Chestnut puree

Chestnut puree is made from cooked chestnuts that are blended until smooth. Tufts University explains that prepared chestnut puree can be bought sweetened or unsweetened, in cans or jars. At home, it describes bringing an equal measure of peeled chestnuts and water or milk to a boil, simmering until the chestnuts are soft, then blending into a puree.

The Tufts article suggests using it as a spread for bread, a topping for pancakes, or a mix-in for yogurt, smoothies, oatmeal and soup.

Pastry cooks use sweetened chestnut puree in classic European desserts, including as the piped strands in Mont Blanc, folded into whipped cream for cake fillings, and in marron glacé confections. Unsweetened puree gives a more neutral base for cakes, tortes and fillings where the baker controls the sugar.