At a glance
This chestnut filling brings autumn's best flavor to your baked goods in under 20 minutes. You'll score and boil the chestnuts to soften them, then blend them into a smooth, creamy filling that you can adjust to your preferred thickness – the trickiest part is getting the shells off cleanly after boiling, but wrapping them in a tea towel makes the job much easier.
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Score the shells
Chestnuts always need to be cooked before eating – never eat them raw. Before doing anything else, score the shell in a cross shape, with cuts about 3 cm long. Cut through the entire thickness of the shell, and you can even go slightly into the flesh of the chestnut.
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Boil in water
Boil in boiling water for about 8–10 minutes. Drain off the water, then 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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