Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's marone chestnut and chocolate puree. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

I either bought the chestnut puree at the supermarket or gourmet deli. They set perfectly and tasted beautiful! I like the idea of using the leftover I searched everywhere but could not find Chestnut Puree anywhere!

Sig's Marone Chestnut and Chocolate Puree is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Sig's Marone Chestnut and Chocolate Puree is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have sig's marone chestnut and chocolate puree using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sig's Marone Chestnut and Chocolate Puree:

1. Get puree
2. Prepare 200 grams marones or other edible chestnuts
3. Take 175 ml fresh milk
4. Take 3 teaspoon brown rum
5. Make ready 1 vanilla bean
6. Get 1 tbsp brown sugar
7. Prepare 150 ml whipping or single cream
8. Get 50 grams best cooking milk chocolate
9. Make ready honey, rum and juice drizzle sauce
10. Get 4 tbsp runny honey of choice
11. Take 1 tbsp brown rum
12. Take 4 tbsp tropical fruit juice

This is a rich puree that is versatile and very easy to use. It can be used in everything from stuffings, soups and sauces to baking and desserts. A wide variety of chestnuts puree options are available to you, such as normal. Chestnut puree with cream and chocolate sauce Sweet chestnut cups filled with soft curd cheese, chestnut puree and ground almonds, topped with chocolate frosting and chopped nu Chestnut puree with whipped.

Instructions to make Sig's Marone Chestnut and Chocolate Puree:

1. If you use canned or vacuum packed chestnuts you can just heat them up very gently for ten minutes them with the milk . If you use fresh chestnuts you need to remove them from their green and bristle like casing. Then you need to remove the hard dark brown outer skin. Once you have done this make a slight cross cut into the bottom and then boil them in a little water for ten minutes. It makes it easier to peel away the slightly velvet like skin and it helps to puree the chestnuts easier .After that they are ready to use the same same as canned or vacuum packed ready to eat chestnuts .
2. To the milk and chestnut add the rum the sugar, heat through very gently for about ten minutes.
3. Run a knife through the vanilla bean and scrape the seeds into the puree, take of the heat . Now puree thisnuntil very smooth . Add your chocolate and let it melt into the puree , combine well. Do not allow to boil .
4. Set aside and let this cool completely .
5. Whip your cream and fold it carefully under the puree. Chill at least for 10 to 15 minutes , but can be chilled for a few hours if using heavy or double cream.. You should get a similar consistency to a mousse but with less air bubbles . I had some double cream left over so I used that .The whipping or lighter cream would work too for for a quick result on the day.
6. Mix the honey juice and rum and soak some fruit that is cut or sliced in the liquid for the ten minutes chilling time of the puree. Use this to garnish and pour a little over the puree and serve straight away. Hope you enjoy.

Fire-roasted chestnuts have a wonderful woody aroma and nutty flavor. Candied chestnuts are their luxurious French-born cousins, served on special occasions as an indulgent treat. Famously made at the Berthillon Glacier in Paris, they usually sell out this dreamy concoction within hours. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light.

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