Sweetened chestnut puree, sold in tins and jars and usually imported from France, is a luscious ingredient. Here are some great uses for the stuff:

Spread it on bread or toast, use it as a pancake topping, or add a few tablespoons to the wet ingredients of your favorite pancake or waffle recipe. Serve it over vanilla ice cream with dark chocolate sauce. Add some to the custard mixture when making a chocolate bread pudding.

Sweetened chestnut puree is also a traditional and delicious filling for crepes.

In ace’s family, the birthday cake of choice was a jelly roll-style sponge cake filled with swetened chestnut puree folded into whipped cream, the top sprinkled with powdered sugar.

buttertart loves this chestnut bundt cake:

Beat together:
300g/10.5 oz. confectioner’s sugar
400g/14 oz. sweetened chestnut puree
200g/7 oz. butter
7 egg yolks

300g/ 10.5oz ground almonds
1 good pinch baking powder

Add carefully without overbeating:
7 stiffly beaten egg whites.

Pour into a greased and floured baking bundt pan. Bake for 60-65 minutes at 350F. Gently sift over some confectioner’s sugar just before serving.

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