I was so excited last weekend when I went to the store and saw chestnuts!

This rich, chocolatey chestnut torta from Nadiya Hussain will be the perfect end to your Christmas feast.

Simple recipe for Mont blanc, the most delicious chestnut dessert. In this variation, a velvety white chocolate custard and some savoiyardi biscuits are paired with an easy chestnut cream.

Crisp yet slightly chewy meringues always make a heavenly dessert and these Mont Blanc versions, topped with chestnut purée, marrons glacés and whipped cream, are a notch above the rest.

Chestnuts are one of the true flavours of autumn, and they’re as handy an ingredient for savoury dishes as for sweet

Mont Blanc tart is a varitation on the decadent Mont Blanc cake. Topped with cream and meringue it is a perfect tart for those who love creamy tarts.

For some reason, chestnuts are not that popular in U.S. And to me, nothing says winter like chestnuts. I grew up in a town that had street vendors selling fire roasted chestnuts during winter. To me they are nostalgic street food. Just the smell of them brings back so many memories for me. Snowflakes, roasted chestnuts, mulled wine, fireplace, friends... With record breaking low temperatures in Chicago, this cake was my first choice. Its so light, aromatic, creamy, it's really wonderful. The chocolate base is soaked with cherry jam that is mixed with cherry brandy. Its topped with a chocolate cream layer with chestnut puree, a white layer with whipped cream and baileys, and chestnut puree with rum. For the chocolate base: 85 gr. butter 85 gr chocolate melted 50 gr sugar 4 eggs 100 gr sugar 60 gr flour Preheat the oven to 350F/180C. Cream the butter with 50 gr. of sugar and melted chocolate. Add egg yolks one at the time. Whip the egg whites with 100 gr of sugar until stiff. Fold it into the chocolate mixture. When incorporated, add flour and fold gently. Scoop the batter onto prepared 9 inch baking pan lined with parchment paper. Bake for about 25 min. Cool, and moisten the cake with 60 ml of cherry brandy mixed with 200 gr of cherry jam. For chocolate cream: 100 ml. milk 2 teaspoons sugar 1 egg yolk 2 teaspoons cornstarch 5 teaspoons powder sugar 100 gr chocolate 500 ml. heavy cream 250 gr. chestnut puree 1 tablespoon baileys To make the cream, bring the milk to a boil. Mix egg yolk with the cornstarch and sugar. Add 2 tablespoons hot milk to temper the egg. Add egg mixture to the boiling milk, stirring over medium heat to thicken it. Move it from the stove, add powder sugar and chocolate. Mix until everything incorporates nicely. While mixture is still warm, (if its chilled, it will be hard to incorporate into the whipped cream) whip the cream and stir gradually into the chocolate mixture. Spread immediately onto the cake and freeze. When chocolate cream is semi-frozen add white cream layer. For white cream layer: 500 ml. heavy cream 3 tablespoons sugar 2 tablespoon baileys 2 bags whip it Whip the ingredients for the white cream layer and spreed over the chocolate cream. Decorate the cake with chestnut paste by mixing 350 gr of chestnut puree with 2 tablespoons of rum. I used potato press for it.

Known in French as Gâteau Ardéchois, this Chestnut Cream Cake is a rustic recipe originating from the French Ardèche, in Southeastern France. Made with homemade chestnut cream, this simple cake yie…

There is no doubt about it, anything with chestnuts in it, even if they come vacuum-packed or canned and are perennially available, is so right for this time of year. The chestnuts are present, in the form of a gritty, grainy sweetened purée: some to add to the biscuit base; some to fold through the plain cheesecake filling before baking; and yet more — well, it is Christmas — to drip in a thick syrup over the cake when served. And yet, you know, the chestnuttiness is not blaring: there is something undeniably festive about this, but not in a full-on, party hat kind of a way. As with all cheesecakes, you need to bake this the day before you want to serve it. For US cup measures, use the toggle at the top of the ingredients list.

