Recipe: sweet chestnut spread

Judith - Receptionnist

The campsite's chestnut tree by the swimming area gave me this superbe idea: share a chestnut spread recipe with our blog readers! How do you like that? Of course you will need sweet chestnuts for this recipe.

• Make a nutch in each of the chestnuts and cook in boiling water for 15 minutes
• peel the first skin, then boil them again for another 20 minutes
• dry the chestnuts and keep the water they've boiled in
• peel the second skin
• put the water in a saucepan, add sugar and vanilla pod
• cook to boiling point and then keep on a low heat
• remove the vanilla pod
• add the peeled chestnut and mix
• cook on a very low heat for 30 minutes while stirring from time to time
• the spread will slowly thicken
• pour in sterilized recipients, close and wait for the crème to cool down

My source of inspiration was this recipe card:

You want to go straight to the tasting? Buy your Aveyron crème de châtaigne on line.

While you take care of the autumn taste, I offer you the visual aspect: the beginning autumn colours of the Caussanel campsite. ENJOY!