Since Sunday there is a continuous rain. Yes, that’s also part of Autumn… Sunny spell is forecast at the end of the week. Only a couple of days left !
Last Sunday, while it was pouring outside, I prepared my chestnut cream: boiling, peeling, simmering, mashing, mixing… It’s a tedious work (specially to peel the chestnuts) but the cream worth the effort.
As soon as I tasted the cream, I knew I have to make something out of it. Yes, it’s not reasonable to eat 360 grams of chestnut cream with a spoon. And I know that I am able to do it !… How embarrassing would it be to tell to Paprika there’s no more crème de marrons because his greedy wife ate it all in one day ?!!
So I made a little bit of investigation, in search of inspiration. In Hungary, it’s served in a cup with whipped cream. In France, it’s baked in a moist cake called L’ardéchois.
Finally, I ended up making something else…
These turnovers filled with chestnut cream and chocolate chips are a blend: French, because they are an adaptation from the classic chausson aux pommes [apple turnover] ; A bit Kiwi, because I added local kūmara [sweet potato] to the dough; And Hungarian too, because their krumpli pogácsa* brought the idea to add this starch to the dough and I made the chestnut cream from my Hungarian recipe book.
The addition of kūmara brings moisture, taste and colour to the dough. A twist, but not compulsory.
To enjoy with a cup of tea on a rainy day…
*Please note, krumpli pogácsa is with potato but it’s not a laminated dough.
Printable Recipe: Chestnut Cream Turnover
It took me years to appreciate seasons and I still can’t say that I like winter…
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