert or bake you plan to make.<\/em><\/p>\n<\/blockquote>\n

From 1 cup of chestnuts, you will obtain approximately 1 cup of chestnut pur\u00e9e.<\/span><\/p>\n

Ingredients for chestnut pur\u00e9e:<\/span><\/p>\n

\n
• edible chestnuts<\/li>\n
• water and milk, in equal proportions<\/li>\n<\/ul>\n

  Roast the chestnuts<\/a> in the oven and peel them.<\/p>\n

  Place the peeled chestnuts into a saucepan. Cover with a mixture of water and milk in equal proportions (for 500 g of chestnuts, use approximately 500 ml of liquid), ensuring the chestnuts are fully submerged. Cook for approximately 30 minutes, or longer if necessary, until completely tender. During cooking, most of the liquid should evaporate. If needed, add a little extra water.<\/p>\n

  Transfer the softened chestnuts to a food processor and blend until smooth. If there is too much liquid remaining in the saucepan, drain it off first, but reserve it in case you need to add some back to achieve the desired consistency. The pur\u00e9e should be thick \u2014 much thicker than pumpkin pur\u00e9e \u2014 with a firm consistency. However, it should still be spreadable, not hard or dry.<\/p>\n

  Transfer to a jar and store in the refrigerator for up to 3 days, or freeze in portion-sized freezer bags.<\/p>\n

  For sweet chestnut pur\u00e9e<\/strong>, add sugar (or another sweetener such as honey or maple syrup) together with vanilla. While cooking the chestnuts in the milk and water mixture, add the sugar and the seeds scraped from a vanilla pod. Add the empty vanilla pod as well during cooking, then remove it before blending. The amount of sugar depends on the dessert you plan to make and your personal taste preferences.<\/p>\n

  My sweet chestnut pur\u00e9e contains approximately 2\u20133 tablespoons of sugar per 500 g of chestnuts, along with 2 teaspoons of vanilla bean paste. For cakes and bakes, I usually prepare the pur\u00e9e without sugar and sweeten the finished dessert or bake instead.<\/p>\n

  Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

  Chestnut pur\u00e9e can be used in a wide variety of sweet bakes and desserts. Making it at home is simple, although peeling chestnuts perfectly is certainly not the quickest task, and they do have a tendency to break apart… \ud83d\ude09 To save time, you can also <\/p>\n","protected":false},"author":1,"featured_media":5644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[76,78],"tags":[426,92,344],"duration":[],"tag_group":[],"class_list":["post-5643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-low-fat-healthier","category-preserves","tag-chestnut","tag-egg-free-recipe","tag-gluten-free"],"acf":[],"yoast_head":"\n