The chestnuts they are rich in potassium and low in sodium, making them perfect for balancing blood pressure and keeping hypertension at bay. The fibers they are made of regulate the absorption of fats and cholesterol, keeping triglycerides under control. They are an infinite reserve of vitamin PP and those of group B, to rebalance the nervous system. But, above all, they are very good. Do you want to taste them in the doux version? Read on.

Chestnut cream

This cream is perfect on its own spread on bread as a snack or to fill cakes or cream puffs. To prepare it you can also use the already boiled chestnuts, vacuum packed. You will do it first and you will not go crazy peeling them. Then take 1 kg of boiled chestnuts and chop them up to reduce them to a puree. In a saucepan, dissolve 300 g of brown sugar in 200 of water. When the syrup is ready, add the chestnuts and mix to make everything homogeneous. Add a vanilla bean and pour into sterilized containers.

Chestnut balls

These balls are like cherries: one leads to another. To prepare grated dark chocolate, chop the boiled chestnuts and mix them with butter, sugar and chocolate. Shape into balls that you will pass in bitter cocoa. Serve them and you will see that they will be snapped up. If you want you can insert a walnut in the center of each ball. They will be even tastier.

Castagnaccio

One of the typical autumn sweets, prepared especially in Tuscany. Add 500 g of chestnut flour, 1l of milk and 500ml of water. Mix with a whisk to dissolve the lumps. At this point add 3 tablespoons of sugar, 3 tablespoons of extra virgin olive oil, a pinch of salt, soaked raisins and pine nuts. Pour the mixture into an oiled pan, bake at 180 degrees for an hour. Before serving, crumble some rosemary needles and garnish.

Crêpes with pears

These crêpes are made by mixing chestnut flour with 00 flour. Once ready, you will fill them with pears stir-fried with a knob of butter and a sprinkling of cinnamon. If you like them, you can add some crumbled walnuts. Fill the crepes with pears and walnuts and serve them with a sauce prepared by cooking chopped boiled chestnuts combined with fresh cream and a drop of Grand Marnier.

Chestnut soufflé

An easy recipe to prepare and that will make you look great. Take 500 g of chestnuts, boil and peel them. Chop them and add them to 500 ml of hot milk, 2 tablespoons of brown sugar and one of potato starch or flour, if you prefer. Stir to obtain a homogeneous mixture and let it cool. Then add 3 egg yolks and 3 whipped egg whites until stiff. Put the dough in buttered soufflé containers, bake at 180 ° until they are "inflated" and serve very hot.

Flan with chocolate

Perfect to serve at the end of an important dinner, it could be an excellent dessert for the Christmas menu. Start by boiling 100 g of chestnuts: once cooked, add them to 6 egg yolks, 150 g of melted butter, 100 g of dark chocolate and 200 g of sugar. Once everything is blended, add 4 tablespoons of flour and the egg whites beaten until stiff.

Fill the buttered molds 1/4 full and bake at 170 ° for 15 minutes. Turn out and garnish with powdered sugar.

Bavarian chestnuts

You can prepare this dessert using the already peeled and boiled chestnuts that you find in every supermarket, or, if you have time, boil them yourself. Crumble the boiled chestnuts in a non-stick pan, add two tablespoons of sugar and a glass of milk. Cook over low heat until they are completely crumbled. Line a loaf pan with butter, spread this cream on the sides and put it in the fridge. Separately, prepare a Bavarian with 5 egg yolks, sugar, cream and isinglass. When ready, pour it into the container with the chestnuts, let it rest in the fridge for at least three hours and serve with melted chocolate.

Mousse with persimmon

An irresistible recipe, which combines two of the most popular winter fruits. To prepare it, boil the chestnuts, peel them and pass them in a potato masher. Meanwhile, whip the fresh cream, soak the isinglass and beat an egg yolk with some sugar. Add chestnuts, isinglass and whipped cream to the yolk. Place the mousse in the refrigerator. Separately, mash the pulp of a persimmon, add a syrup made with water and sugar and mix until a homogeneous sauce is obtained. Serve the mousses on the persimmon cream.

Chestnut pancakes

A tantalizing snack even for the little ones, these pancakes are excellent on their own and irresistible if spread with hazelnut cream or berry jam. Preparing them is very easy: you have to mix the chestnut flour with baking powder, add some water, honey and form a homogeneous dough. With a ladle spread a small part of it on a non-stick pan greased with a drizzle of extra virgin olive oil. Let the pancake cook until golden. Prepare all the others in this way, until you have finished the dough. Serve the pancakes sprinkled with powdered sugar or filled with creams.

Soft chestnut cake

This cake is perfect for breakfast, soaked in milk. Boil the chestnuts and mash them in a potato masher, leaving aside a dozen that you will use for decoration.

Add half a liter of milk, 250 g of sugar, 4 egg yolks, a sachet of vanillin and a tablespoon of cornstarch to the puree. Stir and pour the mixture into a buttered pan. Bake at 180 degrees for 35 minutes. When the cake is cooked, garnish it with the leftover chestnuts mixed with a syrup of water and sugar.

Our recipes with chestnuts