Chestnut fever

Marroni from Iperal
Large marroni for 5,99€/kilo

We’ve had them oven-roasted, boiled, turned into puree, cooked in rice (kurigohan style), and I think I’ll try dipping some in chocolate tonight. This was a terrific year for chestnuts, but even though the harvest has ended in our neighborhood, supermarkets will likely have them stocked for at least another few weeks.

Chestnut sizes

I bought 13 of the large marroni variety. Enormous and beautiful, yhey’re quite impressive next to the chestnuts I collect here. Yet every single time, no matter where I get them from, most turn out rotten inside and not usable at all.

Chestnut as big as doxie's paw

One of the marroni next to the dachshund’s paw!

Peeled marroni

But as I’ve said, you don’t always get what you expect. Marroni are easier to peel, yet out of the thirteen, 2 turned out perfect with another 2 partially blemished. You can see a couple of rejects in the container.

Prep for Mont Blanc dessert

Prepping for a Mont Blanc dessert: homemade chestnut puree, freshly whipped cream, finely chopped candied chestnuts. I’ll add my non-recipe for the puree at the end.

I take shortcuts wherever necessary, so store-purchased sponge cake layers it is!

Building Mont Blanc mini cakes

3-inch sponge cake cut-outs filled with a whipped cream/chopped chestnut mixture. Half of a boiled chestnut on top, dollop of whipped cream, and silly chestnut string to finish. Sweet bliss.

To make the puree: place 2 heaping cups of unpeeled chestnuts in a large pot of water, bring to a boil, lower heat and simmer for 30 minutes. Drain, cut chestnuts in half, squeeze/scoop out the flesh into a clean pot. If cooked well enough, the flesh will be crumbly.

Cover the cooked chestnuts with milk and bring to a simmer; continue to cook for about 20 minutes then sweeten to taste (taste the milk) with granulated or brown sugar.

Strain mixture (you can save the delicious milk for breakfast granola) and scoop into the container of an immersion blender. Blend until smooth, adding a tiny amount of milk if it is too stiff (you want a consistency that will pipe easily but not be too runny). Press the puree through a fine mesh sieve; store and refrigerate in an airtight container. Will keep for up to 3 days.

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8 thoughts on “Chestnut fever

      1. polentaebaccala

        Yes I know, I ordered the chestnut flour directly to a producer, since I recently ordered quite a lot of flours 🙂 and not enough, it’s also quite expensive…if we think that castagnaccio in the past it was a poor recipe 😀 instead nowadays chestnuts and especially pine nuts are more and more expensive…unfortunately!

        Like

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