What do you do when you see a madeleine recipe you really want to try but don't have a madeleine pan? You improvise... Naturally, I thought of using a mini muffin tin but then I had the idea that it might be nice to bake the batter in mini tart tins. So that's what I did, turning what should have been madeleines into what I'll call, tea cakes. A couple of my tea cakes are about 2 1/2 inches in diameter while the others (4 larger ones in my small batch) were slightly bigger at about 3 1/2 inches wide. I would've preferred them all in the smaller size but I discovered I only had two of the smaller tart tins so I was out of luck. I filled the larger ones a little less so as not to end up with very thick tea cakes. I was aiming for dainty. Now let me tell you why I wanted to make these so much...yes, it was the chestnut cream factor. I do love myself some chestnuts and love finding recipes like this one that use chestnut cream. And since I have a pretty substantial stash of chestnut cream in my pantry right now thanks to my sister, who stocked up for me on a recent trip to Paris, I'm really on the lookout for good recipes. This chestnut cream madeleine (or "tea cake") recipe fit the bill and was all the more appealing given how easy the batter is to put together; we're talking bowls and some good old-fashion stirring. I divvied up the batter into my tart tins and these small tea cakes emerged from the oven. I was happy. These little cakes are just simple and lovely. They're moist, with an unmistakable flavor of sweetened chestnuts from the chestnut cream that made me smile. Also lightly flavored with a touch of vanilla extract and rum, these little bites were just what I was looking for in a mid-afternoon tea cake. Whether with tea or coffee, they are a lovely little sweet treat for any chestnut lover. As far as key ingredients go, here's the chestnut cream. Clement Faugier is a well-known maker of it and you can source it from Amazon. The batter is a simple mix. If you use a kitchen scale, it makes the process and cleanup even easier. If, unlike me, you have a madeleine pan, you can fill your pan after the batter is mixed together and make chestnut cream madeleines. Otherwise, a mini muffin pan and tart tins are the other options I'd consider. I like the fluted edges from the tart tins. Not only does it look pretty, you get nice crunchy edges on the cakes. I divided the original recipe in half. Ideally, I would've liked to use mini (2 1/2 inch in diameter) tart tins for all the batter and there should be enough batter to fill at least 10 of those. Since I only had 2 of the smaller tart tins, I filled the rest of the batter into larger one (I bought them for making Cantonese egg tarts). Be sure to thoroughly butter and flour the tins, especially if they do not have a removable bottom (the ones I used did not). Fill the tins up only about half to 2/3 way up since the cakes do rise and puff up during baking. Mine did not brown very much in the oven but they are done when puffed and spring back lightly when gently touched; a cake tester inserted in the cakes should come out clean, too. They're bouncy and light, sweet with a great flavor from the chestnut cream. They almost made me wish for a snow day where we could snuggle up around the window, seeping coffee and nibbling on a few of these little tea cakes. Food revs up the imagination...(but wait! It actually snowed yesterday so my daydream became reality!) Recipe: Chestnut Cream Tea Cakes Adapted from Mimi Thorisson This recipe was originally for madeleines. I divided the recipe in half and baked the batter in small tart tins, thus, tea cakes. If you have a madeleine pan, go ahead and use it accordingly. - Yield depends on size. Makes approximately 10 mini tea cakes (using 2 1/2 inch diameter tart tins) or 5 larger (using 3 1/2 inch tart tins) or 10 madeleines - 100g/ 3.5 oz. chestnut cream 45g/ 3 tablespoons unsalted butter, melted 1 tablespoon rum 1/2 teaspoon pure vanilla extract 50g/ 1/4 cup sugar 1 egg 50g/ 7 tablespoons all-purpose flour Pinch of salt 1/2 teaspoon baking powder Confectioners' sugar, for dusting Preheat oven to 400 degrees. Prep tart tins by thoroughly buttering and then coating them with flour, tapping out the excess (or spray with baking spray). Set on top of a baking sheet. In a bowl, whisk the chestnut cream, butter, rum, and vanilla together. In another bowl, whisk together the sugar and egg. Add the flour, salt, and baking powder, stirring with a wooden spoon or rubber spatula to combine. Add the chestnut cream mixture into the flour mixture. Stir together until just incorporated. Fill tart tins about 1/2 to 2/3 way full with batter, smoothing out the tops. Bake at 400 degrees for 5 minutes, then turn oven temperature down to 350 and continue baking for another 8 minutes. Baking time will vary slightly depending on size/shape of your baking tins (I found that the larger tart tins needed an extra 2 minutes). The tea cakes are done when puffed and spring back lightly when gently touched. They will be slightly golden and a cake tester should come out clean. Let cakes cool in their tart tins on a wire rack until cool enough to handle. Then tap the bottom of the tins and remove cakes from the tins. Let cool on a wire rack. Dust with confectioners' sugar before serving.

