Ingredients
Equipment
Method
Chestnut Paste 1
- Chestnut paste made using Marrons confits (candied chestnuts). It yields a dense, intensely flavorful paste that is unbeatable—if you don't mind extra sweetness. Drain the candied chestnuts, reserving the syrup. Use a portion of the syrup to loosen the paste to a workable consistency. The remaining syrup can be used in Mont Blanc cake, yule log assemblies, rum punch, or cocktails.
- Pulse the drained candied chestnuts with some of the reserved syrup until a workable paste forms. To adjust the sweetness, you could also dilute the reserved syrup with an equal part of hot water before adding it to the paste. Be sure to maintain a firm consistency.
- Professional grade Agrimontana chestnuts paste.
Chestnut Paste 2
- Delicious cooked chestnuts are available in jars. You can also buy them frozen, either raw or pre-cooked.
- Warm the peeled and cooked chestnuts in boiling water for a couple of minutes, and drain. In a small saucepan, combine the glucose, water, sugar, and vanilla and bring to a boil and cook for 2 minutes on medium heat until sugar is completely dissolved.
- Place the cooked chestnuts in a food processor, give a pulse and pour in the hot syrup, and pulse until a smooth paste forms.
Storage
- Roll the chestnut paste into a cylinder. Wrap it tightly in plastic wrap, or store it in an airtight deli container, or sous vide bag. It will keep for up to a week in the refrigerator, and can be frozen for up to a year.
