Chestnut Filling
- 1½ cups (360 grams) water
- 1¼ cups (250 grams) plus ⅓ cup (67 grams) granulated sugar, divided
- ¾ cup plus 2 tablespoons (228 grams) roasted and peeled chestnuts
- 1⅓ cups (320 grams) heavy whipping cream
- 1¼ teaspoons (5 grams) unflavored gelatin
- 3 large eggs (150 grams)
- 5 large egg yolks (93 grams)
- 2 tablespoons (28 grams) unsalted butter
- In a large saucepan, bring 1½ cups (360 grams) water, 1¼ cups (250 grams) sugar, and chestnuts to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Strain chestnut mixture into a large bowl, reserving ⅓ cup (113 grams) chestnut syrup. Let cool completely.
- Transfer candied chestnut mixture to the work bowl of food processor; process until finely chopped. Set aside.
- In a medium saucepan, bring cream and reserved ⅓ cup (113 grams) chestnut syrup to a boil over medium heat. Whisk in gelatin.
- In a medium bowl, whisk together eggs, egg yolks, and remaining ⅓ cup (67 grams) sugar. Slowly pour hot cream mixture into egg mixture. Return cream mixture to saucepan, and cook, whisking constantly, until mixture registers 180°F (82°C) on a candy thermometer. Remove from heat, and stir in butter. Strain into a medium bowl. Stir ¾ cup candied chestnut purée into cream mixture. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/chestnut-hazelnut-caramel-pie/
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