If you love pastry making, Mont Blanc is a mouthwatering French-Italian dessert that you should definitely try out! Prepared with sweet chestnut paste, whipped cream, and meringues, it's a quite elaborated recipe, but we have broken it down into easy-to-follow steps to help you out.

Adapted from 'Gâteau: The Surprising Simplicity of French Cakes,' by Aleksandra Crapanzano. In her headnote, Crapanzano describes this cake as “gluten-free but quite decadent.” We’d call it simply delicious, the kind of cake you could eat for breakfast with coffee, in the afternoon with tea or after dinner. Leave it plain, and it’s nicely rustic, or dress it up with powdered sugar, or — as Crapanzano suggests — with a dollop of whipped cream mixed with crème fraîche. The cake calls for sweetened chestnut purée, preferably from Clément Faugier; if you buy that brand, be sure to buy the one in the brown can — that’s the one that’s sweetened. You’ll also need 7 extra-large (not large) eggs for this recipe — 3 whole ones and 4 whites.

Do you like chestnuts? It's one of my very favorite things to eat. Unfortunately, they're not readily available or very popular here in the States. I won't go into all the reasons for that but I will tell you that I get excited when chestnuts start appearing in the supermarkets in late Fall. It's almost that time and I've got chestnuts on the brain! I munch on packaged chestnuts throughout the year but it's just not the same as getting a really good batch of fresh chestnuts. I don't get fancy with it - I simply boil them and enjoy their delicious aroma and flavor while they're piping hot. I am very greedy about my chestnuts! When we went to Paris last year, one of my favorite things to eat were crepes filled with chestnut cream. I think I had one everyday and choose it over Nutella despite how much I adore Nutella. I loved how prevalent chestnut desserts were and I was amazed by how common and inexpensive chestnut cream was there! I stocked up on a handful of jars, came home and used them to make my own crepes and to fill them in financiers. Now, I'm taking my precious chestnut cream to make a few of these little cakes, or bouchons. I had to translate this recipe from French. That's difficult for someone who knows about five words in the language! Luckily, it is a miraculously short and simple recipe. It comes from a little book I picked up at Lenôtre in Paris. The shop/quasi-restaurant I visited didn't sell pastries but I comforted myself by buying some chocolates, biscuits, and a couple of mini books. One book contained recipes using chestnut cream while the other was all about another of my favorites - Nutella! They are adorable little books and I'm glad to be trying one of the recipes from the chestnut book here today. Prepping these bouchons literally takes 5 minutes and 3 ingredients! That said, getting your hands on some chestnut cream to begin with is half the battle because with that basis, all you do is whisk in some egg and melted butter - maybe throw in a pinch of salt if you don't mind going to the trouble. No flour necessary. Bake these little bouchons in miniature paper condiment cups - they give you that "bouchon" or cork-like shape without needing a special mold. Plus, they're just cute that way! In about 25 minutes, you have moist little cakelets that taste pretty much like a mont blanc filling. They were very tasty, obviously full of chestnut flavor, and a worthy use of my precious (and sadly, now dwindling...) stash of chestnut cream. I made these last Sunday - popping them in and out of the oven right before making a quick run out to the farmer's market - to have with our breakfast. When I came back and we all sat down to breakfast, we ripped apart the little paper cups and gobbled up these tiny cakes, scrapping up every bite, in no time. They're great for breakfast or as little tea cakes on an afternoon. I think we can all use a little treat during our day and these mini chestnut cakes are my kind of Fall afternoon snack. Chestnuts are my Fall (and winter) craving and I'm sitting here daydreaming about getting my hands on a fresh batch real soon. In the meantime, I have my chestnut cream and these mini chestnut bouchons... In case you're interested, these are the two little books I talked about. There's a picture with each recipe and everything looks beautiful and delicious. The only problem is it's entirely in French! (It's the same issue I have with many beautiful Japanese cookbooks.) Flipping through the chestnut cream cookbook one day for a new idea since chestnuts were on my mind, I settled on these easy chestnut bouchons. The thick chestnut cream, or crème de marrons, is a thick paste made mainly from chestnuts, sugar, vanilla and, in some cases, cream. You can even try making your own chestnuts cream: Rachel Khoo has a video on how to do it that you can watch here. Since my supply is running so low, making my own is an option I may have to consider. Since resources are so scarce, I only made 5 bouchons to go with our Sunday breakfast. All you need to do is whisk the chestnut cream with egg and some melted butter. The recipe actually called for "slightly-salted butter", which I've never heard of. I simply tossed in a small pinch of salt...that never hurts in terms of heightening flavor. I think I exaggerated when I said it takes 5 minutes to put the batter together. It's more like 2-3 minutes! I then just poured the batter into the small, 1-oz. disposable paper cups (these), almost to the top, leaving a little room for them to puff up in the oven. I didn't want them to spill over. I baked the cakes in a 350 degree oven. The recipe actually reads 180-degree Celsius, which is 356-degrees Fahrenheit! I took the liberty of baking mine at the standard 350 but I think it would be fine to go with a slightly higher temperature - it might get you a darker crust on them, which is nice. In about 25 minutes, the bouchons are puffed and ready to be removed from the oven and cooled completely before eating. To eat, we simply ripped the paper cups apart. You could go in with a small spoon and dig in. They do stick to the paper so it's not something you would unmold. The center, if you're interested, is set but very moist. Flavor is full-on chestnut, making me feel like I was eating a mont blanc or a chestnut mousse. It again got me thinking that I've got to use chestnut cream for a cake filling one of these day. Recipe: Chestnut Bouchons Translated from the recipe "Petits Bouchons" from the book, Crème De Marrons - For 10 mini bouchons, or cakes, baked in mini 1-oz paper cups - 190 grams chestnut cream (or "crème de marrons" such as this one) 1 large egg 40 grams unsalted butter Small pinch of salt Preheat oven to 350 degrees. Place ten small, 1-ounce, paper condiment cups on a baking sheet. In a bowl, whisk melted butter and salt into the chestnut cream. Add egg and continue to whisk together until well blended. Divide the batter among the cups, filling each almost to the top, about 80% of the way (leaving a little room for them to puff in the oven). Bake for about 25 minutes, or until puffed and set. Remove from the oven and let cool completely. Enjoy!

