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Chestnut cream

Chestnut cream

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Chestnut cream recipe from of 23-10-2016 [Updated on 23-10-2016]

Chestnut cream is a delicious cream made with boiled chestnuts or marroni, excellent spread on bread or to fill sweets and tarts. Despite being counted among the jams, the chestnut cream can be a valid alternative to Nutella, as long as you like chestnuts, of course;) At my mother's house, these days the brownish never fails, this year I had not yet seen it around, so I decided to prepare it myself, partly to fill a dessert (which I will show you shortly) and partly to eat it with a spoon or to put it on rusks at breakfast. The most "difficult" part of the recipe is to peel the chestnuts, but if you do this activity in company, maybe having a chat, you will see that time will pass quickly;) Well I'll leave you and go to visit the most famous brewery of Europe, a kiss and we'll read later; *


How to make chestnut cream

After washing the chestnuts with running water, boil them in a pot full of water for 40 minutes.

Drain and, while still hot, peel them with the help of a small knife.

Put a saucepan with water, sugar and vanilla essence on the stove.
When the sugar is completely dissolved, add the chestnuts and mix.

Cook over low heat for 1 hour turning them, with a wooden spoon, from time to time.

Now add the chopped chocolate and, once melted, use a mixer to obtain a smooth cream.

Your chestnut cream is ready to be poured into jars.

Chestnut cream

The chestnut cream is a delicious preparation that is made with the typical autumn fruits, it is a delicious cream made with the pulp of chestnuts flavored with lemon peel and vanilla.
For this recipe choose chestnuts large enough to facilitate and speed up the husking, then proceed with cooking in water and sugar, as is done for jams, and that's it!
You will get a delicious cream that you can also vacuum-pack so you can enjoy it even out of season.
If you want to take advantage of autumn to make other recipes based on chestnuts, in our section you will find many tasty ideas, with flour you can cook cakes instead, or you can prepare it yourself at home to make a soft cake!

Salt and pepper as required

In both cases it is delicious, you just have to try it. You have the weekend to get to work, these are the ingredients:

250 g of cooked and peeled chestnuts

4 tablespoons of demerara cane sugar

1 tablespoon of unsweetened cocoa

Blend everything together (more or less finely depending on taste) and then let it thicken on the heat, keeping the heat low and stirring with a wooden spoon to prevent it from sticking to the bottom. It keeps in the fridge for 3-4 days but it will hardly get that old.


A cannoli to me please, I'm fainting!
Cocò, what a delicious weekend! kisses and good we

Darnit!! I just finished them. who has to give. I want to make cannoli.

A mouth-watering cream. Good evening Laura

Mmm, on pears it must be a lust.
In my blog, I dedicated the month of November exclusively to recipes with chestnuts. If you like, come and see me!

yes yes, you still have time !! We love chestnuts and we really like these preparations. between the two we would not know what to choose. you can both ??
big kisses

oh yes, I believe that it does not last more than 4 days in the fridge I would attach myself with a spoon and glugluglu)

I wanted to tell you that your recipes are absolutely FANTASTIC.
very, very good.

it's always chestnut time. to have them so good

Dear Cocò, I really need a whole tray of these wonders, after 3 days of 'working' cooking I am exhausted! Only your chestnut cream would work a miracle!
Good!! : -PPP

beautiful recipe chestnut cream. also very versatile. compliments!

@Ady my weekend was really greedy, later you will know how
@Castagna and Apricot a ride in the mountains right?
@Laura and not just the mustache
@Carolina intrigues me about your month dedicated to chestnuts I will come to see you also because I use them very little in the kitchen
@ Manu and Silvia sure you can but I preferred the pears that I love cooked
@In fact, mine was an extreme hypothesis
@Anonimo Cris what have I done to deserve this consent? Thank you
@Gunther, however, it is bad to post recipes with unavailable or out of season ingredients, don't you think?
@ Sandra if we were close I would spend a little
@Chiara in fact mine were just two examples of use

huuuuu how wonderful.
the cannoli me gusta molto! heheheh Pippi

Cooking recipes

Ingredients: 300 g of white chestnuts, 150 g of sugar, 2 tablespoons of cocoa, milk, rum, 2 candied fruits, eggnog.

Preparation: Put the white chestnuts in cold water for a few hours. Cook them and pass them through a sieve. Add the sugar, cocoa, a little milk, 1 small glass of rum, the candied fruit cut into small pieces and mix until creamy. Put 2 large spoons in each cup and cover with the eggnog.

