All-Purpose Chestnut Paste

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 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

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

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 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

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

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

I saw a chestnut tart in my neighborhood bakery that looked really good, but I thought I could make it myself. I combined almond and chestnut cream for a double nutty kick.I used Bonne Maman's creme de marron (chestnut cream). The cream is sweet, so I held back on the sugar. While baking, keep an eye on it and adjust the temperature as necessary. The tart will easily crumble while hot, so make sure to completely cool before taking out of the pan. Recipe by Yossy

I love the sight of chestnuts in their shells and wanted to reproduce them.You could use raw or honey soaked chestnuts.At Step 6, cover with a generous amount of somen noodles.At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa

I make these every year.Adjust the sweetness to taste.Also adjust the consistency of the chestnut paste to taste, since it may vary depending on your food processor.For those who don't have a food processor, use a mortar and pestle instead.The baked crisp parts of the chestnut paste will become stale, so eat them up quickly. For about 23 dumplings. Recipe by Mahirogure

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

This is a variation of a German recipe. The original doesn't have milk. It's also delicious with soy milk.You can easily make the grilled chestnuts in an oven.Even if you use frozen chestnuts, they're ready in 15 minutes. Recipe by Brandy

I tried adding chestnuts to a basic crust recipe.The baking time and temperature may vary between ovens.The written times and temperatures are just guidelines.My recommended tart crust is one made with powdered sugar (it melts in your mouth). You could also try using powdered sugar in place of granulated sugar in any crust recipes you already have. Recipe by Grue

I love chestnut, so I came up with a simple yet delicious pudding recipe.Please use Bonne Maman for the chestnut cream.It doesn't matter if you don't have vanilla beans.For the nozzle in Step 11, I used a Mont Blanc nozzle, 10 mm (with 11 holes). Recipe by ko-ko

The rule in our house is to eat the first chestnuts of the season simply by boiling them.I turned the leftover chestnuts into paste.It's so fun to think what I'm going to make with the paste.There is little syrup, so be careful not to burn it on the bottom in Step 3.If you have a dried gardenia fruit to add yellow color, add one at the syrup making stage.If you puree the paste in a food processor, a few little lumps will remain. If that bothers you or you plan to use it for something like Mont Blanc, I recommend passing the paste through a strainer. For about 400 g of paste. Recipe by Makunouchi

I made lots of chestnuts simmered in inner skins, so I baked it with a pancake mix I found in the pantry.Wrap the cake tightly with a cellophane wrap when it is slightly cool and let it sit for one day then it will be delicious.For one pound cake pan, make the ingredients amount half and the time to bake would be about 30 minutes to 40 minutes! Recipe by lith

I wanted to use up the syrup from my candied chestnuts.Be careful not to over mix the batter before adding the flour.A crack along the top of the cake is a sign of a successful bake!While it's ready to serve as soon as it cools to the touch, letting it rest for a day will make it even moister. Recipe by Minatsusan

I received a bunch of chestnuts, so I gave this a shot. It was unexpectedly easy and I made a classy Japanese confectionery.The sugar is 20% of the chestnuts, but adjust as you prefer. Adjust the proportion of honey, too. The chestnut chunks are big if you just smash them, so I thought I should have put them in the food processor from the beginning. But, when I put them in a blender, some pieces flew out and it was kind of a problem. Recipe by Happy sarubobo

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

An aesthetically pleasing wagashi (Japanese traditional confectionery).Adjust the amount of syrup used from the candied chestnuts based on the sweetness of the sweet potatoes. Basically, if the potatoes are soft enough to easily form into shapes, then they're good to go.I didn't want to color them with gardenia seeds to preserve the mellow yellow color, but feel free to use it if you prefer. Recipe by Gubigubipuha-

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.The cream is based on almond cream (creme d'amande -. In step 8, add whatever type of chocolate you like. Recipe by Yukiline

I received boiled chestnuts as a gift.Mash roughly to contain the nutty texture of the chestnuts. For 12 cupcakes. Recipe by Makisukedx

I made a lot of chestnut syrup, so I decided to try putting it into a cheesecake.The batter also has ground up chestnuts, but I think that 130 g results in too weak of a taste, so I think at least 150 g is best.Add chestnut syrup and rum to taste for more flavor.It's lightly sweet, so adjust the amount of sugar to taste. Recipe by Rinkachan

Typically, chestnut cake has been the reserve of the fall season, when chestnuts ripen and fall from their trees.This recipe is good all year as the mix of flours makes for a lighter, flavorful crumb. It is different in style from the traditional Tuscan Castagnaccio, which uses just the chestnut flour and is much more dense.Notes: Make sure to sift the chestnut flour, as it clumps easily. Also, make sure to store your flour either in the refrigerator, or in a cool, dark place as it is fragile and will spoil if not handled with care.

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

Although chestnuts simmered in their inner skins are already delicious just as is, I wanted to use it for a sweet, so I used it for a pound cake. It turned out to be a surprisingly moist and delicious pound cake so I made it a recipe.When you add the eggs, it becomes separated easily, each time you add it, mix well. Using hand mixer would be convenient.After baking for about 15 to 20 minutes, use a skewer or a knife to make a cut in the middle of the dough then it will have a nice cut. Recipe by YUZUMAMAN

This family favourite always makes a satisfying comfort food in my house.When Autumn begins and the chestnuts start falling ripe from the trees. We sit around the early lit fire and enjoy the wholesome warmth of this colourful soup.

I got the inspiration to make this while I was at work.You can use black cocoa or instant coffee (4 g if using instant coffee) instead of cocoa powder.If you don't have any roasted wheat germ, substitute whole wheat flour.The paste filling is not that sweet. Adjust the sweetness to taste. Recipe by Makunouchi

The nut tree Castanea Sativa grows in all Mediterranean type climate zones in the world. Its nuts are small and flat and delicious when roasted. The seeds of this ancient chestnut tree are edible, as opposed to the american chestnut, which is poisonous. Immigrants planted these trees in California a long time ago, there was a disease, but some survived. The tree grows slowly, gets to be 100 feet tall and about 500 years old. Creme de marron is a paste made from these chestnuts. We like to eat it like marmelade.Note: 3 weeks after making the marron, keeping it in the fridge, grey mold appeared in the jar, I put it in the compost heap. Will try again next year.

I wanted to make spinach curry, but I blended it too much and it became a paste. This sauce is vegetarian.If you're not vegetarian or on a restricted sugar diet, then switch the vegetable bouillon to chicken stock granules. Using soy milk instead of water will make this sauce richer. Recipe by matsno