This dessert is the ultimate showstopper! With layers of creamy chestnut mousse and fluffy whipped cream, every bite is like a taste of heaven.

If you love pastry making, Mont Blanc is a mouthwatering French-Italian dessert that you should definitely try out! Prepared with sweet chestnut paste, whipped cream, and meringues, it's a quite elaborated recipe, but we have broken it down into easy-to-follow steps to help you out.

When you’re done roasting chestnuts on an open fire, you can peel them and grind them up with some butter and flour for my favorite take on Russian Teacakes/Mexican Wedding Cakes yet.

This recipe for Hungarian chestnut puree (gesztenyepure) is a popular dessert in Hungary, served with whipped cream.

Simple recipe for Mont blanc, the most delicious chestnut dessert. In this variation, a velvety white chocolate custard and some savoiyardi biscuits are paired with an easy chestnut cream.

Here I go with another chestnut recipe! For a while, I'd been thinking that I don't cook or bake nearly enough with chestnuts considering how much I love them. There aren't all that many recipes out there since chestnuts aren't very prevalent or popular in America. But I've been finding ways to increase the chestnut-love in my kitchen, and this time, it's with an easy chocolate-chestnut torte. This is essentially a flourless chocolate-chestnut cake. To simplify it - instead of folding only chocolate into whipped egg whites for a chocolate torte, this one is made with a combination of chocolate and chestnut puree. I actually came to make this Alice Medrich recipe in a roundabout way. Earlier this year, my husband and I had a dinner date in our old neighborhood in Brooklyn. Across the street from the restaurant, we noticed a small Italian grocery store that hadn't been there when we lived in the area. Moments later, we were inside and finding a wonderful eclectic mix of European specialty foods and ingredients. What did I spy but some of my favorite chocolates as well as chestnut cream! I quickly grabbed tins and jars left and right. It was only when I came home that I realized I not only bought chestnut cream but also chestnut puree, something I'd never used before. So it was time to look for a good recipe for my accidental purchase. Turns out, chestnut puree is just as the name suggests; it's pureed chestnuts with water as the only other ingredient. It is not the sweetened kind of cream I use often for cakes and fillings. For this torte, you can use chestnut puree like I did or mash up some steamed, boiled, or roasted chestnuts. Clearly, using canned chestnut puree is a big shortcut but you can also find prepared vacuum-packed or jarred chestnuts at the supermarket right now to use for this recipe. This is a super moist, surprisingly light-tasting, chocolate-chestnut torte. You might be wondering how much of the chestnuts come through. Well, if you ask my sister, she'll tell you the chestnut flavor is mild (partly because I suspect she'd prefer a pure-chestnut cake). On the other hand, my husband will insist the chestnut flavor is very strong and noticeable. My opinion lies somewhere in the middle. When I taste it, I clearly note that gentle sweetness from the chestnuts but yet, it's clearly still very much a classic chocolate torte. I actually love how the chestnut melds with the chocolate and softens the chocolate in a way. And plus, a teeny hint of liquor (I used brandy) in the background makes it very nice, too. This is the can of chestnut puree that I bought, among other finds, from that Italian food store. I can thank it for leading me to this recipe. As I mentioned, the ingredients were listed as simply chestnut puree and water. A tiny amount of corn syrup might be involved but you want to make sure you don't use sweetened chestnut creams or spreads. When you open up the