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.

Quartered

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.

$Make a pur\u00e9e$

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

$Put over the pur\u00e9e. The mashed chestnuts mix well. And if you have pieces of chestnuts or lumps use the hand blender.$

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

How to prepare chestnut cream from scratch

Chestnut cream is used in Christmas cakes like logs (buche de Noel), in tarts, in mousse and in the famous ..mont Blanc-monte bianco.. Translates white mountain. Also used in frosting etc...