FreeRangeClub.com

29 Nov, 2013

Peerless Chestnut Purée

Posted by: lrobinson In: Desserts and Snacks|Recipés

By Dina Eliash Robinson

Chestnut pureeThe epitome of romantic, sensual, Old World are as descriptive of Budapest as of the famous Gerbeaud Café which has been the focus of glamour for 155 years in the heart of that picturesque Hungarian capital. During that time, famous names that have been inscribed in this elegant establishment’s gilded guestbook, included the Austro-Hungarian Empire’s Empress Elizabeth, Princess Diana, Queen Beatrix of the Netherlands, Queen Elizabeth II, former Czech president Vacláv Hável, Madonna, Ralph Fiennes, Melanie Griffith, Antonio Banderas  Brad Pitt and many more.

While its 17th century ornate but never ostentatious style and social cachet did draw the carriage trade, Gerbeaud Café’s main attraction has always been gustatory—namely, its superb confectionery creations. These ranged from the classic Dobos Torte and Esterházy cake to the Royal Orange Caramel and Chocolate delight.

Chestnut Puree (2)But sorry, as far as I’m concerned, you could have them all—including Gerbeaud’s own invention, the super-charged hot chocolate with an Everest of whipped cream—in exchange for my favorite and Gerbeaud  masterpiece, the Austro-Hungarian Chestnut Purée. Thankfully, with towering whipped cream included. Here is the recipe (translated from Hungarian & kg & liter measurements), directly from Gerbeaud Café’s own master confectioners:

Ingredients

– 2 and a half (and a bit more) of peeled fresh or frozen chestnuts

– 4 and 1/3rd cups of milk

– Two-thirds of a cup of powdered sugar

– 1/8th of a teaspoon of salt (or less)

– One vanilla stick

– Fine brown rum to taste and to help consistency

– Whipped cream for topping

Preparation

– If chestnuts are raw, peel and cook with vanilla stick until chestnuts are soft

– Heat milk, but don’t let it boil

– Purée cooked chestnuts (preferably with industrial strength machine to assure smoothness and avoid pieces or lumps)

– Let cool completely

– Mix powdered sugar with salt and warm milk and add slowly to puréed chestnut

– Knead together and while kneading, add rum to taste and to achieve a consistency that is firm but pliable enough to squeeze through a forming bag when serving.

– Whip only enough cream for portions being served

– Remaining chestnut mass can be  divided into portions, each individually wrapped in parchment paper and frozen for as long as 6 months

– Frozen portions should be defrosted in the refrigerator as many and when needed.

– Whip cream for portions being served.

Should you want to visit or know more about this European gem, look up Gerbeaud Gasztronomia, 1051 Budapest, Vörösmarty tér 7-8, P.O.Box 1364 Bp. Pf. 211

Tel: (+36-1) 429-9016; Fax: (+36 1) 429-9009, www.gerbeaud.hu <http://www.gerbeaud.hu/>

 

 

 

 

 

 

 

 

 

 

 

 

 

5 Responses to "Peerless Chestnut Purée"

1 | lrobinson

November 30th, 2013 at 5:00 pm

Avatar

What a wonderfully sumptuous recipe, Dina. Is there a special place you buy your chestnuts? I never seem to be able to find good ones. Hope all is well, and it looks like it is, judging from the activity on your blog. Tony and I are off on another press trip on Wednesday, but should slow down by January. Yosemite was simply magical. Keep posting…..xxoo Giovanna

2 | barbour-halsduk.insw.org

December 9th, 2013 at 9:59 pm

Avatar

There is certainly a lot to know about this issue.
I like all the points you’ve made.

3 | Licensed Genereal contractors Thousand Oaks

July 9th, 2014 at 6:03 pm

Avatar

Hi there to all, it’s in fact a nice for me
to pay a quick visit this web site, it contains important Information.

4 | servicios streaming musical

July 12th, 2014 at 11:50 am

Avatar

Hiya! I know this is kinda off topic however I’d figured I’d ask.
Would you be interested in trading links or maybe guest
writing a blog article or vice-versa? My website covers a lot of the same subjects
as yours and I believe we could greatly benefit from each other.
If you’re interested feel free to shoot me an e-mail.
I look forward to hearing from you! Fantastic blog by the way!

5 | Addition Thousand Oaks

September 11th, 2014 at 4:54 am

Avatar

I am in fact grateful to the holder of this website who has shared this great article at
here.

Comment Form

Catharine’s Book

Jolene loves junk food. She loves it so much she wears red licorice in her hair—and pink taffy underwear! The Munch Bunch calls her "The Junk Food Queen." Then, one night in her dreams, she meets a bunch of cool characters who take her on an incredible, edible journey into a world of juicy fruits, super salads and yummy smoothies.
Book acclaimed by The Diabetes Research Institute Foundation - which uses it in its fundraising drives.

Archives

Sign up for our Email Newsletter

Subscribe to the FreeRangeClub to receive regular updates of our articles on the pleasures and benefits of eating for health and how to navigate our increasingly unsafe food supply!

We want to hear from you!

Your corrections, critiques, contributions of recipes and other information are welcomed and appreciated. Email Free Range Club!

Video Section

Chef Jamie Oliver FIGHTING FOR FOOD EDUCATION FOR EVERY CHILD

Food Revolution Day is a global campaign to put compulsory practical food education on the school curriculum. Jamie passionately believes that by educating children about food in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives, for themselves and their future families.

SIGN JAMIE'S PETITION

SEE CELEBRITY VIDEO BELOW

Mother’s Day Cooking Class By the Kitchen Shrink

Seeds at San Diego City College Wins Awards For It’s Urban Agriculture

Healthy Cookin with the Kitchen Shrink – Veggie Fried Rice

KIDS KORNERCOPIA VIDEOS

Catharine Kaufman, the Kitchen Shrink, appears in a series of five videos. In the first video she is seen interviewing Dr. Lisa Loegering, MD, a pediatrician, concerning children's eating habits. The other four videos take place in Catharine's kitchen, as she instructs her two daughters, and two of their friends, in the preparation of various dishes.

Children’s Eating Habits-Interview w/Pediatrician

Catharine and her Pizza Chefs

Making Baked Stuffed Apple

Fruit Sparklers and Feast

Make Your Own Salad