can, you'll find a rather unattractive congealed-looking mass of chestnut puree. Just scoop out what you need and fluff it up a bit with a fork. The chestnut puree gives the chocolate mixture a thicker texture. I like seeing some bits of small chestnut lumps in the finished torte to give a reminder of what we're eating. I baked my cake in a 9-inch round springform pan instead of an 8-inch because I only have that. The cake bakes in about 20 minutes and the whole thing is easy to put together. I made mine a day in advance for a gathering. I let the cake cool in the pan and wrapped it up before unmolding the next day. This is the kind of cake that stays moist and fudgy for a few days, great for a make-ahead. I decorated my torte simply with a thorough dusting of powdered sugar (the cake being so moist, the powdered sugar on the surface of the cake will "melt" so be prepared to do it just ahead of serving). I thought a few kitchy silver Christmas trees would be fun here so I put them to use. Other serving suggestions include some brandy or rum-flavored whipped cream on the side. All flourless tortes are great with some whipped cream. I had plain but needless to say, brandy or rum-flavored would be even better. Now I just have to figure out what to do with the rest of my chestnut puree... Recipe: Chocolate-Chestnut Torte Adapted from Alice Medrich via Serious Eats - For one 9 or 8 inch round torte - 4 ounces semisweet or bittersweet chocolate*, coarsely chopped 1 stick (8 tablespoons) unsalted butter, cut into pieces 3/4 cup (about 6 ounces) chestnut puree** or mashed steamed/boiled/roasted chestnuts 1 tablespoon rum or brandy 1 teaspoon pure vanilla extract Pinch of salt 4 large eggs, separated 1/2 cup sugar, divided 1/8 teaspoon cream of tartar Optional: powdered sugar for dusting, rum or brandy-flavored whipped cream for serving * I used 54% cacao chocolate. Go with one labeled 50% to 62% so as not to overwhelm the flavor of the chestnuts. ** I used plain chestnut puree. You can also mash up any plain vacuum-packed or even jarred chestnuts. Do not use sweetened chestnut cream/spread. Preheat oven to 375 degrees. Set a rack in the lower third of the oven. Line the bottom of a 9 or 8 inch by 3 inch springform pan with a round of parchment paper (you can omit this if you plan to serve the cake on the cake bottom). Melt chocolate and butter in a heatproof bowl set on top of a pan of just simmering water (or use the microwave and heat on medium-power for 1 1/2 minutes). Remove from the heat and stir until smooth. Stir in the chestnuts, rum or brandy, vanilla, and salt. Whisk in the egg yolks as well as 6 tablespoons of sugar. Set aside. Place egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, then gradually add the remaining 2 tablespoons of sugar, beating at medium-high speed until stiff peaks form but egg whites are not dry. Scoop one-quarter of the egg white mixture into the chocolate mixture and fold in using a large spatula. Scrape in the remaining whites and fold gently together until just combined. Transfer the batter into the cake pan, smoothing it around evenly across the pan. Bake for 20 to 30 minutes, or until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached. Set pan on a cooling rack to cool. (The cooled cake can be wrapped in plastic wrap - either in the cake pan or removed - and stored at room temperature for 3 days or frozen for up to 3 months. Bring to room temperature before serving.) To serve, run a knife around the sides of the cake and remove the sides of the springform pan. Transfer to a serving plate or carefully invert the cake on to a rack, remove the parchment paper lining and invert again to a serving plate (this requires a very gentle hand since the cake is very moist and fragile). Dust with powdered sugar and serve with whipped cream, if desired.

