Bo Friberg

Chestnut Puree

Preparation info
  • Yield:

    2½ cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds 8 ounces (1 kg 135 g) fresh chestnuts in t

Method

  1. Cut a small X in the flat side of each nut using the point of a paring knife.
  2. Place the chestnuts in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 15 to 30 minutes, or until soft inside. Be careful not to overcook the chestnuts. Peel one and check the inside; it should be dry and have a mealy texture, something l