Secrets
- Do not let the liquid reduce too much before blending: the spread thickens considerably as it cools.
- A real scraped vanilla bean makes all the difference.
- Stir continuously during the last 5 minutes as chestnuts easily catch on the bottom.
With vacuum-packed or jarred cooked chestnuts, homemade chestnut spread comes together in half an hour without the chore of peeling two layers of skin.
It uses less sugar than store-bought versions, leaving all the spotlight to the true flavor of chestnut and vanilla.
Step-by-step recipe check off as you go
Make the syrup
In the saucepan, combine the water, sugar, and split, scraped vanilla bean. Bring to a boil and simmer for 5 minutes.
Simmer the chestnuts
Add the chestnuts to the syrup and simmer for 15 minutes over low heat, stirring often so they soak up the sweetness.
Blend until smooth
Remove the vanilla bean and blend thoroughly until you get a completely smooth, glossy spread.
Popotam's tipBlend while it is still hot: the texture turns silky much more easily.Thicken and transfer to jars
Return to very low heat for 5 minutes, stirring with a wooden spoon until the spread coats the spoon, then ladle into sterilized jars.
And there you go, it's ready
Check off every step to fill your two jars.
Secrets for a silky smooth spread what makes all the difference
Storage and make-ahead
It keeps for 3 weeks in the refrigerator in tightly sealed jars.
Variations
- A tablespoon of dark rum or orange blossom water stirred in at the end of cooking.
- Mash a quarter of the chestnuts with a fork to keep small candied bits throughout.
- With unrefined cane sugar or light brown sugar for a caramel note.
Frequently asked questions
Ma crème de marrons est trop épaisse en refroidissant, que faire ?
Détends-la simplement avec deux ou trois cuillères à soupe d'eau chaude en fouettant.
Peut-on utiliser des châtaignes fraîches ?
Oui : incise-les, blanchis-les 5 minutes à l'eau bouillante pour retirer les deux peaux, puis cuis-les 20 minutes à l'eau avant de suivre la recette.
Combien de sucre au minimum ?
Tu peux descendre à 180 g de sucre pour 500 g de châtaignes si tu la consommes dans la semaine.
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