How to Make Chestnut Cream Filling - A Step-by-Step Guide

Chestnut cream filling is a classic and indulgent addition to many desserts and pastries. Made from the puree of cooked chestnuts, this rich and flavorful filling can be used in a variety of sweet treats, from cakes and tarts to pastries and crepes. Its smooth and velvety texture, combined with the earthy and slightly sweet taste of chestnuts, makes it a beloved ingredient in many traditional and modern desserts.

Whether you have a special occasion coming up or simply want to indulge ...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 20
  • Yield: 2 1/2 cups

  • 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

    1373 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 33mg
    • Sodium: 35mg
    • Total Carbohydrate: 282g
    • Dietary Fiber: 46g
    • Total Sugars: 84g
    • Protein: 14g
    • Vitamin C: 244mg
    • Calcium: 160mg
    • Iron: 6mg
    • Potassium: 2944mg