I received a lot of chestnuts so I came up with ways to use them up. This chestnut cream is simmered in milk, so it has a gentle flavour.If you simmer it well, it will have a firm finish. Depending on how you intend to use it, soften it with milk or heavy cream. Recipe by kazz72

I came across some bad chestnuts that tasted a bit too hard when simmered... I wanted to eat something nice so I turned them into a paste instead.Adjust the amount of syrup you use based on how much paste you want to make and the state of the simmered chestnuts. Recipe by Puru berry

I used boiled chestnuts to make this paste, which you can use in a variety of desserts.Pass the paste through a sieve or use a food processor to make smooth.-Even so, there might still be some skin or fibers left. Recipe by cocoko

This is a variation recipe using boiled chestnuts.I cut down on the sugar, but feel free to add more if you prefer.You can substitute heavy cream with milk! It'll result in a light chestnut paste.If you don't have a food processor, strain the mixture, or mix in a blender with some liquid to make it smooth. Recipe by Panko625

I wanted to hold on to my heavy cream to use for whipped cream and decorating, and I knew milk wouldn't be rich enough, so I figured I'd try making the paste with ice cream.This will be even easier if you use a food processor or blender. When shopping for ingredients, all you need to do is look at the net weight of the peeled chestnuts, and buy a tub of ice cream that weights half that. Recipe by Shiawasesemachiko

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

I wanted to be able to have chestnut rice whenever I felt like it, so I peeled the chestnuts and stocked them in the freezer.I made delicious rice with last year's frozen chestnuts. If using the speed-cook setting on your rice cooker, I recommend defrosting them a bit first. Recipe by Manmaruotsukisama

I wanted to store my favorite chestnuts in a way that turns them sweet and delicious.Change the newspaper frequently while storing the chestnuts. It will become very wet by absorbing the moisture from the chestnuts. Chestnuts don't do well in a humid environment, which leads to molding. Recipe by Mame to olive

There was some leftover sweet bean paste and sweet chestnuts in syrup in the fridge, so I wanted to make something with them. Recipe by pyonpoco

My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts!One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark.When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf

I made this pudding using chestnut paste.This pudding is not very sweet (adjust the amount of sugar to taste).When making the caramel sauce, I recommend adding a pinch of salt during Step 9. This will give the caramel sauce just a hint of saltiness.Be very careful not to burn yourself. Recipe by cocoko

When autumn comes, everyone in my house waits for me to make something with chestnuts. So, I make this first.The final result changes depending on how the chestnuts were peeled. If you let the chestnuts simmer and break up, they will make a nice kuri kinton dessert or chestnut paste. Recipe by Maple Leef