Inspired by finedininglovers.com
Ingredients
for 12 servings
Chestnut Filling
-
2 lb chestnut (910 g) -
3 cups water (720 mL) -
¼ cup sugar (50 g) -
2 tablespoons vanilla extract
Meringue
- 2 egg whites
-
½ cup sugar (100 g)
Cream Filling
-
1 qt whipped cream (1 L)
Base
- 1 circle pie crust, baked
- powdered sugar, to serve
Nutrition Info
Shop ingredients with-
Calories
250
-
Fat
6g
-
Carbs
44g
-
Fiber
3g
-
Sugar
12g
-
Protein
4g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 450˚F (230˚C).
- Score the chestnuts in a cross with a knife.
- Place the chestnuts on a sheet pan and bake for 30 minutes.
- Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
- Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
- Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
- Place the chestnut filling in a food processor, add in water and blend until smooth.
- Push the chestnut filling through an sieve into another bowl.
- Transfer filling to a piping bag with a circle tip and chill.
- Preheat the oven to 200˚F (90˚C).
- In a bowl, whisk the egg whites until foamy using a hand mixer.
- Add sugar to the egg whites and whisk until stiff peak forms.
- Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
- Bake the meringue for 1 hour.
- Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
- Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
- Sprinkle with powdered sugar.
- Enjoy!
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Tips
-
coradabean
I am a professional Chef for a five star restaurant, and this was the best nut dessert I have ever had. I introduced it to the owner of the restaurant I work at and now we make it their. It’s our best seller. Absolutely delicious!
2019-04-15T00:08:02Z Helpful (47) -
Mary Tasevski
I really like this dessert! It's a little sweet and a little bitter from the chestnuts by overall very delicious.
2018-06-28T22:32:21Z Helpful (38) -
cookiemaster12
This is a famous dessert, I have had them before in professional bakeries, but I have never tried to make them until now. They were so good from the meringue to the chestnut custard it was really one of the best things you could ever have. My only things is to add a little more vanilla to the whip cream and meringue to bring out a better flavor better.
2019-06-24T02:29:49Z Helpful (17) -
food134
It was good👍 👍👍👍 the sweetness really balanced out the bitterness of the chestnuts very well.
2019-07-10T00:46:50Z Helpful (11)
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