Chestnut Paste with Boiled Chestnuts

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 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

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 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 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

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

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 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 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

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

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

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

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

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

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

My grandmother makes this every year during chestnut season. This year, I learned the recipe from her and made some myself. It takes time, but the chestnuts are so delicious!You just need about 5 rice grains worth of baking soda per batch. If the chestnuts are big, use twice the amount of baking soda. When taking the outer skins off the chestnuts (step2) and when taking the fibers off the inner skins (step 6), take care not to pierce the inner skins. When simmering the chestnuts, always do so over very low heat so that they don't bounce around in the pot and bump against each other. Don't cover the pot with a lid while cooking. When sterilizing the jars for long term storage, take care not to burn yourself! Recipe by Muuko

＊To prevent the chestnuts from falling apart, don't stir them around when they are simmering, and be sure the heat is low enough so that they're not dancing around in the pot.＊Once you add the sugar, try not to fiddle with the chestnuts too much, or the sugar may crystallize or become cloudy. Just tilt the pot around to stir it.＊To wash the boiled chestnuts, just rub them gently with your fingers to remove the surface fibers. Even if you can't remove them at first, they will come off the 2nd or 3rd time, so don't force it.＊The later chestnuts that are available in late September to October have less bitterness and tannin. Recipe by La Land

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

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.

My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline.

The biggest concern when making chestnuts in syrup is preventing from falling apart while cooking, but if the cooking time is too short, they'll be hard. I finally found the right cooking time that works for me after making them several times, so I uploaded the recipe so I could remember it.By adding vinegar, the chestnuts are less likely to fall apart. it doesn't affect the flavor. If you cook the chestnuts over high heat or cook them for too long, they will fall apart. Even if they are on the firm side when you are done simmering, by leaving them to cool down in the syrup, they'll become floury and tender all the way through, and the flavor of the syrup will permeate too. Please be sure not to overcook. Recipe by Puru berry

If you have chestnuts boiled in their skins, then definitely try making this Mont Blanc! It is that delicious. I used my own homemade boiled chestnut skins. When making the chestnut cream, it takes more effort than making the boiled chestnuts in their skins. Serve this at tea time to bring a smile to everyone's faces!The bit of rum might be what makes it taste like it came from a cake shop!If you are using a thin icing tip, make sure to pass the paste through a sieve.I used a tart crust this time, but you can of course use a sponge or butter cake base instead. Recipe by Mekete-

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

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

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 got heaps of chestnuts, so I candied them while listening to music.Take care to handle the chestnuts carefully. If they fall apart, combine with sweet potato paste to make kuri kinton (a Japanese desert made of sweetened chestnut and puréed sweet potato).For Sweet Potato Paste: Pass steamed sweet potatoes through a strainer and combine with the syrup from making candied chestnuts. For 30 chestnuts. Recipe by Cookingmam

When I'm short on time, I boil chestnuts in a pressure cooker.If you are going to cook the chestnuts further, as in chestnuts in sugar syrup, chestnuts in syrup in their inner skins, or chestnut rice, you don't have to cook them all the way through when parboiling them. You just need to cook them under pressure for 1 minute and cool the pressure cooker down rapidly! Recipe by Panko625

This is the recipe I use every year to make simmered chestnuts.Be sure to work carefully through each step. But as long as you're not making them as a gift, it won't hurt if they aren't flawless.Adjust the sweetness to taste. The flavor may differ depending on your choice of sweetener. For 1 kg of chestnut's worth. Recipe by Maple Leef

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

I make this several times every year. I came up with this method after a lot of trial and error.Use a knife you're used to handling to cut through the outer skin. As long as you're patient enough to remove the outer skins, the rest of the procedure is just a matter of time. I got the chestnuts at 9AM and poured them into jars at 4PM. If you make the chestnuts as smooth as possible in steps 8 and 9, you should only need to repeat the boiling and cooling steps once.The first time you make this, do it on a day off when you have time. Recipe by katada