When my DD was studying in France, she came across chestnut paste, loved it and decided to try to replicate it here. We went chestnut picking last weekend in the Blue Mountains, and this is what has transpired. . .
The ideas for the recipe were gleaned from an internet search some time ago, and now a search has failed to bring up the appropriate references. If anyone recognises the recipe as their own, please accept our apologies . . . and our thanks!!
CHESTNUT PASTEApprox 600 gm chestnuts
Enough water in which to boil the chestnuts first.
Then
200 gm water
100 gm sugar (used Rapadura - original notes said 200 gm but 100 gm was found to be sweet enough - depends on your taste!)
1 teaspoon vanilla essence1. Score the chestnuts in a + pattern, making sure you cut deeply enough through the shell
2. DD boiled them in the TMX but you could do this on the stove top, too.
In the TMX put enough water to adequately cover the chestnuts and cook
15 minutes/100C/reverse/soft3. Peel the chestnuts, DD found leaving the chestnuts in the hot water made the peeling easier (i.e. rather than tipping them out and letting them cool.)
4. Bring the 200 gm of water, the sugar and the vanilla to the boil (
about 2 minutes/100C/speed 3 or so)
5. Add the peeled chestnuts and cook for another few minutes.
6. Blend on
speed 10 until smooth.
NOTES:
Try this paste on crepes; or as DD does, eat it straight from the spoon!
DD also wonders how different the taste would be if the chestnuts were roasted first rather than being boiled. We'll see . . .
Show Posts
. . . love the way he puts the bowl together!! 
