Boil the chestnuts. Refer to Recipe ID: 647486 and boil in plenty of boiling water for 30 minutes.
When they are cooled, cut in half, and scoop out the insides. Weigh the insides (net weight).
Add the chestnuts from Step 2, ● milk, and scrapped vanilla beans into a pot, then turn on the heat.
When it starts to boil, turn down the heat to low. Simmer for about 15-20 minutes while stirring with a wood spatula until the liquid has mostly evaporated.
Add the ▲heavy cream and sugar, and simmer for another 5 -10 minutes. Turn off the heat, and cool. Then whirl in a food processor to make a paste.
Once it becomes a smooth consistency, it's done. If it's too watery, return to the pot, and simmer while stirring to evaporate the liquid.
You can divide the paste into small portions, wrap with plastic wraps, and freeze them for later use.
I added heavy cream and made a Mont Blanc Swiss Roll (Recipe ID: 691517).
You can substitute the sweet potato paste with the chestnut paste in Sweet Potato Paste Bread (Recipe ID: 903197).
Story Behind this Recipe
This is an easy paste that uses boiled chestnuts.
I cut down on the sugar, but feel free to add more if you prefer. You can substitute heavy cream with milk! It'll result in a light chestnut paste. If you don't have a food processor, strain the mixture, or mix in a blender with some liquid to make it smooth.