Tonight is Chinese New Year's Eve. The tradition is to have dinner with the family in this day, I almost forgot this tradition. I haven't celebrated Chinese New Year since I came to England. I can still remember the festival in Malaysia, red lanterns being hanged up in the streets & people coming back to the little village I used to live from the cities. Then, on the New Year day, I used to go out with my friends to get some 'red envelopes'. It was the most happiest day for me as a child, since I got money just by greeting the elders ^__^ As I said in my last post, I made these chestnut cheesecakes this afternoon. Just in time for desserts after the dinner. Wish everyone a prosperous & happy Chinese New Year. Recipe (6'' round/6 ramekins): Crust: 70g digestive biscuit crumbs 30g butter (unsalted & melted) Mix the crust ingredients & press into a pan/ramekins, cool in a fridge. Chestnut cheese: 80g cream cheese 130g whipping cream 130g unsweetened chestnut puree 30g sugar 30g water 2 sheets of gelatine/4g gelatine Dissolve the gelatine in water over simmering water. Whisk cream cheese, & sugar until smooth, fold in the chestnut puree. Whisk the whipping cream to soft peaks, fold in the chestnut cheese mixture. Fold in the gelatine solution. Fill in the prepared pan/ramekins then freeze to set. Chestnut cream: 75g whipping cream 50g chestnut puree 10g sugar Whisk the whipping cream with sugar to soft peaks, add in the chestnut puree then continue whisking until stiff. Decorate with chestnut cream and candied chestnut or as you like & serve.

