Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnuts
Cinnamon butter
How it's done
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Chestnuts
Using the tip of a knife, make a long slit across the rounded side of each chestnut, then cook in boiling water for approx. 10 mins. Drain the chestnuts, place them while still wet on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 220 °C, turning the chestnuts from time to time. Remove, allow to cool slightly.
Cinnamon butter
Using the whisk on a mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Add the milk and all the other ingredients, continue to mix for approx. 2 mins. Peel the chestnuts while still hot and serve with the cinnamon butter.
| Note: | Remove any freshly bought chestnuts that float on the surface of the water: they have worms in them. |
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