At a glance
You're creating a smooth, luscious chestnut filling by scoring and boiling chestnuts, then blending them with milk and sugar. The trickiest part is cracking open the hot chestnuts after boiling, but wrapping them in a tea towel makes this much easier. This versatile filling takes about 20 minutes total and works beautifully in pies and cakes.
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Score the shells
Chestnuts must always be cooked before eating – never eat them raw. Before doing anything else, score the shell in the shape of a cross, with a cut about 3 cm long. Cut through the full thickness of the shell, and you can go slightly into the flesh of the chestnut as well.
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Boil in water
Boil the chestnuts in boiling water for about 8–10 minutes. Drain off the water, wrap the chestnuts in a tea towel and press down on them to crack the shells.
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Blend
Blend the cooked chestnuts with milk, sweetening with sugar to taste. This smooth mixture can be made thicker or thinner, depending on what you plan to use it for.
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