It's no secret that I absolutely love chestnuts and jump at the chance to enjoy chestnut desserts. So when I saw an easy chestnut pudding recipe from Saveur recently, I had to set the Christmas cookies aside and make time to try it! I popped open one of my prized jars of Clement Faugier steamed chestnuts (I stock up when I see it in sale at Williams-Sonoma) and made the pudding in no time. You basically blend chestnuts with milk, making a chestnut milk, in effect. Since I love the simple combination of chestnut with vanilla, I sliced open a vanilla bean and added the seeds to this milk. This is then cooked with a thickener of cornstarch and eggs until a pudding forms. Once the pudding chills and is ready to serve, I whipped up some heavy cream to dollop on top. Instead of garnishing with a dusting of grated nutmeg as suggested, I continued with the vanilla theme and added some more vanilla bean seeds into my whipped cream. Since the chestnut pudding itself is so flavorful, the vanilla-scented whipped cream is a welcome contrast. My one regret is not cooking my pudding a little longer because mine wasn't as thick as it should have been. It's pretty typical of me; once a pudding mixture thickens and I spot a speck or two of cooked egg white in the mix, I get nervous and end up taking it off the stove a little too early. It's something for me to work on in 2016. But flavor-wise, this pudding is bound to put a smile on any chestnut-lover's face! This pudding was described as the best part of a mont blanc and I totally agree. What a simple, do-able, way to enjoy the flavors of that classic (and complicated) dessert! Every spoonful of the pudding packs a ton of chestnut flavor - it's sweet, creamy, and just delicious. If you want to stretch the mont blanc theme a little further, how about sprinkling some crushed meringue cookies on top? So amidst all the Christmas cookies we're baking and eating, I'm glad I took a little break to enjoy something slightly different, this full-on chestnut pudding! When I make a pudding like this, I'm reminded that a fine-mesh sieve is my best friend in such an endeavor. You'll be able to strain out (and leave out) any inevitable bits of cooked egg to get a nice, smooth and silky pudding. I recommend being patient and cooking the pudding under medium-low to low flame. As I said, I should have cooked my pudding a few minutes longer for a thicker consistency. I recommend making the pudding a day ahead so it has plenty of time to chill in the fridge. I found it very tasty when it's nice and cold. There's so much chestnut flavor and I also loved seeing the specks of vanilla beans and tasting it in the pudding. A topping of vanilla-bean whipped cream makes it a bit more luxurious...it's lovely, and just a little goes a long way. I might love chocolate but I think I'd swap my chocolate pudding for this chestnut one if asked to choose! Now I had leftover chestnuts from the jar I opened for this. I was tempted to make another batch of this pudding but with all the Christmas cookies to be baked and eaten, I decided to go the savory route and made a pot of chestnut soup! Recipe: Chestnut Pudding Adapted from Saveur - For 6-8 servings - 8 oz. cooked, peeled chestnuts, roughly chopped (I used the jarred variety) 2 cups whole milk 1 vanilla bean 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon kosher salt 1 large egg, plus 2 large egg yolks 2 tablespoons unsalted butter, cut into small cubes 1 teaspoon vanilla extract 2/3 cup heavy cream, chilled Place chestnuts and milk into a blender. Split open the vanilla bean and scrape about three-quarters of the seeds out using a sharp paring knife (reserving the rest for the whipped cream), adding it to the chestnut and milk. Puree until very smooth, about 2 minutes or so. In a medium saucepan, whisk the sugar, cornstarch and salt together. Whisk in the egg and egg yolk next. Stir in the chestnut milk mixture and bring to a low simmer, cooking under medium-low heat while stirring or whisking constantly. Continue until bubbles break the surface of the pudding and it thickens, about 8 minutes. Remove pan from the heat and stir in the butter and vanilla extract. Strain the pudding through a fine mesh sieve into a bowl. Cover the pudding by placing a piece of plastic wrap directly on top of the pudding. Let cool and refrigerate until thoroughly chilled. Before serving, whip heavy cream with the reserved vanilla bean seeds (as well as a touch of sugar and vanilla extract, if desired) just until semi-stiff peaks form, when cream is still pillowy soft. Divide pudding into serving bowls and top each with a dollop of vanilla whipped cream.

Chestnut Tiramisu, dessert, cake, food, top food, top cake, top dessert, simple, delicious, recipe

One bowl recipe for rich, cake like gluten free brownies made with chestnuts or chestnut flour.

Louise's incredible quince and chestnut cake recipe is full of autumnal flavours, with a gooey centre and a delightful crumble topping.

Simple recipe for Mont blanc, the most delicious chestnut dessert. In this variation, a velvety white chocolate custard and some savoiyardi biscuits are paired with an easy chestnut cream.

