Chestnut Cream Filling recipe
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Ingredients
- 25 fresh chestnuts 3 cups powdered sugar, divided 10 tablespoons unsalted butter, divided 7 tablespoons heavy cream, divided ½ cup white sugar 1 egg yolk 1 ¼ teaspoons vanilla extract ⅛ teaspoon salt
Nutrition Info
- 1372.5 caloriescarbohydrate: 282.2 gcholesterol: 32.6 mgfat: 20.7 gfiber: 45.9 gprotein: 14 gsaturatedFat: 7.3 gservingSize: -sodium: 34.9 mgsugar: 83.6 gtransFat: : -unsaturatedFat: : -
Directions Chestnut Cream Filling
Directions
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Score the skin of each chestnut with a sharp paring knife.
Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream, puree until smooth.
Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
Stir chestnut puree into the egg mixture, making sure to blend in well.