To echo the recipe for bundt cake with chestnut and chocolate, I deliver to you today my recipe for cream of brown house with which I made this delicious cake and many, many others, like the madeleines in the heart of chestnut cream.
This fall with Mr, we took our mountain to pick chestnuts. And as we had a lot picked up, I told myself that I was going to throw myself into the chestnut cream house. The temptation was great not to devour all the chestnuts cooked, but I managed ! The use of rapadura in this recipe gives a more pronounced taste to the cream of chestnuts, I loved this little taste amber, yum !
I’m not going to lie to you, chestnuts, fresh is a long time to prepare, but in the end it is so good that you soon forget the hassle of peeling !
Cream of brown house
Ingredients (for 2 jars)
- 300 g chestnuts, fresh
- 200 g of rapadura (sugar cane-full)
- 20 cl of water
- 1 vanilla pod
Preheat the oven to 200°.
Remove the first skin of the chestnuts with a knife then arrange on a baking sheet.
Bake the chestnuts for 10 minutes and then rub in a tea towel to remove the tan (the small skin fluffy).
Put water to heat in a pan and cook the chestnuts for 20 minutes. Drain and then pass them to the mill to purée, then set aside.
Heat the water and sugar in a saucepan, add the vanilla pod split in two and scraped, as well as the chestnut puree. Allow to cook for 20 minutes over low heat.
Put in jars and keep cool, or eat it directly…