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Top 5 dishes made from Sweetened Chestnut Paste
1 . Chestnut Mousse Cake
Chestnut Mousse Cake
I am a big fan of Chestnut desserts. ‘Mont Blanc Cake’ is very special to me, and ‘Chestnut Bavarois’ is one of my favourite desserts. Today I altered my ‘Chestnut Bavarois’ recipe and made this ‘Chestnut Mousse Cake’. I wanted to decorate it with Marron Glacé, but it was too hard to find. So, I made ‘Mock Marron Glacé’. I used Roasted & Peeled Chestnuts because I knew preparing Chestnuts would be too hard for my aching hands. The cake was delicious.
Ingredient
1
Egg
3 tablespoons
Caster Sugar
1 teaspoon
Oil *I used Sunflower Oil
4 tablespoons
Plain Flour OR Self-Raising Flour
2 teaspoons
Gelatine Powder *mixed with 2 tablespoons Water
1/2 cup
Milk
1 cup
Sweetened Chestnut Paste
1 tablespoon
Rum
1
Egg Yolk
Cooking instructions
* Step 1
*Note: Bake sponge first. As sponge tends to shrink after baked, use slightly larger tin (20-21cm) and cut the thin sponge into the size that fits 18cm tin. OR you can make a large thin pancake instead, using your pancake recipe. Alternatively, you can bake the sponge using 18cm tin without lining or greasing the sides, so that sponge will stick to the sides and it won’t shrink.
* Step 2
Beat Egg and Sugar until thick and pale. Add Oil and Flour and mix well. Pour the mixture into the prepared tin and bake in the preheated oven at 200℃ for 10 minutes. Then cool.
* Step 3
Remove the baking paper, cut to the right size to fit 18cm springform tin if baked in a larger tin OR frying pan, then place it in 18cm tin.
* Step 4
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 5
Heat Milk in a small saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine and mix well until Gelatine dissolves.
* Step 6
Gradually add the hot Milk mixture to Egg Yolk, whisking well, then add Sweetened Chestnut Paste and Rum, and whisk well until smooth. *Note: Add extra Sugar if required.
* Step 7
Beat Egg Whites until firm peaks form. Then Beat Cream as well.
* Step 8
When the Chestnut mixture is cool and started thickening, add whipped Cream first, and mix to combine well. Then gently add Egg White and combine.
* Step 9
Pour the mixture over the sponge, and leave it in the fridge for a few hours OR until set. Gently run a sharp knife around the inside edge of the tin, then transfer to a serving plate.
* Step 10
Today I decorated the cake with Whipped Cream and ‘Mock Marron Glacé’.
Note: if there is a photo you can click to enlarge it
2 . Chestnut Paste Cookies
Chestnut Paste Cookies
There is a cake called ‘Mont Blanc Cake’ in Japan. This cake means a lot to me because I have a very special memory about it. Every time when I think about it, I become emotional. When I want to make ‘Mont Blanc Cake’, I purchase a jar of Sweetened Chestnut Paste, and always end up having some leftover for a long time. This is a recipe to use up the leftover Sweetened Chestnut Paste.
Ingredient
125 g
Butter *softened
1/4 cup
Caster Sugar
1 pinch
Salt
1/2 cup
Sweetened Chestnut Paste
1 tablespoon
Rum
1/2 cup
Almond Meal
Cooking instructions
* Step 1
Beat softened Butter, Sugar and Salt until smooth and well combined. Add Egg Yolk, Sweetened Chestnut Paste and Rum, and mix well until creamy. Add Self-Rising Flour and Almond Meal, and mix well.
* Step 2
Roll the dough into 24 balls, about 3cm size, and flatten each ball slightly into a 1cm thick disc. Place on the tray(s) lined with baking paper.
* Step 3
Bake in the preheated oven at 180℃ for 15 to 20 minutes OR until nicely browned. Cool on a wire rack.
* Step 4
*Note: You might be interested in why ‘Mont Blanc Cake’ is so special to me.
Note: if there is a photo you can click to enlarge it
3 . Chestnut & Rum Raisin Semifreddo
Chestnut & Rum Raisin Semifreddo
I made this ‘Semifreddo’ (Frozen Mousse) in the same method as the filling of my 'Super Easy Tiramisu’. Preparing ingredients in 3 mixing bowls in this particular order, you don’t need to clean the electric mixer or whisk until you finish the whole process.
Ingredient
2 tablespoons
Caster Sugar
200 ml
Thickened Cream
1 tablespoon
Rum
1/2 cup
Sweetened Chestnut Paste
1/4 cup
Rum Steeped Sultana Raisins
Cooking instructions
* Step 1
Lightly oil a loaf tin and line with plastic food wrap. *Note: If the film of food wrap is thin, I recommend to place a long piece of baking paper first, under the film, so that it would be easier to take Semifreddo out.
