Chestnut Cream Filling Recipes

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THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY



The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty image

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 lb chestnut
3 cups water
¼ cup sugar
2 tablespoons vanilla extract
2 egg whites
½ cup sugar
1 qt whipped cream
1 circle pie crust, baked
powdered sugar, to serve

Steps:

  • Preheat the oven to 450˚F (230˚C).
  • Score the chestnuts in a cross with a knife.
  • Place the chestnuts on a sheet pan and bake for 30 minutes.
  • Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
  • Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
  • Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
  • Place the chestnut filling in a food processor, add in water and blend until smooth.
  • Push the chestnut filling through an sieve into another bowl.
  • Transfer filling to a piping bag with a circle tip and chill.
  • Preheat the oven to 200˚F (90˚C).
  • In a bowl, whisk the egg whites until foamy using a hand mixer.
  • Add sugar to the egg whites and whisk until stiff peak forms.
  • Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
  • Bake the meringue for 1 hour.
  • Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
  • Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
  • Sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams

CHESTNUT CREAM FILLING



Chestnut Cream Filling image

My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.

Provided by frenchy

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 20

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 34.9 mg, Sugar 83.6 g

CHESTNUT PASTRY CREAM



Chestnut Pastry Cream image

This recipe for chestnut pastry cream is courtesy of Johnny Iuzzini.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one Buche de Noel

Number Of Ingredients 8

2 cups milk
1 vanilla bean, split and scraped
2/3 cup sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
5 ounces unsweetened chestnut paste
1/4 cup rum (optional)

Steps:

  • Place milk and vanilla bean seeds in a medium saucepan and bring to a boil.
  • Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture. Transfer egg mixture to saucepan with the remaining milk mixture. Place over medium-high heat, whisking constantly, and bring to a boil. Cook for 2 minutes.
  • In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.

CHINESE-STYLE CHESTNUT FILLED CAKE



Chinese-Style Chestnut Filled Cake image

I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!

Provided by melting pot

Categories     Dessert

Time 1h

Yield 1 pound, 6-8 serving(s)

Number Of Ingredients 13

1/3 cup flour, plus
1 tablespoon flour
1/3 cup sugar
3 eggs, separated
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter
1 lb chestnuts, shelled and peeled
1/2 cup sugar
1/2 cup water (preferably water used in cooking chestnuts)
1/2 teaspoon vanilla essence
1/2 tablespoon butter
2 tablespoons milk

Steps:

  • Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
  • Beat egg whites until stiff peaks form.
  • Beat egg yolks lightly and fold into egg white. Blend well.
  • Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
  • Add vanilla essence. Add melted butter and blend quickly.
  • Pour batter into prepared baking pan and bake for 25 minute.
  • Remove from oven and allow to cool on a rack.
  • Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
  • Mash chestnuts.
  • Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
  • Add sugar and milk mixture to chestnuts and mix well.
  • Slice sponge cake into two layers.
  • Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
  • Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.

CHESTNUT PASTRY CREAM FOR CHESTNUT CAKE



Chestnut Pastry Cream for Chestnut Cake image

Use this chestnut pastry cream to make our Chestnut Cake with Chocolate-Armagnac Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

1/2 cup granulated sugar
2 large egg yolks
Pinch of salt
3 tablespoons cornstarch
1 1/2 cups Chestnut Puree
2 1/4 cups whole milk

Steps:

  • Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree.
  • Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes.
  • Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes.

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