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 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 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

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

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

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 use the every part of the chestnuts simmered in their inner skins that I took such care and time to make, including the syrup! I made snacks that my family can enjoy easily.Adjust the amount of sugar depending on the sweetness of the chestnuts. I used chestnuts simmered in their inner skins with liqueur added. You could add rum to the instead. I used a rather loose sourdough starter.Please adjust the baking time depending on your oven. For 6 muffins. Recipe by geosmin

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

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

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 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 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