* Step 2
To make Chestnut Mousse, prepare three mixing bowls.
* Step 3
Bowl 1: Using the electric mixer or whisk, beat Egg Whites until stiff peaks form. Gradually add Caster Sugar, and beat until combined well.
* Step 4
Bowl 2: Using the same electric mixer, whip Cream. Do not worry some Egg White gets in the Cream as you will mix everything together later.
* Step 5
Bowl 3: Place Egg Yolks in the bowl. Add Caster Sugar and beat using the same electric mixer until pale and thick. If it's difficult, add Rum as well, then beat. Add Sweetened Chestnut Paste and Rum (if you haven't added it yet), and mix well. Add Rum Steeped Sultana Raisins. You may wish to add chopped Marrons Glacés as well.
* Step 6
Fold the whipped Cream into the Egg Yolk mixture, then gently fold in Egg Whites. Pour it into the prepared tin, smooth the surface, cover with food wrap and leave it in the freezer for several hours until firm.
* Step 7
Before you serve, I recommend to chill the serving plate in the fridge. To serve, unwrap and turn onto the chilled serving plate, and remove the plastic film. This Semifreddo should be soft enough to cut into serving pieces.
Note: if there is a photo you can click to enlarge it
4 . Chestnut Ice Cream
Chestnut Ice Cream
I occasionally purchase Sweetened Chestnut Paste. The purpose is to make ‘Mont Blanc Cake’, which has a very special meaning to me. Today I found some leftover Chestnut Paste that needed to be used as the best before date was near. I mixed it with my ‘Easiest Vanilla Ice Cream’ mixture to make this Ice Cream, but I replaced Vanilla with Rum. For Chestnut desserts, I got to use Rum.
Ingredient
2 tablespoons
Caster Sugar
1/2 cup
Milk
1/2 cup
Thickened Cream
4 tablespoons
Sweetened Chestnut Paste
1 tablespoon
Rum *OR 1/2 teaspoon Vanilla Extract
Cooking instructions
* Step 1
Place Egg Yolks and Sugar in a mixing bowl and whisk until pale and creamy.
* Step 2
Heat Milk in a small saucepan and bring to the boil. Add the hot Milk to the Egg mixture in the bowl, whisking constantly. The heat of the Milk cooks the Egg Yolks. *Note: You can return the mixture into the saucepan and heat up to cook properly. Cool the mixture completely.
* Step 3
In a separate bowl, beat Cream until soft peaks form. Add Sweetened Chestnut Paste and Rum (OR Vanilla), and whisk well. Add the cooled (OR chilled) custard mixture and mix well.
* Step 4
Pour the mixture into a container and place in the freezer for 2-3 hours or until ready.
* Step 5
*Note: The real ice cream becomes hard when completely frozen. To soften it, transfer the ice cream from the freezer to the fridge 20-30 minutes before serving. Or let it stand at room temperature for 10-15 minutes.
* Step 6
*Try my 'Mont Blanc Cake' recipe
Note: if there is a photo you can click to enlarge it
5 . Chestnut Cream Dorayaki
Chestnut Cream Dorayaki
‘Dorayaki’ is a Japanese sweet of two small pancake-like sponge wrapped a filling of Sweet Azuki (Red Bean) Paste. These days there are many variations. On the other day I saw Chestnut Cream Dorayaki that was available from a convenience store chain in Japan. I love Chestnut Cream as you can find how much I love it in the story of ‘Mont Blanc Cake’. https://cookpad.com/uk/recipes/3588395-mont-blanc-cake
Ingredient
1 cup
Self-Raising Flour
4-6 tablespoons
Sweetened Chestnut Paste
2
Eggs
1/2 cup
Water
1/2 cup
Thickened Cream *firmly whipped
1-2 teaspoons
Rum
Cooking instructions
* Step 1
This pancake batter would be easy to burn quickly. Please cook on low heat and try to make one side brown. The other side doesn’t require to be browned.
* Step 2
Make thin 10cm pancakes with least possible Oil. Non-stick pan is recommended as you need no Oil.
* Step 3
Add Sweetened Chestnut Paste and Rum to firmly whipped Cream and mix well. In a separate small bowl, combine Sweetened Chestnut Paste and chopped Roasted Chestnuts.
* Step 4
Sandwich 1-2 tablespoons of Chestnut mixture and 2-3 tablespoons Cream mixture with two pancakes.
Note: if there is a photo you can click to enlarge it
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