Hungarian Chestnut Puree Dessert

Chestnut puree also known as gesztenyepüré is very popular throughout Hungary. It is most often made into a sweet dessert with whipped cream, rum, and cherries. A real culinary delight!

You may choose to use your own chestnut puree mixture or you can purchase it canned from most grocery stores or farmer’s markets.

Ingredients

2 cups (400 grams) fresh chestnut puree or from a can/jar
3 – 4 tbsp confectioner’s sugar (optional if you wish to sweeten your puree)
1 tsp vanilla extract
1 tbsp rum
1/2 cup (125 ml) heavy whipped cream 35%
2 tbsp granulated sugar
Cocoa powder as garnish
Cherries as garnish

Directions

In a small bowl, add rum and vanilla extract into chestnut puree. If chestnut puree isn’t already sweetened add confectioner’s sugar until it reaches desired sweetness (about 3-4 tbsp).

Pass the chestnut puree through a spätzle press or ricer. Place a small amount of the mixture into individual dessert cups.

To make the whipped cream, beat cream until almost stiff. Add sugar while continuing to beat until cream holds peaks about 4 – 6 minutes.

Pipe whipped cream on top of each mixture. Garnish with cocoa powder and cherries. Chill and serve.

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Cooked chestnuts served in bowl.

Chestnut puree can be used in a variety of dishes including stuffings and desserts. It has a wonderful nutty and creamy texture.

Below is a standard recipe for making the puree but you can also add more ingredients into the mixture such as rum, cocoa powder, and whipped cream.

Ingredients

2 lbs of chestnuts
2 cups (230 grams) of confectioners’ sugar (optional)
1/2 of a vanilla bean, cut lengthwise or 1-2 teaspoons of pure vanilla extract

Directions

Using a sharp knife, make a crisscross cut on one or both sides of each chestnut. Place the chestnuts into a large saucepan filled with 3-inches of water.

Cover the saucepan and bring to a boil over high heat. Reduce the heat to medium-high, and boil the chestnuts for about 20 minutes.

Remove chestnuts from saucepan and allow to cool. Peel off the shell and skin.

Combine the chestnuts and milk in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft, about 20 minutes.

Pour mixture through a fine-mesh sieve with a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor or blender until very smooth, adding reserved cooking liquid and additional milk if needed, 1 tablespoon at a time, until mixture is the consistency of a thick spread. Add sugar or any additional flavors to mixture if desired.

Cover with plastic wrap and refrigerate until ready to use.

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