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Cooking Recipes - Desserts - All recipes from international, Italian, regional, Italian, ethnic and world cuisine. . Cherry Clafoutis & middot Simple cup with raspberries & middot Mascarpone cup & middot Melon cream & middot Cremini Chocolate Soufflé. Sweet Chestnuts & middot Sweet Chocolate with Two Creams. details

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Bavarian with chocolate and dried apricots, for the more experienced Bavarian with strawberries. Montebianco: the classic dessert of chestnuts and cream. with caramelized oranges: layers of cream and ladyfingers in a cup for a very refined dessert. Ricotta cake (cheese-cake): a recipe with infinite variations,. details

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The recipe for this exquisite dish is by Claudio A., a very dear friend as well as a superb and incomparable cook. In any supermarket you will find steamed chestnuts.

For 6 people

The pumpkin cream:

  • 1 chopped onion
  • 1 kg diced pumpkin pulp
  • 1 diced potato
  • 700 ml vegetable broth
  • extra virgin olive oil
  • salt and pepper
  • 50 ml of cream
  • 3 aged goat cheeses cut in half
  • 20 chestnuts already steamed into small pieces

Plate finishing:

Sweat the onion in a little oil. When it has become transparent, add the pumpkin and potato, cover with the vegetable broth and cook over low heat until the pumpkin is cooked. It will take about an hour.

Add the chestnuts and purée everything with an immersion blender, adjust the salt and pepper, add the cream and, if the cream is too thick, dilute it to your liking with more broth.

Serve it with the goat cheese and a sprinkle of chopped hazelnuts and chestnuts crumbled and tossed for a moment in butter.

Let's start with the boil chestnuts . Wash the chestnuts and put them in a pot with cold water.

Put the pot on fire and bring the water to a boil.

From the moment the water boils, calculate About 40 minutes.

Drain the chestnuts, engrave them with a knife e clean them.

This must be done quickly because as soon as the chestnuts cool it will become difficult to remove the thin skin.

Take a saucepan and pour it into it& rsquoacqua and it sugar. Put the saucepan on the stove and wait for the sugar to dissolve.

When the sugar has dissolved, add the chestnuts and let them simmer for about 30 minutes, stirring often.

As soon as you see that the syrup begins to thicken, remove from heat and blend everything with the immersion blender.

In this sentence, have boiling water ready and, if the chestnut cream is too thick, add a little.

Pour the chestnut cream into the saucepan e add the chopped chocolate.

Stir until the chocolate has melted and has become a whole with the cream.

Pour the cream into a glass bowl and let it cool.

Once cold, keep the chestnut and chocolate cream in the fridge where it will keep for several days.

If you want, you can keep the chestnut cream in sterilized jars so that it will keep longer like jam.

Chestnut cream meringue

As I had already written to you in the previous post on Chestnut Jam, here is a cake that contains two of the recipes that I have already posted. It is an autumn dessert, quite heavy but above all greedy! :) Here you go Chestnut cream meringue.

2 discs of meringue
2 jars of chestnut jam
1/2 liter of cream
Marrons glacés

First you need to make the meringue discs, you can choose the diameter yourself. You can use the recipe you find here, the procedure is the same. Obviously, if you want to make larger discs it is necessary to use the double dose, just use the smooth and wider nozzle of the pastry bag.
I advise you to draw on the baking paper the circle of the diameter you have previously chosen, in such a way as to have the two circles of the same identical size and at that point start from the center and create this sort of spiral to fill the whole circle. Put in the oven, the cooking time will be longer than the two hours of simple meringues so, after the two hours, take care to check from time to time.
In the meantime, prepare the filling which consists of whipping the cream and adding the chestnut jam. Gently mix until you get a homogeneous mixture.

When the meringue discs are ready, let them cool and place one on a plate, cover with your filling and add the marrons glacés cut into small pieces in half.

Braised beef in red wine on chestnut cream

One of the great classics of Italian cuisine: braised beef!

The success of this dish is guaranteed if the meat is chosen in the right cut: at the end of cooking it must be so soft that it can almost be cut with a fork. The names of the various cuts differ from region to region but for braised meat, rump, roast vena, cover or priest's hat are preferred throughout Italy, if in doubt about what to choose, ask your trusted butcher for a suitable piece. for the "spoon roast".

