Chestnut Cream Filling
Share recipe
Description
My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.
Ingredients
- 25 fresh chestnuts
- 3 cups powdered sugar, divided
- 10 tablespoons unsalted butter, divided
- 7 tablespoons heavy cream, divided
- ½ cup white sugar
- 1 egg yolk
- 1 ¼ teaspoons vanilla extract
- ⅛ teaspoon salt
Directions
- 1. Score the skin of each chestnut with a sharp paring knife.
- 2. Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
- 3. Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.
- 4. Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
- 5. Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
- 6. Stir chestnut puree into the egg mixture, making sure to blend in well.
Nutrition Facts
serving: 2 1/2 cups
calories: 1372.5 kcal
carbohydrates: 282.2 g
protein: 14 g
saturated fat: 7.3 g
cholesterol: 32.6 mg
sodium: 34.9 mg
fiber: 45.9 g
sugar: 83.6 g
Categories