HOMEMADE CHESTNUT PURÉE

INGREDIENTS
2.4 pounds (1.1 kg) of cooked and cleaned chestnuts (net weight), 1 stick (100 g) of butter, 1 cup (200 g) of granulated sugar, 4 packets of vanilla sugar (4x9g), 1½ ounces (80 ml) of rum, approximately 1 ¼ cup (300 ml) of water

First we need to cook the chestnuts in water for approximately 90 minutes. After 90 minutes take out one chestnut and cut it in half. If the middle of the chestnut is soft, then they are done. If not, cook it until they completely cook through. Once they are done, don’t drain the water, just keep the nuts in the pot. It is easier to remove the chestnuts form the shell while they are still warm. Take out just a couple of chestnuts, and with the help of a sharp knife, scrape out the kernel out of the shell. You can also try to peel them if it is easier for you. Try to peel off the brown membranes as much as you can. Once the chestnuts are cooled down completely, it is very hard to peel off the inner brown layer. After you finished cleaning all the chestnuts, grind them.
In a pan add the sugar, vanilla sugar, and the water. Cook until the sugar completely dissolves, then add the butter. Cook until the ingredients are melted, then add the ground chestnuts and stir it well. Add the rum and cook it until you get a thick consistency, like in the video. Once the chestnuts are cooled down, place them in a rice masher and press them through. Serve the chestnuts with fresh whipping cream. If you use the chestnuts as a filling for cakes, you need a little bit creamier consistency by cooking them for a shorter time. Once the puree has cooled down, add more butter and whipping cream to create the perfect filling for your cake. If you like my vieo please subscribe to my channel.

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