Equipment needed. Scale, pastry (thermometer..if you have) cooking pots one to boil the chestnuts and one to make a sugar syrup
Raw chestnuts...In the microwave . cut into quarters. Put in the microwave 1 min on high. Repeat once. Let them cool down. The skin will come out.
In the microwave
Raw chestnuts Grilled in the oven. Make a slit in each chestnut. Put them in a preheated oven 180C FOR 30-35 mins. Peel
Which ever chestnuts... You are using Put them in a cooking pot level with water and boil until soft.. Add boiling water if needed
Which ever method of peeling, put the chestnuts..in a cooking pot, level with water and boil until soft.. Add boiling water if needed to boil more.
Make a purée
If it is too dense add a bit of boiling water until you get a thick mashed potato like.
Make the syrup. Put the sugar and a vanilla bean(if you have) in a cooking pot level with water and boil until 120C degrees. If you don't have a thermometer ..,,
Then drop some syrup in a bowl of cold water if it forms a ball then it is ready
At 120C - 130C the syrup is ready
Put over the purée. The mashed chestnuts mix well. And if you have pieces of chestnuts or lumps use the hand blender.
Put in a glass recipient and in the fridge ready to use in many Christmas baking recipes
- 800.0g Raw Chestnuts (500 g peeled)
- 500.0g Cooked chestnuts
- 250.0g Sugar
- 4.0 Cloves optional