Chestnut Cream Filling

Chestnut Cream Filling

by Rick Washington 1 year ago
0 (0)
30 minutes
1372.5 kcal
282.2 g carbs
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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. 1. Score the skin of each chestnut with a sharp paring knife.
  2. 2. Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
  3. 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. 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. 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. 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