Chestnut Cream Filling recipe
All Recipes World Cuisine Recipes European FrenchIngredients
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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
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1372.5 calories
carbohydrate: 282.2 g
cholesterol: 32.6 mg
fat: 20.7 g
fiber: 45.9 g
protein: 14 g
saturatedFat: 7.3 g
servingSize: -
sodium: 34.9 mg
sugar: 83.6 g
transFat: : -
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.