Winter has a special talent for making us crave something dense, soft and sweet, but not overly so. And that’s where the Alpine chestnut cream, which is a symbol of the winter months in South Tyrol, hits the mark. It smells like caramel, forest chestnuts and honest home cooking.
In winter, one instinctively reaches for flavors that warm, soothe and have something to do with the mountains. And it was there, in the South Tyrolean valleys among the chestnut groves, that a recipe was created that tastes festive. Alpine chestnut cream is something between a delicate dessert and which you can have in the morning with toasted bread, in the afternoon with coffee or just by the spoonful in the evening. It has a wonderful nutty aroma, a slightly caramel taste and that typical winter softness that reminds of the Christmas markets in Bolzano.
Check out the video Tasty with the recipe for the tastiest chestnut dessert on YouTube:
Where did this goodness come from?
South Tyrol is known for being able to combine alpine and in one recipe. Chestnuts are one of the traditional ingredients there and are used in the kitchen from autumn until the end of winter. Locals use them to make sweet purees, desserts and creams, which are served at holidays or celebrations. The chestnut cream in question is one of those recipes that you can make at home without complicated ingredients, and yet it tastes like a mountain cottage.
“Slowly sauteing chestnuts in butter and lightly flavoring them with cream and vanilla creates a paste that melts on the tongue and tastes like a great autumn dessert,” says chef David Šlapák.
Alpine chestnut cream recipe from South Tyrol
Raw materials:
- 500 g of boiled edible chestnuts
- 150 ml whole milk
- 200 ml of whipping cream
- 80-100 g cane sugar
- 1 tablespoon of butter
- 1 teaspoon vanilla paste or seeds from ½ vanilla pod
- a pinch of salt
Procedure:
Heat the butter in a saucepan and add the chopped chestnuts. Fry them for a while so that they become fragrant and get a soft caramel touch. Then sprinkle in the sugar and let it dissolve. Add the milk, cream, vanilla and a pinch of salt, mix and let it bubble gently for about 10-12 minutes, until the chestnuts are completely soft.
Remove the mixture from the heat and blend into a smooth cream. If you really want a velvety consistency, you can still strain it through a fine sieve. Allow the finished cream to cool and store in a clean glass. It will last about a week in the fridge, if you don’t eat it before then.
How to use the cream
Chestnut cream is incredibly versatile. Spread it on buttered toast, mix it with Greek yogurt, spoon it into porridge, use it as a pancake filling or garnish a dessert. And if you heat it up a little, you get a slightly runny sauce ideal for vanilla ice cream or baked pears.
Why it is worth making it at home
Purchased chestnut pastes are often oversweetened or flavored. The home version is different. Clean, creamy, made from real chestnuts and with just the sweetness you like. In addition, it will scent the kitchen in such a way that you will feel like you are at a mountain cottage, where snow is slowly falling outside the window.
Alpine chestnut cream is exactly the recipe you need in winter. It is not complex, has a delicate taste with a touch of caramel and works as a sweet little ritual that will make even an ordinary morning more pleasant. And if you also serve it in a glass as a dessert, it will look like a luxurious specialty from South Tyrol.
