If you are looking for an original dessert for the holidays that stand out from the classic Christmas cakes, cakes or cookies, these delicious recipes that can be prepared in no time will bring a wonderful change to your menu. Prepared with chestnut puree, these are the delicious dessert that you want from the first cool autumn days to the late winter months. Below are the following!
Recipe for sweetened chestnut puree (chestnut cream)
Nothing goes better with the holidays than chestnuts - but you can make more of them than roast them. If you have wondered if you can do something creative with chestnuts, the answer is: yes. You can buy sweetened chestnut puree, but it is hard to beat if you make it yourself. This recipe for sweet chestnut cream can be used in many desserts. In combination with whipped cream, chestnut cream results in a great filling.
Ingredients:
- 800 g raw chestnuts
- 200 g of sugar
- 400 ml of water
- 1 teaspoon of pure vanilla extract
How you can prepare chestnut cream
- Place a frame in the middle of the oven and heat the oven to 200 ° C. Cut an "X" into the flat side of each chestnut shell.
- Place the chestnuts in a single layer on a surrounded baking sheet.
- Roast for about 15 to 20 minutes until the shells begin to detach, stirring after 10 minutes.
- Take out of the oven and let it cool for 5 minutes. Pull off the shells and let the chestnuts cool completely.
- Bring the chestnuts, the sugar and water to a boil in a medium -sized saucepan. Reduce the heat and simmer until most of the liquid has evaporated (25 to 35 minutes).
- Take off the stove and stir in the vanilla. Strain the chestnuts and store the liquid.
- Puree the chestnuts in a food processor until they are smooth. While the kitchen machine runs, slowly add as much liquid as necessary through the filler shaft until the desired consistency is reached.
- Let cool completely before cooling.
Tips:
You can use the sweetened chestnut puree in a variety of ways. Here areSome of our favorites.
- As a spread on fast bread, toast, waffles, French toast or pancake
- In yogurt, ricotta cheese or oatmeal
You can refine the puree with chocolate to make it a chocolate chestnut puree. Melt 60 g of dark chocolate and put them together with the chestnuts and the boiled sugar water in the blender until you have reached the desired consistency.
Storage of sweetened chestnut puree:
Switch -in chestnut puree is covered in the fridge for a week to 10 days. If you want to keep it longer, you can freeze it in an airtight container for up to six months.
Fast chestnut cream dessert without baking
This dessert is a delicious and festive, French inspired dessert. It is prepared in minutes and can be individually portioned, which ensures a cool effect every time.
Ingredients:
- 150 g Kekse
- 50 g of unsalted butter, melted
For the mascarpone layer:
- 150 g Mascarpone
- 120 g of whipped cream
For the chestnut layer:
- 150 g entire chestnuts, crumbled
- 6 teaspoons of chestnut cream
For chestnuts:
- 200 g Maronencreme
- 80 g scene
- Entire chestnuts, for garnishing
Preparation of the delicious dessert
- For the biscuit floor: pulsate the cookies in a food processor a few times until they are completely crumbled. Add the melted butter, stir well and spread it over 6 to 8 glasses depending on the size.
- For the mascarpone layer: whip the cream with a blender and add the mascarpone with a rubber spatula. Subscribe to the glasses, preferably with a piping bag.
- For the chestnut layer: put a few spoons of chestnut cream in each glass, then crumble entire chestnuts in a thin layer.
- For chestnuts: open the cream, then carefully add the chestnut puree. Pour into a piping bag and put it in every glass. Garnish every dessert with a whole chestnut and keep it in the fridge to serve.
Prepare chestnut cream dessert: Mont Blanc with chestnuts
The French dessert fits with chestnut pureePerfect for ChristmasOr at any other season! This is a simple recipe for Mont Blanc - you will love it.
Ingredients:
- Maronencreme
- 2 protein
- 100 g of sugar
- 1 l of whipped cream
- 1 circle cake base, baked
- Powdered sugar, for serving
Preparation:
- Pour the chestnut cream into a piping bag and cool.
- Preheat the oven to 90 ˚C.
- Beat the egg whites with a hand mixer in a bowl.
- Add the sugar to the egg whites and beat until a stiff forms.
- Fill the meringue into a piping bag with a circular tip and spray on a baking sheet lined with baking paper in swirling movements.
- Bake the meringue for 1 hour.
- Take the cake base and cut out small circles that serve as a floor for the meringue mass and bake it for 30 minutes. Then beat the cream.
- Place the meringue on the cake base and spread the whipped cream on top. Then spread the chestnut cream on top and sprinkle with powdered sugar.
Reading is also:Prepare hot chestnuts: how to roast them in the oven or boil them in the pot
