Comments on: Chestnut Paste

By: Lihua

Lihua — Sat, 10 Dec 2011 19:57:09 +0000

Chestnut is one of my family’s favorite flavors of desserts and foods. I can also incorporate this into Chinese desserts too, like it can be a filling for sweet bun! Thanks Chef!

By: ralph june 14 , 2011 9pm

ralph june 14 , 2011 9pm — Tue, 14 Jun 2011 11:19:49 +0000

i chef, my question is wat would be the perfect chestnut paste .wen i look at this product in jars and tins its nothing like wat i taste in a natural boiled chestnut .
my reason for asking you this is not for a receipe . i am a chestnut grower in the corse of producing chestnut paste ,but i dont want make a similar product thats on the market now .so i am seeking you advice .
cheers Ralph M .

By: Sue

Sue — Sat, 07 May 2011 16:42:26 +0000

I actually ended up using whole chestnuts in a jar, cream, vanilla and sugar in the food processor, and it turned out well. I just was hoping to figure out how to use the dry chestnuts. I’ll try at some point and let you know.

By: Eddy Van Damme

Eddy Van Damme — Sat, 07 May 2011 11:31:30 +0000

Sue, I’m not sure you will be successful using dried chestnuts…Can you not find paste in the store or on the net?

By: Sue

Sue — Thu, 05 May 2011 20:51:49 +0000

I’d love to make my own chestnut past starting with dried chestnuts, but I’m not sure how much liquid to use when reconstituting the dried chestnuts. I know that the dried ones are sweeter than the ones you find in a jar, or fresh ones, so I would also love some guidance as to the proportion of sugar to use.

Can you help? Thanks!

By: Ralph

Ralph — Sat, 20 Nov 2010 21:16:37 +0000

Thanks for the recipe–turned out perfect! A few guides along the way for the talented but amateur cook would have been appreciated. How long does the syrup take to reach temperature? What are the processed chestnuts supposed to look like when they’ve been sufficiently processed? Gravel? Powder? (And it takes a long time to grind all those chestnuts down–a good 10 minutes, with a lot of stirring down in the bowl along the way. That warning would have been useful.)

I know professional cooks are not professional writers, but one would think they’d have read enough cookbooks to know how it’s done. Whatever….thanks again for the only chestnut paste recipe on the Internet!

By: Eddy Van Damme

Eddy Van Damme — Sat, 16 Oct 2010 18:56:17 +0000

Michael,
I do not know….

By: michael

michael — Sat, 16 Oct 2010 14:57:48 +0000

Great recipe Sweets Meister ,
is it wise to boil chestnuts along with bay leaf?
Michael

By: Cool Amedei Chocolate images | Belgian Chocolate Truffles

Cool Amedei Chocolate images | Belgian Chocolate Truffles — Sat, 24 Jul 2010 02:05:49 +0000

[...] Chestnut paste | By Pastry Chef – Author Eddy Van Damme [...]

By: Carol Shavers

Carol Shavers — Thu, 11 Feb 2010 01:15:14 +0000

Hello Chef Eddy,

I just love the Chestnut paste formula and hope you will do a Demo.

Your student Carol