Chestnut Cream Recipe

Chestnuts are a very tasty treat, either roasted, cooked or used in various dishes. Moreover, they have considerable nutritional value. It’s not only fiber and high vitamin C content what makes them special. They are high in minerals such as potassium, magnesium or copper. Even though nuts are generally famous for their high fat content, chestnuts are the only low-fat nuts containing only 1,9% of fat per 100 grams of roasted nuts.

Chestnut collage

I was thinking about how I could preserve this little fruit for a long term storage and the chestnut cream looked like a good idea. It’s particularly suitable as a cream spread or a cake filling. Or simply lick it off your fingers 🙂



Chestnut Cream

  • Servings: 5-6 jam jars
  • Difficulty: medium
  • Print

Bread collage

Chestnuts are a very tasty treat, either roasted, cooked or used in various dishes. Try to use them differently – as a cream or cake filling.


  • 1,2 kg chestnuts
  • 700g cane sugar
  • 1l water
  • 1 vanilla bean


  1. Cut an X into the flat side of each chestnut. Put them in water and with the lid on let them boil for about 40 minutes.
  2. Drain and peel both the shell and brown papery skin underneath.
  3. Use a potato masher or fork to mash them into a puree consistency.
  4. Now boil 1l of water together with a cane sugar, add peeled chestnuts and a pulp of one vanilla bean.
  5. Stir constantly until the cream mixture becomes thick, it will take about one hour.
  6. Fill the prepared jars with chestnut cream, close tightly and sterilize at 80 degrees C for about 20 minutes.*

*I used an electric oven sterilization – just place the jars into the higher cake pan and fill it with 2 cm of water.


2 Comments Add yours

  1. Mari says:

    This looks good 🙂
    What a pity we dont have chestnuts here in SA

    I am planning to make homemade nut butter soon, they are all yummy, especially, almond, cashew and macadamia nut butter

    I would like to try this.. Hmmm


  2. adulalka says:

    Yeah, this is quite an unusual nut cream so I was curious how it turns out – and it tastes perfectly, exactly as I was thinking to be 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s