Simmered Chestnut Paste

Name: Simmered Chestnut Paste
Cuisine: American
Ingredients: 200 grams Simmered chestnuts; 50 grams plus Simmered chestnut syrup

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 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 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 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

Ingredients

1

Use store-bought chestnuts or refer to Lovely Simmered Chestnutsfor instructions.
2

Blend the simmered chestnuts and syrup into a paste in a blender or food processor. That's all you have to do.
3

If you add cream or milk to the paste you can make some delicious chestnut cream too!
4

If you use this nozzle when piping out your mont blanc topping, then you have to strain the chestnut paste beforehand.