Chestnut cream sauce-You Are Foodie

By Catherine
4

Chestnut cream sauce

Chestnut in autumn is very good. It is big, sweet and noodles. It is nutritious and tastes full. It can be used to make all kinds of dishes and snacks. This time I used it to make cream chestnut jam, which was spread on the cake interlayer and surface. It was very sweet.

Main Ingredients

unsalted butter A moderate amount of
Chinese chestnut A moderate amount of

Auxiliary Ingredients

sugar appropriate amount

Step 1 . Wash fresh chestnuts.

Step 2 . Boil with water.

Step 3 . Quickly cool the water to facilitate skin removal.

Step 4 . Boil the peeled chestnut kernels with water and sugar, turn to low heat, and cook for 10 minutes until the chestnut kernels are fully soaked in a pinch. Remove.

Step 5 . Use a cooking machine to beat the chestnut kernels into chestnuts.

Step 6 . Light cream with an appropriate amount of sugar (according to each individual's taste)

Step 7 . Beat with an electric egg beater to a delicate state

Step 8 . Add the chestnut paste and continue to beat.

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