3 chestnut desserts

Chestnut is the mythical ingredient of the house Angelina. Coming directly from Ardèche, it is worked in the purest artisanal tradition to make cream and confectionery. Chestnut cream can be used as a base for many festive desserts that can be easily made at home!

Christmas Chestnut Ice Cream

For 6 persons
Preparation : 40 mn
Cooking: none
Rest : 5h

Ingredients:

• 500g chestnut cream Angelina
• 75g of glazed chestnuts Angelina
• 400g unsweetened condensed milk
• 2 packets of vanilla sugar

Preparation:

• Whisk the very cold condensed milk with an electric mixer to obtain a whipped cream.
• Using a spatula, gently add the chestnut cream, vanilla sugar and generous sprinkles of glazed chestnuts.
• Pour into a mould and place in the freezer for at least 5 hours.

Tip: accompany this ice cream with the salted butter caramel cream Angelina !

Homemade Candied Chestnuts

For 5 people
Preparation : 40 mn
Cooking time: 1h
Rest : 4 days

Ingredients:

• 300g peeled chestnuts (raw, frozen or dry-cooked)
• 500g cane sugar
• 1 cork of amber rum
• 1 vanilla bean from Madagascar
• ½ L of mineral water

Preparation:

• Boil the chestnuts a first time for 3 minutes and then remove the skins.
• In cold water, bring the chestnuts to the boil and cook for 10 minutes. The chestnuts should not be overcooked. Refresh in cold water.
• Over medium heat, heat the water and sugar with the split vanilla bean and rum. Leave to thicken for 3 minutes to form a syrup.
• Stir in the chestnuts and leave to simmer for 1 minute. Extinguish the fire and leave to rest for 24 hours. The next day, drain the chestnuts and reserve the syrup.
• Boil the syrup. Pour in the chestnuts and leave to simmer for 2 minutes. Repeat the operation the next day and the day after. On the 4th day, leave the chestnuts to cool on a rack for a few hours. Mix the remaining syrup with icing sugar. Soak the chestnuts in it and let them dry again for a few hours on the rack.

Tip: Candied chestnuts can be kept for 1 week in an airtight box!

Chestnut cream shortbread cookies

For 6 persons
Preparation : 15mn
Cooking time : 10mn
Rest: none

Ingredients:

• 250g of flour
• 1 egg
• 100g chestnut cream Angelina
• 30g almond powder
• 125g soft butter
• 50g brown sugar + a little icing sugar
• 1 vanilla bean from Madagascar
• 1 teaspoon rum

Preparation:

• In a bowl, mix the soft butter with the brown sugar. Add the egg, chestnut cream, rum and vanilla bean scraped while whisking.
• Add the flour and almond powder. Form a ball and leave in the fridge for 15 minutes.
• Flour the worktop. Roll out the dough and cut your biscuits into the desired shape.
• Bake for 8 to 10 minutes at 180°. Decorate with homemade icing or icing sugar!

Find all the chestnut creams Angelina and marrons glacés on the site!