Chestnut Cream Filling recipe

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Ingredients

25 fresh chestnuts
3 cups powdered sugar, divided
10 tablespoons unsalted butter, divided
7 tablespoons heavy cream, divided
½ cup white sugar
1 egg yolk
1 ¼ teaspoons vanilla extract
⅛ teaspoon salt

Nutrition Info

1372.5 calories
carbohydrate: 282.2 g
cholesterol: 32.6 mg
fat: 20.7 g
fiber: 45.9 g
protein: 14 g
saturatedFat: 7.3 g
servingSize: -
sodium: 34.9 mg
sugar: 83.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Score the skin of each chestnut with a sharp paring knife.

  2. Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.

  3. Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream, puree until smooth.

  4. Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.

  5. Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.

  6. Stir chestnut puree into the egg mixture, making sure to blend in well.

Recipe Yield

2 1/2 cups

Recipe Note

My French grandmother always made a chestnut yule log or \"buche de Noel au marron\" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.

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