Gesztenyepüré (Hungarian Chestnut Purée) 🌰🍨
Gesztenyepüré is a classic Hungarian dessert, loved for its rich, nutty flavor and light, creamy texture. It’s made with sweetened chestnut puree, topped with whipped cream, and often enjoyed with a drizzle of rum or chocolate sauce. 🍫✨
This simple yet elegant dessert is a favorite in Hungary, especially during autumn and winter, when chestnuts are in season. Let’s make this delicious treat at home! 😍🔥
🛒 Ingredients (Serves 4)
For the Chestnut Purée:
✅ 1 lb (450g) chestnuts (or pre-cooked chestnut puree) 🌰
✅ ½ cup (100g) granulated sugar 🍚
✅ ½ cup (120ml) milk 🥛
✅ 1 tbsp unsalted butter 🧈
✅ 1 tsp vanilla extract 🌼
✅ 1 tbsp dark rum (optional, but authentic!) 🍷
✅ Pinch of salt 🧂
For the Topping:
✅ 1 cup (240ml) heavy whipping cream 🥛
✅ 1 tbsp powdered sugar 🍚
✅ Dark chocolate shavings or cocoa powder (for garnish) 🍫
👩🍳 Directions
1️⃣ Prepare the Chestnuts
🔥 If using raw chestnuts:
- Score the chestnuts (make an “X” on each shell with a sharp knife).
- Boil or roast them:
- Boil: Place chestnuts in a pot of boiling water for 15 minutes.
- Roast: Bake at 375°F (190°C) for 20 minutes.
- Peel while warm (the shell should come off easily).
🌰 If using pre-cooked chestnut puree, skip to Step 2.