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Top 5 dishes made from Sweet Chestnut Paste
1 . Chestnut Paste Mug Cake
Chestnut Paste Mug Cake
I bought a jar of Sweet Chestnut Paste (Chestnut Cream) to make ‘Mont Blanc Cake’, and there was a little bit leftover that I needed to use up. This is the easiest cake that I can make using it. If you have a microwave, this mug cake can be made in 5 minutes.
Ingredient
1 tablespoon
Butter *1 tablespoon is 15ml
1 teaspoon
Rum
4 tablespoons
Sweet Chestnut Paste
4 tablespoons
Self-Raising Flour
Cooking instructions
* Step 1
Place Butter in a mug, microwave for 20-30 seconds OR until Butter melts.
* Step 2
Add Rum, Egg (OR Milk) and Sweet Chestnut Paste, and mix well. Then add Self-Raising Flour and mix until smooth. *Note: Depending on the sweetness of the Chestnut Paste, you might need to add Sugar.
* Step 3
Microwave for 1 to 1 & 1/2 minutes OR until cooked. I recommend to enjoy it with Cream. *Note: Try not to over-cook it as the cake turns very dry. I used 1000W microwave and 1 & 1/2 minutes was a little too long.
* Step 4
*Note: This cake batter overflows my 380ml mug slightly. I recommend to use a larger mug OR place a plate underneath the mug when you cook it.
Note: if there is a photo you can click to enlarge it
2 . Chestnut Scones
Chestnut Scones
I am proud of my ‘Azuki Scones’. I think they are delicious, and they are one of my favourite Scones. However, my husband hates Sweet Azuki Paste. I know many Europeans people don’t enjoy Azuki Beans cooked very sweet like fruit jam. Today I was actually thinking of making Azuki Sones, which my husband won’t enjoy. Then I tried to make the same Scones but with Chestnut Paste. It was a really good idea. These Scones are absolutely delicious. My husband happily ate them, many of them.
Ingredient
1/4 cup
Caster Sugar
1 pinch
Salt
2/3 cup
Milk
1/2 cup
Sweet Chestnut Paste
1-2 teaspoons
Rum *optional
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Coarsely chop up 10 to 12 Cooked Chestnuts, and combine with Sweet Chestnut Paste and Rum.
* Step 3
Place Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
* Step 4
Add Milk and stir until a sticky dough forms. Add Chestnut Paste mixture and gently combine evenly, adding extra Flour as required, and form a soft dough. DO NOT over-Knead the dough.
* Step 5
Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
* Step 6
Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
Note: if there is a photo you can click to enlarge it
3 . Matcha & Chestnut Christmas Cupcakes
Matcha & Chestnut Christmas Cupcakes
I have recently seen Christmas Tree Cupcakes on many websites. The green-colour cream of those cupcakes was most likely coloured with food colouring. My first choice for green colour is Matcha, not food colouring. I altered my ‘Chestnut Cupcakes’ to create my Christmas Cupcakes. Matcha lovers would enjoy them!
Ingredient
125 g
Butter *softened
1/2 cup
Caster Sugar
2
Eggs
1 teaspoon
Vanilla Extract
1/2 cup
Milk
2 tablespoons
Sweet Chestnut Paste
1 teaspoon
Rum
3 teaspoons
Matcha Powder
1/4 cup
Whipped Cream
Cooking instructions
* Step 1
Bake ‘Basic Plain Cupcakes’. My ‘Basic Plain Muffin’ is also good.
* Step 2
To make Matcha Chestnut Cream, mix Sweet Chestnut Paste and Rum in a small bowl, sift in Matcha Powder, and mix well. In a mixing bowl, whisk Cream until soft peaks form, transfer 1/4 cupful to a small bowl for filling, add the Matcha Chestnut mixture to the mixing bowl, mix well, and whisk until firm peaks form.
* Step 3
To make filling, add all other ingredients to the saved whipped Cream and mix to combine.
* Step 4
When the cupcakes are cooled, cut out a cone, fill up the hollow with the filling, and place the cone on top.
* Step 5
Decorate with the Matcha Chestnut Cream. I piped the cream using a multi-hole nozzle, and decorated with Sugar Pearls and Star-shaped Chocolate.
Note: if there is a photo you can click to enlarge it
4 . Chestnut Cupcakes
Chestnut Cupcakes
I bought a bag of peeled roasted Chestnuts at an Asian grocery store. I coarsely chopped the Chestnuts and mixed them into my ‘Basic Plain Cupcakes’. As the flavour of the cupcakes was so good, I decided to decorate the cakes like my ‘Mont Blanc Cake’. A bitter sweet memory instantly came back and I cried. You can read the story at ‘Mont Blanc Cake’ page.
Ingredient
125 g
Butter *softened
1/2 cup
Caster Sugar
1 teaspoon
Rum OR Vanilla Extract
1/2 cup
Milk
1/2 cup
Cream *whipped
1 teaspoon
Rum
4 tablespoons
Sweet Chestnut Paste
Cooking instructions
* Step 1
Preheat oven to 180C. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. Add Rum or Vanilla, gently fold in Flour with a spatula or a large metal spoon, add Milk and chopped Chestnuts as well, and mix until just combined. DO NOT over-mix.
* Step 4
Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool.
* Step 5
To make Chestnut Cream, combine Sweet Chestnut Paste and Rum, then add to the whipped Cream and mix well. Decorate the cooled cupcakes with the Chestnut Cream.
Note: if there is a photo you can click to enlarge it
5 . Mont Blanc Cake
Mont Blanc Cake
I once suffered from depression. When we were living in Japan for a short period of time, my condition deteriorated and I was just staying home being sad. My daughter was only 6 years old then, and she knew I was not well.
Ingredient
1 tablespoon
Caster Sugar
1/2 cup
Milk
2 tablespoons
Oil *I used Sunflower Oil
1/2 teaspoon
Vanilla
1 cup
Self-Raising Flour
4 tablespoons
Sweet Chestnut Paste
1-2 teaspoons
Rum *for topping, read ‘Step 4’
200 g
Chest Nuts *roasted & peeled (canned whole chestnuts), coarsely chopped, save some for decoration
1-2 teaspoons
Rum *for filling, read ‘Step 5’
Cooking instructions
* Step 1
Bake a sponge cake. You can use your favourite sponge cake recipe. This recipe is super easy and no whipping is required. The cake always ends up domed shape which is good for the ‘Mont Blanc’.
* Step 2
Preheat oven to 170℃. Line the base and sides of 18cm springform cake tin with baking paper.
* Step 3
Mix Eggs, Sugar, Milk, Oil, Vanilla and Self-Raising Flour until smooth, pour into the tin and bake for 30 minutes or until golden. Allow to cool completely.
* Step 4
For Topping: Place Chestnut Paste in a bowl, add Rum and mix to loosen, then add half of the whipped Cream and mix well. This Chestnut Paste Cream goes into a piping bag attached with a small round tip OR multi opening tip.
* Step 5
For Filling: Add Sugar, Rum and coarsely chopped Chest Nuts to the rest of the whipped Cream and mix to combine.
* Step 6
Slice the cake in half and spread the Cream combined with chopped Chestnuts, then sandwich with cake top.
* Step 7
Pipe out the Chestnut Paste Cream on top of the cake and decorate with saved Chestnuts. Dust with Powdered Sugar to make the cake look like snow-capped Mont Blanc.
Note: if there is a photo you can click to enlarge it
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