Chestnut puree is made from ground or crushed chestnuts and can be sweetened or unsweetened. It is used in French cuisine and desserts such as mousses, cakes, and pastries. It can also be used in sauces and paired with poultry or fish.
Chestnut puree is made from ground or crushed chestnuts, usually combined with water. Canned puree is often used for baking or cooking, although fresh pasta can also be made. Chestnut purée is often used in French cuisine, although its use is steadily increasing due to increased availability, especially throughout Europe. The puree can be made or purchased sweetened or unsweetened, depending on its intended purpose. Chestnut cream, cream and paste are all made from a chestnut puree base.
When making the puree at home, the chestnuts should be roasted and peeled before using. Roasted chestnuts are also available canned or vacuum packed. Roasted chestnuts are boiled with water and sometimes with milk as well. Butter is sometimes added, and various toppings may also be added. After a period of boiling, the mixture is mashed or blended to create a puree or paste.
Sweetened chestnut puree can be used as a sauce or topping for cakes, sweet breads or ice cream. French crème de marrons, a type of chestnut purée with brown sugar and vanilla, is commonly used as a topping for hot crepes. Chestnut cream is also often spread on toast, pancakes or croissants.
Chestnut puree is often used to make desserts or sauces. Mousses, truffles, cakes, pies and pastries often use it. It is not uncommon for unique desserts to be based on chestnut puree as a secret ingredient. Chestnut cream or puree can also be used to make ice cream, sundae and bread pudding. The famous French pastry Bûche de Noel uses a chestnut puree. Mont Blanc, perhaps the most famous chestnut dessert, is a French dessert consisting of meringue topped with a fluffy chestnut cream followed by whipped cream.
The puree can also be used to make sauces or as a base for sweet and savory dishes of all kinds. Chestnut puree can be used both in soups and in fillings. Additionally, chestnut puree can be added to baked carrots, potatoes, squash, sweet potatoes, squash, or other winter vegetable dishes.
Chestnuts also pair well with poultry, especially when the meat is roasted. The puree can be used as a glaze during the roasting process, as an addition to stuffing, or as a dip for the final product. Similarly, chestnut paste is used in or on fish dishes, especially those that use lobster.
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