3 cups French chestnuts (in shell; approximately 450 g shelled nut meat)
1 Powdered (confectioners') sugar, to taste
1 Hot whole milk, as needed to moisten
1 Vanilla extract, to taste
1 Kirsch or Maraschino liqueur, to taste (optional, in place of vanilla)
Instructions
1. Shell the chestnuts: Using a sharp knife, score an X through the flat side of each chestnut shell. Place in boiling water for 3-5 minutes, then remove shells and inner papery skins while still warm. You should have approximately 3 cups (450 g) of peeled nut meat.
2. Cook the chestnuts: Place peeled chestnuts in a heavy saucepan and add just enough cold water to barely cover (approximately 1 cup / 240 ml). Bring to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for 25-35 minutes, until the chestnuts are completely tender and pierce easily with a fork and the water has fully evaporated. Watch carefully in the final minutes to prevent scorching; the goal is dry, fully cooked chestnuts with no remaining liquid.
3. Mash and sweeten: Mash the hot chestnuts thoroughly with a fork or potato masher. Add powdered sugar to taste, starting with 2 tablespoons (16 g) and adjusting. Add hot whole milk in small increments — begin with 2 tablespoons (30 ml) — stirring to form a smooth, stiff paste that holds its shape.
4. Cook briefly: Return the mixture to the saucepan over low heat and cook, stirring constantly, for 2 minutes, until the paste is slightly dried out and cohesive, pulling away from the sides of the pan. Remove from heat.
5. Strain: Press the mixture through a fine-mesh sieve or food mill into a bowl, working in batches. The resulting strands should fall loosely and look like vermicelli. Do not compress or pack them.
6. Cool and flavor: Allow the strained chestnut mixture to cool to room temperature, approximately 30 minutes. Flavor with vanilla extract to taste (start with 1/2 teaspoon / 2.5 ml), or substitute Kirsch or Maraschino liqueur in a similar amount.
7. Assemble: Pile the chestnut strands gently onto a serving plate in the form of a pyramid, handling lightly so the strands retain their airy texture. Do not press.
8. Finish and serve: Spoon or pour Cream Sauce I over the top of the pyramid to cover. Fill a pastry bag fitted with a star or round tube and pipe additional Cream Sauce I around the base as a garnish. Serve immediately, or chill uncovered for no more than 1 hour before serving.
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