The vegetables, the wine and the aromas that make up its sauce become fundamental in the whole dish, the sauce is irresistible if accompanied by mashed potatoes or polenta. In this recipe, and to stay on the autumn theme, chestnuts can replace potatoes, for a not obvious and equally pleasant combination.

First prepare the chestnut cream . As I told you, I prepared l & rsquoho last week and l & rsquoho stored in the fridge but this cream lends itself to being stored in jars and used when needed.

Alternatively, you can use other types of creams: chocolate, ricotta, custard, as long as they are very dense, rather dry.

As for the pastry, I refer you to my recipe for shortcrust pastry which is not only delicious but also very easy to prepare and very easy to work with.

Once ready, wrap the shortcrust pastry in cling film and put it on in the fridge for about 30 minutes.

After this time, take the shortcrust pastry and floured slightly the work surface with some flour.

Roll out the shortcrust pastry with a rolling pin until you get a thin but not too thin sheet, about half a centimeter.

With a pastry cutter or with cookie cutter, make lots of circles.

I used the large pastry rings, the one from 12 cm, because I was in a hurry & # 128521

Once the shortcrust pastry has been cut out, arrange a spoonful of chestnut cream in one part of the circle.

Take the half-sphere of free pastry and cover the part with the cream.

With the fingers, pressed on the edges in such a way as to seal them and then, with the tines of a fork, decorate the biscuits.

Arrange the shortcrust biscuits filled with chestnut cream on a baking sheet covered with parchment paper. Bake a 180 C, preheated oven, for 20-30 minutes.

If you see that the edges darken more than the central part, rest assured, this is normal & # 128521

Remove the panzerotti from the oven and let them cool on a wire rack.

Once cold, cover them with powdered sugar.

Your chestnut cream biscuits are ready and they keep well for several days closed in an airtight bag.

Mine are finished the same evening! & # 128521

And the people I gave them to also ate them the same night! & # 128512

Chestnut cream, the recipe

Chestnut cream, the tradition

Loved and appreciated by mountain and hill communities throughout Italy, the chestnut tree is truly considered a precious plant, so important for certain areas that experienced famine times and winters that it is considered the "bread tree".

This variety has experienced alternating phases of success in cultivation: the abandonment of many rural areas, the waves of parasitic epidemics have contributed over time to negatively affect.

Today, however, we are witnessing a real return to the more conscious interest in conservation and tradition, also in terms of organic farming and homegrown crops: many young people "return" to the countryside, to look for chestnut groves and their fruits and also to appreciate the tourism and well-being value that certain places surrounded by greenery bring.

There chestnut cream it originates right here, in the homes of peasants all over Italy who found so many in the chestnut fruit that it was modified and transformed into various sweet and savory recipes.

Chestnut cream recipe


& gt 350 g of raw chestnuts (about 200 g of pulp)
& gt 180 ml of milk
& gt a teaspoon of unsweetened cocoa
& gt vanilla essence or vanillin powder
& gt 40 g of whole-grain cane sugar
& gt a pinch of salt.

Boil the chestnuts in a pot filled with water for about 40-45 minutes depending on the size, then cut and peel them carefully.

Put the pulp of the chestnuts in a saucepan, add the milk and let it simmer for another ten minutes, until they are very soft. Drain the chestnuts and keep the milk aside.

With an immersion blender, blend the chestnuts pour the milk into a saucepan, add the rest of the ingredients and mix carefully when boiling, add the chestnut puree, lower the heat and continue stirring for a few minutes, until the desired consistency is reached.

Read also Chestnut flour, description and use & gt & gt

Storage of chestnut cream

The cream thus obtained is put on in airtight jars, let it cool and can be kept in the refrigerator for a week at the most.

If you wish to prolong the storage, you can perform the method of home pasteurization, by boiling the jars previously with their respective caps to sterilize them, then proceed with the potting, pouring the boiling and freshly made cream into the dry and boiling jars.

It is closed and left to rest at room temperature, making sure that the vacuum is carried out and that the caps are tightly closed. So the cream is ready it can be kept in a dark and dry place for about three or four months.

Reference book: "Heart of chestnut. How to use it in the kitchen" by Katia Brentani

Stories of tradition: The site of the municipality of Talamello, in Valmarecchia, an area rich in chestnuts between Tuscany, Emilia, Marche and San Marino, gives us the history of this precious fruit, bringing back other special traditional recipes, including pattona, castagnaccio, rice and chestnuts and polenta chestnuts.

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