- 90 minutes
- For 6 people
- € 0.9 / person
- 215kcal per 100g.
How to prepare a chestnut cream .
The protagonist of this cream, the chestnut was an important source of food in the Middle Ages.
Some southern European communities that lived near chestnut forests used them as the main source of carbohydrates in times of shortage of cereal flour.
The chestnut was an important caloric contribution for man, and also for domestic animals since it was used for food. In other times the chestnut was considered the bread of the poor and in Corsica, it even came to replace wheat.
Chestnuts can be found on the market from early fall to late winter . At the time of purchase it is important to take into account the condition of your skin, which must be shiny.
The product that we obtain is a very soft, creamy and sweet cream but without being absolutely cloying.
It is ideal for spreading and highly recommended for baking (making a multitude of desserts with chestnuts , from chestnut cakes to a filling of a gypsy arm ).
- The first thing we must prepare are the containers in which we are going to keep the cream.
- With a kilo of chestnuts for about 4 glass jars, medium size.
- It is important that before filling them they are perfectly sterilized, as are their lids.
- We do not recommend too big cans, since once opened in the container it should be consumed in a reasonable time.
- This process can be done directly by washing them in the dishwasher, or else by putting them in a pot with boiling water for 10-15 minutes.
- Then we remove them, dry and reserve until it is time to fill them.
Preparation of chestnut cream
- Peel the chestnuts to remove the outer shell.
- We weigh up to 1 kg, they do not weigh as much as it may seem, so we have to peel enough.
- We put them in a pot, cover them with water and cook over medium heat for approximately 30 minutes. Once cooked, drain the liquid and let them cool.
- We remove the inner skin. Although to peel the chestnuts only requires a little skill, and above all patience.
- To peel them well, it is essential that we do it before they cool, once cooked they will come out easily. We crush them with the mixer and reserve.
- Peel and chop the apple into small pieces. We reserve.
- We put the sugar in a pot and add the glass of water.
- We heat and see how a very light syrup is formed, with a very light color.
- Add the apple, the cinnamon stick and the crushed chestnuts. Stir and let it come to a boil. Then lower the heat a little and cook for about 30 minutes.
- It is very important that the fire is not too high and we stir from time to time since being a thick cream, it is relatively easy to burn in the bottom, so that our work will have been spoiled.
- It will be ready when it has thickened but maintaining some humidity, we do not let it dry out too much.
- We remove the cinnamon stick. For a smooth texture, we crush again with the mixer, thus eliminating any lump that may have been.
- We pour the very hot cream into glass jars that are well washed in the dishwasher or previously boiled if we prefer, we tighten the lid and turn the jars upside down to ensure that they are vacuum packed.
We leave them like this for one night before placing the pot in its normal position and storing. When they have cooled we keep them in a cool and dry place.
You can see all the step by step photos of the chestnut cream recipe in this album. Do not miss any detail and you will get a perfect cream the first time.
Preserving the cream
- With the lids and jars very clean, dry and sterilized, we fill them hot, cover them and turn them over. We leave them face down for several hours.
- In this way, with the internal heat and the weight of the cream, a vacuum will be created to achieve conservation. With this method they will last you several months in good condition.
- Another more durable method is to put the jars into a large pot of boiling water. We keep them in the “bain marie” for 25-30 minutes, and then let them cool down in the water.
- A good trick is to place a rag at the bottom of the pan so that they sit on the bottom, and the jars do not move during the process. So we can keep them for a year and even more.
- Either way, it is good to place a label / sticker indicating the type of product and the date of manufacture. Thus we avoid its consumption well past the date.
- If we want the cream to last us for many months, we must carry out the sterilization process; first of the empty cans and then a second sterilization with the full cans. But with the steps indicated in the preparation it will be enough to ensure a good conservation.
Tips for a yummy chestnut cream
- To keep them at home, nothing better than keeping them in a cool and dry place. It is important not to store them in plastic bags as they can get moldy.
- Both raw and roasted, chestnuts can be kept perfectly in the freezer for about six months.
- It is one of the nuts with the lowest caloric content, its fat content is very low and it contains a large amount of water. Of course, for people who have a delicate stomach, I recommend its consumption in cooked or roasted form, rather than raw. Without cooking they can cause bloating and flatulence.
- To avoid discomfort, eat little (2-3 chestnuts as a snack), chew slowly and take them better roasted. With the recipe that I present, we eliminate digestibility problems.