Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Chestnut purée decorated with whipped cream and grated chocolate
Sweet chestnut purée vermicelli topped with a cloud of whipped cream.

Hungarian chestnut purée with whipped cream

Author: Flavelo
Recipes Cakes and Desserts
Chestnut purée is the Hungarian cousin of the Mont Blanc dessert, a true autumn-winter classic. Its distinctiveness lies in the contrast between the chestnut's natural nutty flavour profile and the creaminess of the whipped cream. Although it seems simple, the secret of good purée is the quality of the chestnut and the consistency of the whipped cream – it shouldn't be buttery, but not runny either.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Potato ricer: Essential for making the characteristic 'worms'.
  • Hand mixer: For whipping the cream.
  • Grater: For chocolate garnish.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Let chestnut paste thaw at room temperature, then put in a bowl and mash with a fork.

Tip: Cold paste is hard to work and may stay lumpy. Room temperature fats and fibres mix more easily.
2 ✓

Mix rum, half the vanilla sugar, and enough milk or liquid cream into the paste to get a mouldable but not sticky consistency.

Tip: Amount of liquid depends on chestnut moisture content. Goal is a playdough-like consistency that passes easily through ricer.
3 ✓

Whip cold cream with remaining sugar until medium stiff peaks form.

Tip: Cream must be ice cold, otherwise the fat inside separates and turns to butter instead of foam. (Emulsion breaking).
4 ✓

Fill potato ricer with mixed chestnut paste and press directly onto plates or into bowls to form a loose mound.

Tip: Do not compress extruded purée with a spoon, as it loses its light texture.
5 ✓

Spoon whipped cream generously on top and grate dark chocolate over it.

Tip: Dark chocolate bitterness counterbalances chestnut and cream sweetness.

Recipe FAQ

Why is the paste too hard?
The chestnut probably dried out, or you added too little liquid (cream/syrup).
Can I use ready-made chestnut paste?
Yes, the recipe is designed for this, but check sugar content. If sweetened, you need less added sugar.

Ingredients

  • 250 g Chestnut paste (plain or lightly sweetened)
  • 200 ml Cold whipping cream (min. 30%)
  • 1 sachet Vanilla sugar
  • 30 g Icing sugar
  • 1 tbsp Rum or rum flavouring
  • 50 g Dark chocolate (min. 60%)
  • 50 ml Milk (to loosen, as needed)