Chestnut Butter#
Makes 1 cup (3/4 lb)
Time 1 hour
Ingredients#
- 1 lb chestnuts
- Water
- Pinch of salt
Directions#
Step 1 - Score and Boil#
Cut an X on the round side of each chestnut with a sharp knife.
Boil in salted water for 15-20 minutes until shells start to peel back.
Step 2 - Peel#
Peel while hot. This is the important part.
Remove hard outer shell and the thin inner skin (this is what makes them bitter).
Keep peeled chestnuts covered with a towel so they don’t dry out.
A technique to peel: take knife and quarter each chestnut along the score, but don’t cut all the way through, peel each quarter of the chestnut out from the bottom.
Step 3 - Cook Until Tender#
Put peeled chestnuts back in pot. Cover with fresh water.
Simmer 30-40 minutes until very soft and easily crushed with a spoon.
Drain, reserving some cooking liquid.
Step 4 - Purée#
While still warm, purée chestnuts in food processor.
Add reserved cooking liquid a little at a time until smooth and spreadable. I used about 10 tablespoons. Aim for thick peanut-butter consistency.
Season with pinch of salt.
Notes#
- The butter is in between a savory and sweet flavor. I recommend making it sweeter with maple syrup / honey and adding spices (cinnamon, cardamom, etc.).
- The butter would be great inside a croissant or filled laminated pastry, in place of almond paste.