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Chestnut purée
1. February 2014
If you want to make your own aubergine puree, such as soup or sauce, here is a simple procedure ... Here's how to make a sweet chestnut purée that can be used to make wonderful cake creams or macronutrients.
You can make ready-made sweet purées in most bigger stores.
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1. Preheat the oven to 230 ° C. Use a sharp knife to make two cross cuts on each chestnut. Put them in a single layer on the plate with 200 ml of water and bake for 10 minutes.
2. Remove the plate from the oven and, once the chestnuts are not too hot to hold them, peel them out of the outer package so that only a light part remains. So cracked chestnuts, along with a little water, mix on smooth purée using a cutter (processor). Use water only as much as necessary to mix the chestnuts.
3. Put the peeled chestnuts in the middle pot with sugar, seeds of one vanilla pod and water. Apply 200 g of cane sugar, one vanilla pod and 250 ml of water to 650 g of peeled chestnuts. Gently cook for approximately 25-35 minutes until most of the liquid is absorbed.
4. Stuck chestnuts but put away sugar syrup. Using a knife robot, start mixing it on a plain puree and gradually add as much syrup as you need it to achieve the desired consistency. After cooling, store in an airtight container in the fridge.
