Chestnut cream, a delicious autumn recipe


Recipe for Chestnut cream to taste on its own or to use in other preparations

Chestnut cream
When preparing this Chestnut cream, the smell of anise fills the whole house. And of course, this insightful and sweet aroma makes the rest of the family impatient and they come to the kitchen eager to dip the spoon. to the recipe.

Prescription printing

Chestnut cream

A Chestnut cream which is ideal to take it yourself, as we show it today, or in other preparations, such as the one we will soon show you in 55000 Recipes: “Donuts stuffed with chestnut cream
Chestnut cream

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  1. Put the chestnuts (washed) and half a tablespoon of anise in a saucepan. Cover with water and cook.

  2. As soon as it starts to boil, let it cook for 20 minutes.

  3. Remove from the heat and let them warm up a bit.

  4. Drain the water (which is used for the chestnut fried dough) and wash again.

  5. Peel the chestnuts, mash very well until you get a very thick chestnut puree without lumps. We booked.

  6. Crush the sugar with the rest of the anise in Thermomix or other kitchen utensils and put half in a saucepan with the milk.

  7. Mix and put on medium heat, stirring occasionally.

  8. While it starts to cook, mix the remaining sugar with the egg yolks and chestnut puree.

  9. As soon as the milk starts to boil, remove it from the heat and let it warm up.

  10. Then, stirring with a few sticks, add little by little the mixture of egg yolks, sugar and chestnut puree.

  11. Put the pot back on the fire (medium high) and, without boiling at any time, stir with the sticks until the chestnut cream begins to thicken.

  12. We withdraw, go through a Chinese or strainer and distribute in jars.

  13. Sprinkle sugar on top and caramelize.

Recipe notes

Serve immediately and taste our recipe for chestnut cream, delicious jam.

See also

Strawberries in wine


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