Homemade Chestnut Paste

Homemade Chestnut Paste

Use a pressure cooker to shorten the chestnut cooking time.

Ingredients: easy-to-make amount with convenient measurements

Raw chestnuts
300 g (net weight)
150 ml
50 ml
Raw cane sugar
80 g
1 tablespoon


1. Wash the chestnuts, pour in enough water to cover them and cook them for 8-12 minutes in a pressure cooker.
2. When the pressure has dropped, drain them in a sieve and spoon out the insides.
3. Place all the ingredients except for the rum in a saucepan and mash the chestnuts as they simmer (simmer well until the water has evaporated).
4. When it has cooled down, put the mixture in a food processor, and add the rum for the aroma and blend.
5. Pour it into a sterilized container and it's done.
6. Note: It has a lot of water but it is low in sugar, so it won't keep for very long. Refrigerate the amount you wish to use and freeze the rest.
7. It's nice as a bread filling. (Recipe ID: 1574521)
8. It's also nice used in this recipe. (Recipe ID: 1615351)

Story Behind this Recipe

I received a lot of chestnuts so I came up with ways to use them up. This chestnut cream is simmered in milk, so it has a gentle flavour.