Kuri An (Sweet Chestnut Paste)

Introduce

Chef :

cookpad.japan

Kuri An (Sweet Chestnut Paste)

The rule in our house is to eat the first chestnuts of the season simply by boiling them. I turned the leftover chestnuts into paste. It's so fun to think what I'm going to make with the paste.

Ingredient

300 grams

Cooking instructions

* Step 1

I used regular boiled and peeled chestnuts. The shape doesn't matter, so you can use ones that have been split in half and scooped out with a spoon.

* Step 2

I used about 300 g of peeled chestnuts. The amount of sugar to aim for is about 30% of the chestnuts in weight, and the amount of water is about 20%.

* Step 3

Combine sugar and water in a saucepan and heat to make syrup. When the sugar has melted, turn the heat down, add the chestnuts, and mix while simmering for a little bit.

* Step 4

While there is still moisture left in the pan, add mirin and salt and bring back to a simmer. Turn off the heat.

* Step 5

Puree in a food processor or pass through a strainer and it's done.

* Step 6

If you are passing it through a strainer, it's easier to do so if you don't simmer the chestnuts for too long in Step 4. (If needed, pass it through a strainer first and then simmer the paste a little more.) A superb chestnut paste is done.

* Step 7

To make the Mont Blanc topping: I passed the chestnut paste through a fine meshed sieve again, and added 1 coffee creamer (5 ml) to thin it out. I also added a little vanilla essence.

Note: if there is a photo you can click to enlarge it