Before you can process the chestnuts, you have to peel and cook the fruit of the sweet chestnut. Alternatively, you can buy ready-peeled, pre-cooked chestnuts vacuum-packed or canned.
To peel, you must prepare the chestnuts in the oven or in boiling water. First check whether the chestnut skin is smooth and free of wormholes, and the chestnuts should not feel too soft. Use a small, sharp knife to cut a cross into the round side of the chestnut skin. Otherwise the chestnuts may “explode” when heated.
If you want to prepare the chestnuts in the oven, spread them out on a baking tray and let them roast at around 200 degrees Celsius until the skin bursts open and turns darker. This takes about 20 to 25 minutes. Alternatively, place the scored chestnuts in a pot of boiling salted water for 20 minutes. If the skin has split open where you cut it, you can remove the chestnut skin. Also, be sure to remove the inner layer of skin as well, as it tastes bitter. Be careful, the chestnuts are very hot.
Chestnuts can be eaten straight after cooking and peeling, but they can also be used in other dishes. They taste good, for example, as an accompaniment to poultry, beef, pork, or game, also pureed in our chestnut soup or in desserts – take a look at our chestnut recipes for inspiration! For example, you can get an excellent dessert with our chestnut cream recipe.