Chestnut Cream
🛠 Equipment
- Saucepan
- Whisk
- Mixing bowl
- Glasses
- Strainer
🛒 Ingredients
| 300 g | Chestnut spread | |
| 30 cl | Whole milk | |
| 20 cl | Heavy cream | |
| 3 | Egg yolks | |
| 50 g | Sugar | |
| 1 | Vanilla bean | |
| 40 g | Candied chestnut pieces |
Preparation
Step 1: Loosen the chestnut spread
In a saucepan, heat the chestnut spread with the milk and vanilla seeds over low heat.
Stir until smooth and homogeneous, without boiling.
Step 2: Prepare the yolks
In a bowl, whisk the egg yolks with the sugar until the mixture turns pale.
Pour the hot mixture into the yolks in a thin stream, stirring constantly so they do not cook.
Step 3: Thicken the cream
Pour everything back into the saucepan and thicken over low heat, stirring constantly, until the cream coats the spoon.
Off the heat, stir in the cold heavy cream for softness and richness.
Step 4: Fill the glasses
Pour the cream into glasses and let it cool to room temperature.
Chill for at least 2 hours so the cream sets perfectly.
Step 5: Serve
Before serving, top with candied chestnut pieces and a hint of vanilla.
Enjoy well chilled, optionally with a crisp shortbread.
💡 Tips & variations
- Gently heat the chestnut spread with the milk to loosen it without boiling.
- Whisk the yolks and sugar vigorously until pale for an airy texture.
- Never bring the cream to a boil: it would turn grainy and lose its creaminess.
- Serve the cream well chilled, topped with candied chestnut pieces for crunch.
❓ Frequently asked questions
How long does this recipe take?
40 min (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
