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Recipe for Chestnut Puree | Purée de marrons

Deliciously creamy chestnut puree is a firm favourite in France. It features in lots of desert recipes from rice pudding to cakes and ice cream and even spread on toast. And it’s perfect as a filler for eclairs. Kit Smyth’s recipe is easy to make and utterly scrumptious.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 Portions


455g (1lb) chestnuts, pre-prepared. Or 795g/1.75lbs raw whole chestnuts, and skin them by your preferred method.
200g/7oz sugar
250ml/1 cup water
5ml/1 tsp vanilla essence


Place all the ingredients into a medium saucepan, place over medium-high heat, and bring to the boil. Simmer for 25-30 minutes, or until most of the liquid has evaporated and the chestnuts are tender.

Add the vanilla before straining the nuts from the liquid, keeping it for later, and allow the chestnuts to cool a little.

Place the semi-cooled chestnuts into a food processor, and blend first on low, then increase to higher speeds, until smooth. Whilst processing, slowly pour the reserved chestnut and vanilla liquid into the paste, stopping once the desired consistency is achieved.

Pour into an airtight container, like a mason jar, and leave to cool fully before storing in the fridge. Will keep for up to 10 days in the fridge, or 6 months in the freezer.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

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