Sweet Darlings – Chestnut Sweets
Chestnut cream, chocolate and fruits, why not! These ingredients are best friends. Sometimes crispy bites will go along with them. Chestnut loaf or chestnut bread will upgrade a coffee break, especially on Monday. Chestnut desserts are the Chef’s Handyman’s favorites. Let’s start this season with chestnut cream and chestnut loaf.
Chestnut cream with figs or pears
To marinate figs, cut figs in half, sprinkle with orange and lemon juice. Add lemon and orange rind. Add some agave syrup. Allow the fruits to rest in fridge for 1 hour.
Chef’s Handyman, Chestnut Cream with Pears
To make pear compote, peel pears, cut in half and remove core. Place them into a pan. Add 1 cup of water. Add vanilla pod and 2-3 tbsp. of agave syrup. Sprinkle with 3 tbsp. lemon juice. Add lemon rind. Cook on medium heat for 25-30 minutes or cooked through. Remove from heat and cool.
Chef’s Handyman tip: Prepare more glasses of pear compote and store them. When friends pop-in vanilla pears with ice cream will be a great and fast dessert to serve.
Chef’s Handyman, Chestnut Cream with Figs
To make vegan friendly chestnut cream, place 1-1.5 cups of chestnut puree into a bowl. Whip soy cream with vanilla sugar. Add a dash of cardamom powder. Fold the soy cream into the chestnut puree. Leave a side some of the whipped cream for decoration.
To make vegetarian chestnut cream, substitute soy cream for whipped cream.
Serve the chestnut cream and the fruits by layers into cups or glasses. Garnish with pears or figs, whipped cream and peppermint leaves or chopped pistachios.
Waffle cups applied with chocolate might be used for serves as well. Waffle cups can be bought in several stores. Most waffle cups are made with butter or condensed milk.
Shopping list for the chestnut cream for 4 serves: 300 g or 10 oz. chestnut puree, 1 cup whipped soy cream or cream, 2 tbsp. vanilla sugar, 2 dashes cardamom powder, 1 bunch peppermint, 2 vanilla pods, 5 pears or 10 figs, chopped pistachios, 1 lemon, 1 orange, 4 waffle cups only for vegetarian version
Chestnut loaf
To make vegetarian friendly chestnut loaf, combine 3 eggs, 150g or 5 oz. of sugar, 2 tbsp. vanilla sugar, 150 g or 5 oz. liquid butter until light. Add 300 g or 10 oz. chestnut puree and 4 tbsp. cream. Add 200 g or 7 oz. flour and 1 tbsp. baking powder. Prepare one baking tin with parchment paper. Pour the dough in. Bake in oven at 200°C or 400°F for 50-60 minutes or until baked through and golden. Cool on wire rack. When cooled sprinkle with powdered sugar.
Chef’s Handyman, Chestnut Loaf
Vegan friendly version, combine 1 blended banana, 150 g or 5 oz. of sugar, 2 tbsp. vanilla sugar, 150 g cold plant based margarine. Add 300 g or 10 oz. chestnut puree, 1 tsp. gingerbread spice and 4 tbsp. soy milk, 200 g or 7 oz. flour and 1 tbsp. baking powder. If the dough is too thick add more soy milk. Prepare one baking tin with parchment paper. Pour the dough in. Bake in oven at 200°C or 400°F for 50-60 minutes or until baked through and golden. Cool on wire rack. When cooled sprinkle with powdered sugar.
Chef’s Handyman tip: Giving a crispy bite, add a handful walnuts or pecans.
Shopping list for the vegetarian friendly 9 inch chestnut loaf: 3 eggs, 150 g or 5 oz. sugar, 2 tbsp. vanilla sugar, 150 g or 5 oz. liquid butter, 300 g or 10 oz. chestnut puree, 4 tbsp. cream, 200 g or 7 oz. flour, 1 tbsp. baking powder, powdered sugar.
Shopping list for the vegan friendly 9 inch chestnut loaf: 1 banana, 150 g or 5 oz. sugar, 2 tbsp. vanilla sugar, 1 tsp. ginger bread spice, 150 g or 5 oz. plant based margarine, 300 g or 10 oz. chestnut puree, 4-10 tbsp. soy milk, 200 g or 7 oz. flour, 1 tbsp. baking powder, powdered sugar.
Have a great weekend, yours Chef’s Handyman team.
