Ingredients
Equipment
Method
The Ultimate Chestnut Paste
- The finest chestnut paste is made from marrons au sirop (candied chestnuts).
- It yields a dense, intensely flavorful paste that is unbeatable—if you don't mind extra sweetness.
- Simply pulse the drained chestnuts to make it.
Chestnut Paste From Scratch
- Delicious cooked chestnuts are available in jars. You can also buy them frozen, either raw or pre-cooked.
- To make the paste: 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. Place the cooked chestnuts in a food processor, 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 longer storage.
