Recipe Chestnut cream

Here's a tasty seasonal recipe that's sure to delight all gourmets. To accompany your cakes, tarts, pancakes or yoghurts, this chestnut cream is perfect! It's so easy to make, it'll keep a lovely autumn flavour in your cupboards.

Crème de chataignes
Preparation time:
Community rating:


Number of persons: Several
  • 1 kg chestnuts
  • 1 kg caster sugar
  • 1 vanilla pod
  • 0.5 l water for the syrup
  • 1 tablespoon white rum (optional)

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


1. Peel the chestnuts. To do this, cut them open with a knife and scald them for 5 minutes. Remove with a skimmer, peel immediately and weigh 1 kg.
2. Then cook them in a large volume of water in a pressure cooker for 30 minutes.
3. Drain and mash to desired consistency. Set aside in your jam pan.
4. Make a syrup with the sugar and water. When the syrup boils, add the vanilla split lengthways and the rum (optional) and stir.
5. Pour the syrup into the purée and return to the boil for 10 minutes, stirring constantly.
6. Remove the vanilla pod and immediately fill the jars. Close and turn the jars upside down for 1 minute, then turn them upside down again to cool.

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1 comment

la châtaigne n étant pas acide il me semble dangereux de faire de l auto pasto sur ce produit.
un traitement thermique ne serait il pas plus approprié?

adrien minard

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