Chestnut Purée 栗子泥
Turns out that homemade chestnut purée is pretty easy to make and pretty darn close to the commercially packed ones. Golden, nuttily sweet with a thick smooth texture, homemade chestnut purée is absolutely fabulous!
- Prep time
- 10 min
- Cook time
- 22 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 28oz peeled chestnuts, 800g (or 56oz/1600g unpeeled)
- 1 2/3 cups sugar, 335g
- 1 1/3 cup water
- 1 tbsp vanilla extract
- Pinch salt
Instructions
- 1
If using unpeeled chestnuts, use a knife and carefully score a cross on each chestnut, being sure to pierce through the hairy skin inside the hard shell. See post above for tips on slicing.
- 2
To Boil Chestnuts: Prepare a pot of boiling water. Add in chestnuts and boil over medium heat for 20 mins or until the chestnut meat can be easily pierced with a knife.
- 3
Start peeling as soon as you can handle the heat. Leave the chestnuts in the hot water as you work. If peeling becomes hard just reheat the water.
- 4
To Roast Chestnuts: Preheat oven to 425°F (218°C).
- 5
Place unpeeled chestnuts on a tray and bake for 15-20 mins or until the shells peel back and the meat inside can be pierced through easily with a knife. If using peeled chestnuts wrap in foil, seal edges and bake for 20 mins or until chestnuts are tender.
- 6
Remove chestnuts from oven when tender. Place hot chestnuts with peel or skin in an air tight container for 10 mins to let it steam. Start peeling as soon as you can handle the hot. Keep the nuts covered as you work. If peeling becomes hard just steam em hot and continue peeling.
- 7
Making the Purée: Prepare the sugar syrup: In large pot add in sugar and water. Cook over low heat until the sugar has melted.
- 8
Add cooked chestnuts and 1/4 cup of the sugar syrup to blender or processor and blend until a smooth paste is formed. Add more syrup if needed to achieve smooth blend.
- 9
Add puréed chestnut to the rest of the syrup in the pot and cook over low heat for a couple of mins, stirring constantly, until the paste is thickened and clings to the spoon.
- 10
The purée is now ready to be used for piping, frosting, add to cakes , use as stuffing etc. So many glorious ways to gobble! Keep in air tight container in the fridge for up to a week. Freeze for longer storage for up to 6 months. Enjoy the nuttiness!