Chestnuts

Chestnuts are much lower in fat than most nuts and have a soft, floury texture when cooked. They must be cooked before eating. Before roasting, cut an X through the shell of each nut so steam can escape; otherwise they can burst in the oven. The shell and the thin inner skin are easiest to peel while the nuts are still warm.

In desserts, chestnuts appear as sweetened chestnut purée, candied marrons glacés, chestnut flour cakes and the piped chestnut cream of Mont Blanc. They are a classic autumn and winter ingredient in France, Italy and much of Europe and Asia.