Gesztenyepüré is something for all the year, although it is thought only for wintertime.
In my childhood my grandma used to give extra pocket money to go to the closest patisserie and order this sweet. Sweet chestnuts are a seasonal fruit,
eaten mainly in the winter, but whenever and where ever you enter in a cafés sure beside "somlói galuska" you can find also gesztenyepüré.
In Hungary it is puréed, topped with whipped cream. It's so popular that almost everyone have fond memories of eating gesztenyepüré from footed glass dessert cups in local cafés. We think as about lot of things because of it's popularity it would be our desert, although the first recorded chestnut purée recipe can be found in an Italian cookbook printed in Florence in 1475. The French later copied the recipe and chestnut purée became a popular, seasonal French dessert named Mont Blanc, because of its resemblance to the snow covered mountain top. Hungarians fell in love with gesztenyepüré in the 18th century.
One of the recipes, it is not easy to prepair, but everyone can try. I still recommend to try it in one of our fantastic patisseries in order to be able to wonder also the beauty of the traditional places.
The ingredients:
1 kg (2.2 pound) chestnut, for about 700 g (1.5 pound) of chestnut purée
3.5 dl (1 1/2 cup) water
3.5 dl (1 1/2 cup) milk
50 g (1/4 cup) sugar + 1 dl (1/2 cup) water
1 vanilla pod
1/2 tea spoon salt
50 g (1/4 cup) butter (unsalted, melted)
1.5 dl (3/4 cup) cream
rum (optional)
whipped cream
The how-to:
Using a sharp knife make an incision, in the form of an X, on the rounded side of each chestnut shell. Try not to cut into the flesh of the nut. If you are a pro, you may even have a chestnutter.
Preheat the oven to 120C (250F). Place the chestnuts on a baking pan. Sprinkle them with some water (the steam will help with the tedious process of peeling the chestnuts). Bake for about 40 minutes.
Now comes the hard part, peeling the roasted chestnuts. The outer skin should come off easily, but the inner skin is the real challenge. Once peeled, place the chestnuts in a saucepan. Add the water, the milk and the seeds from the vanilla pod and cook covered on low heat for about 40 minutes or until soft.
Prepare the sugar syrup. Bring 1 dl of water with 50 g of sugar to a boil and cook for a few minutes. Drain the softened chestnuts, add the sugar syrup, salt, melted butter, cream and (optional) some rum. Puree in a mixer and let it cool for a few hours in the fridge.
To serve, run the puree through a potato-press and into a footed glass bowl and cover with whipped cream. Consider adding some whipped cream to the bottom of the bowl as well.
In my childhood my grandma used to give extra pocket money to go to the closest patisserie and order this sweet. Sweet chestnuts are a seasonal fruit,
eaten mainly in the winter, but whenever and where ever you enter in a cafés sure beside "somlói galuska" you can find also gesztenyepüré.
In Hungary it is puréed, topped with whipped cream. It's so popular that almost everyone have fond memories of eating gesztenyepüré from footed glass dessert cups in local cafés. We think as about lot of things because of it's popularity it would be our desert, although the first recorded chestnut purée recipe can be found in an Italian cookbook printed in Florence in 1475. The French later copied the recipe and chestnut purée became a popular, seasonal French dessert named Mont Blanc, because of its resemblance to the snow covered mountain top. Hungarians fell in love with gesztenyepüré in the 18th century.
One of the recipes, it is not easy to prepair, but everyone can try. I still recommend to try it in one of our fantastic patisseries in order to be able to wonder also the beauty of the traditional places.
The ingredients:
3.5 dl (1 1/2 cup) water
3.5 dl (1 1/2 cup) milk
50 g (1/4 cup) sugar + 1 dl (1/2 cup) water
1 vanilla pod
1/2 tea spoon salt
50 g (1/4 cup) butter (unsalted, melted)
1.5 dl (3/4 cup) cream
rum (optional)
whipped cream
The how-to:
Using a sharp knife make an incision, in the form of an X, on the rounded side of each chestnut shell. Try not to cut into the flesh of the nut. If you are a pro, you may even have a chestnutter.
Preheat the oven to 120C (250F). Place the chestnuts on a baking pan. Sprinkle them with some water (the steam will help with the tedious process of peeling the chestnuts). Bake for about 40 minutes.
Now comes the hard part, peeling the roasted chestnuts. The outer skin should come off easily, but the inner skin is the real challenge. Once peeled, place the chestnuts in a saucepan. Add the water, the milk and the seeds from the vanilla pod and cook covered on low heat for about 40 minutes or until soft.
Prepare the sugar syrup. Bring 1 dl of water with 50 g of sugar to a boil and cook for a few minutes. Drain the softened chestnuts, add the sugar syrup, salt, melted butter, cream and (optional) some rum. Puree in a mixer and let it cool for a few hours in the fridge.
To serve, run the puree through a potato-press and into a footed glass bowl and cover with whipped cream. Consider adding some whipped cream to the bottom of the bowl as well.
Nincsenek megjegyzések:
Megjegyzés küldése