CHESTNUT CREAM RECIPES RECIPES
CHESTNUT CREAM RECIPE - YANKEE MAGAZINE
This old-fashioned chestnut cream recipe has been passed down for generations. It's delicious garnished with chocolate curls.
Number Of Ingredients 7
CHESTNUT CREAM FILLING RECIPE | ALLRECIPES
My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.
Provided by frenchy
Categories World Cuisine European French
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Score the skin of each chestnut with a sharp paring knife.
- Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
- Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.
- Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
- Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
- Stir chestnut puree into the egg mixture, making sure to blend in well.
Nutrition Facts : Calories 1372.5 calories, CarbohydrateContent 282.2 g, CholesterolContent 32.6 mg, FatContent 20.7 g, FiberContent 45.9 g, ProteinContent 14 g, SaturatedFatContent 7.3 g, SodiumContent 34.9 mg, SugarContent 83.6 g
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CHESTNUT CREAM FILLING RECIPE | ALLRECIPES
From allrecipes.com
Total Time 55 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 1372.5 calories per serving
- Stir chestnut puree into the egg mixture, making sure to blend in well.
CHESTNUT CREAM RECIPE | EAT SMARTER USA
From eatsmarter.com
Total Time 4 hours 50 minutes
Calories 495.11 kcal per serving
- Chill for at least 4 hours in the refrigerator. Serve garnished with cinnamon.
CHESTNUT CREAM SLICE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert
1. Preheat the oven to 180°C (350°F/Gas 4). Grease two 17 cm (6½ inch) square baking tins and line the bases and sides with baking paper.
2. To make the chocolate sponges, sift the flours and the cocoa into a large bowl, stir in the sugar and make a well in the centre. Combine the egg, vanilla, butter and milk in a separate bowl, pour into the well and stir until just combined. Divide evenly between the prepared tins and bake for 10–15 minutes, or until the top springs back on each cake when lightly touched. Set aside to cool for 5 minutes, then turn out onto wire racks to cool completely. Brush the top of each cake with the brandy.
3. Increase the oven temperature to 190°C (375°F/Gas 5). Lightly grease a 17 cm (6½ inch) square baking tin and line the base with baking paper, extending the paper over two opposite sides for easy removal later.
4. To make the base, sift the flour, cocoa and sugar into a bowl. Add the butter, milk and vanilla and mix until well combined. Press into the prepared tin and smooth the top with the back of a spoon. Refrigerate for 20 minutes. Cover the dough with baking paper, fill with baking beads or uncooked rice and bake for 10–15 minutes, or until dry. Remove the paper and weights. Reduce the oven temperature to 180°C (350°F/ Gas 4) and bake for 8–10 minutes, or until deep brown. Leave to cool.
5. To make the chestnut cream, beat the butter, chestnut purée, sugar and brandy in a bowl using electric beaters until smooth.
6. Spread half the chestnut cream over the cooled base and place one layer of chocolate sponge on top, pressing down gently. Repeat with the remaining chestnut cream and chocolate sponge.
7. To make the chocolate glaze, place the chocolate, butter and cream in a heatproof bowl. Half-fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Allow to stand, stirring occasionally, until the chocolate and butter have melted. Stir until smooth and well combined. Set aside to cool.
8. Spread the chocolate glaze over the slice and leave to set. Cut into pieces and serve.
BOOZY CHESTNUT PASTRY CREAM RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 0
Category Dessert & Treats Recipes
- In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.
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