As I went to Japan in Autumn, and I had a chance to taste many sweet that made from chestnut and it makes me fall in love with this ingredient again. And when taking about Chestnut, the first thing that I think about is Mont blanc ^^. I made it before (a long, long time ago), and it's a simple recipe. only meringue, cream and chestnut cream. But now I wanted something more, or to put it right, I wanted to play with it more than before. So I started imagine! What I wanted it to be, the texture, the taste and the look. I wanted my Mont blanc to be soft, not to sweet and packed with chestnut flavour. Because using commercial chestnut cream can make the finished Mont blanc very, very sweet, I used roasted chestnut (with no sugar added) to add chestnut flavour to my Mont blanc. The base of the Mont Blanc is roll cake, very soft moist genoise, filled with rum loaded cream ^^ and pieces of roasted chestnut. A piece of meringue adds sweet and nutty taste to the cake, it's very delicious so making a lot of it and eating them on their own is recommended! Because I want more chestnut flavour but not it texture so I turn roasted chestnut into rum chestnut cream to use it as a filling, but if you don't want to spend time making it, place whole piece of roasted chestnut instead (it will be delicious too). I know that I pour a lot of rum into everything , haha, and yes, I love it but you can use less (or more, if you think it's not enough, hehe), it's your cake anyway! Piping the chestnut cream is very tricky, it's my second times -*-, and I think I have to make it more often so I can pipe it more beautiful next time. Recipe: Mont blanc สูตรภาษาไทย: มองบลังค์ 日本語のレシピ：モンブラン Youtube: มองบลังค์, Mont blanc, モンブラン Mont Blanc Makes 10 Genoise Sponge ( 23 x 23 cm cake pan) 35g ............................ Cake flour 15g ............................. Unsalted butter 15g ............................. Milk 1 ................................ Egg 2 ................................ Egg yolks 1/2 tsp ....................... Vanilla extract 10g ............................. Honey 35g ............................. Granulated sugar Roll cake filling 100g .......................... Whipping cream 5g .............................. Icing sugar 2 tsp .......................... Rum ...................................Whole Roasted Chestnuts (no sugar added), cut into small pieces Meringue (you will need only 10 pieces) 50g .............................. Egg whites 7g ................................ Granulated sugar 42g .............................. Icing sugar (A) 30g .............................. Icing sugar (B) 30g .............................. Almond powder Chestnut filling 70g ............................... Whole Roasted Chestnuts (no sugar added) 42g ............................... Unsalted butter 7g ................................. Milk 1 tsp ............................. Rum 1/2 tsp ......................... Granulated sugar Chestnut Cream 300g ............................. Whole Roasted Chestnuts (no sugar added) 150g .............................. Chestnut cream 60g ............................... Unsalted butter 60g ................................ Whipping cream 1 tbsp ............................. Rum Rum cream filling 250g .......................... Whipping cream 12g .............................. Granulated sugar 1 1/2 tsp .................... Rum Decoration ..................................... Icing sugar .................................... Whole Roasted Chestnuts .................................... Edible gold leaves Preheat an oven to 170C Line 23x23cm cake pan with baking paper. Sift the flour, and set aside. Put milk and butter into a bowl, and heat in a microwave (600w) for 30 seconds or until melt. Keep it warm. Put egg, egg yolks, vanilla, and honey into a bowl. Beat until foamy. Add the sugar gradually. Beat until thick ribbon stage (you can draw with the batter). Fold 1/2 cup of the batter into the melted butter bowl. Set aside. Fold sifted flour In 2 additions. Fold the melted butter and batter back into the bowl. Until smooth. Pour into the prepared pan. Tap lightly to remove large air bubbles. Bake for 12-14 minutes, or until the top spring back when touch lightly. Remove from the oven, cover with a piece of baking paper, let it cool completely. Slice the edge of the cake to make sloping edge. Beat roll cake filling ingredients (except the chestnut) until soft peaks formed. Spread the filling over the cake, and place chestnut pieces on top. Roll the cake. Press with ruler and pull the paper to tighten it. Refrigerate until set. Make meringue: Preheat an oven to 150C Line baking sheet with baking paper. Beat the egg white until foamy. Add the granulated sugar gradually, then add the icing sugar (A) gradually. Beat until firm peak formed. Sift icing sugar (B), and almond powder into the bowl. Fold to combine. Put in a piping bag, and pipe into 3.5-4 cm rounds. Bake for 50-60 minutes, let them cool completely. Make the chestnut filling: Put all the ingredients into a bowl of a food processor. Process until smooth. Put into pipping bag with round nozzle. Make chestnut cream: Chestnut cream Put all the ingredients into a bowl of a food processor. Process until smooth. Put into pipping bag with Mont blanc nozzle. Make Rum cream filling: Beat all the ingredients for the rum filling until firm peaks formed. Assemble: Cut the roll cake into 1.5 cm thickness. Spread the rum filling over the cake. Place 1 piece of meringue on the filling and pipe chestnut filling over the meringue. Cover the top and side of the cake with rum filling. Pipe the chestnut cream over the filling. Sprinkle with icing sugar, decorate with chestnut and gold leaves. Mont Blanc: Chestnut, My new favourite ingredient

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