Chestnut cream

Let's see all the steps to make a delicious chestnut cream also suitable for vacuum preservation.

It is impossible not to associate chestnuts with autumn . Whether it's roasted chestnuts or other more or less simple recipes, this fruit is the undisputed king of the season. To prolong its shelf life, you can opt for a delicious chestnut cream which is well suited to being vacuum-packed in jars.

Preparing it takes some time because the chestnuts must be boiled and peeled and then cooked again in a syrup of water and sugar. The only advice we can give you to simplify things is to choose large chestnuts , such as chestnuts. What you get, however, is an incredible chestnut cream, thanks to the addition of dark chocolate and vanilla.

How to prepare the chestnut cream recipe

1. First, wash the chestnuts under running water and cut them in the central part with the help of a kitchen knife.
2. Boil them for 30 minutes in water, making sure they are always immersed. Once drained, let them cool before removing the peel and skin.
3. In the meantime, make a sort of syrup by cooking sugar and water in equal parts.
4. Once the sugar is perfectly dissolved, crumble the chestnuts and transfer them to the pan. Continue cooking for an hour and at the end add the chopped chocolate and vanilla .
5. Blend everything with a blender until you obtain a cream. Once cold it is ready to be enjoyed or preserved.

Chestnut cream differs from chestnut jam due to the presence of chocolate. The procedures are in fact similar as is the result. Then keep in mind that for both recipes you can use chestnuts, the most prized variety of chestnuts in our area. The idea of ​​replacing the chocolate with honey is also excellent, as you can see in this video (the rest of the procedure is identical).

To speed up the steps, you can make thechestnut cream with the Thermomix : with just one appliance you will cook the chestnuts, the syrup and emulsify everything. More practical than that.

Conservation

The chestnut cream will keep in the refrigerator for up to a week. If you want, you can transfer it into sterilized glass jars and then boil them for 40 minutes so that the vacuum is formed. Let them cool in water then transfer them to the pantry where they will keep for up to 6 months.

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