For the roulade, lightly butter and line a 23cm x 33cm swiss roll tin with baking paper. Preheat the oven to 160°C/fan140°C/gas 3.

For the filling, put the cream in a bowl and lightly whip. Add the coffee, puree and liqueur and whip again. Spread evenly over the meringue and spoon over. Starting at the long end, roll up the meringue using the paper to help you. As described in the last chestnut post, use a small bladed knife. Start at the tip and work down towards the base, choosing the flatter side of the nut. The rest of the shell peels away easily if you can remove the base of the nut first. Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen… Don’t discard the macerated chestnuts. They can be used in desserts or dehydrated and used as garnish.

The classic, lightweight chestnut liqueur

When combined with other ingredients, chestnut liqueur can be used to add a nutty and autumnal flavor to drinks. Any bartender can make chestnut liqueur, but it takes a few simple steps. Briottet Chestnut Liqueur It is PDO thanks to its characteristics and taste, due exclusively to its terroir and the human and ancestral know-how of its region. The flavor of the chestnut we use has a strong link with its geographical origin. Thank you “Ardéchois” people!

Boil the chestnuts until they become soft, then let them cool and peel them. Immerse them in the liquor and let them macerate while covered tightly for about 20 days. After this period, prepare a syrup by dissolving the sugar in boiling water. Let it cool, then add it to the filtered liquor. Either all or part of the chestnuts can be pureed and added to the liqueur to make it very creamy. The classic, lightweight chestnut liqueur

Recently viewed

Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Once it has cooled down, add the roast chestnuts to a glass jar, top with brandy, demerara syrup and the scraped vanilla bean. Close the lid tight and give the jar a gentle shake. Remove from the oven and turn out onto a clean tea towel. Remove the baking parchment from the base of the cooked meringue and allow to cool.

Place in a cool and dark spot, and give the jar a gentle roll every 2 days until it’s ready. It takes a minimum of 4 to 6 weeks. Taste as you go to ensure it’s to your liking. Cooking and peeling chestnuts is a relatively straightforward process. To begin, preheat your oven to 400 degrees Fahrenheit. Place the chestnuts onto a baking sheet, and roast them in the oven for 15-20 minutes. Once they have finished roasting, remove them from the oven and let them cool. After they have cooled, use a paring knife to make a small slit in each chestnut, then use your fingers to peel away the tough outer shell. Once the shells have been removed, the chestnuts are ready to be cooked, boiled, or roasted further. Mine has been left for two weeks now and the flavour of the chestnuts is coming through nicely. The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks. Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's… Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne.There are two recipes: a more indulgent, creamy variety and a lighter version. Today we’re sharing both, but we can already imagine which one you’ll go for. The creamy, indulgent chestnut liqueur Ingredients Besides being onerous, the shelling can be bloody. You must be careful not to let the knife slip. Eventually I put a plaster on my right forefinger and this helped enormously. Boil the chestnuts in plenty of water in two equal batches for 20 minutes. Take the first batch off the heat and leave them in the water to keep them hot. Don a rubber glove and remove one chestnut. Make a cut two thirds of the way around the flat face of the skin and peel it away then ease the rest of the nut out of the skin. If the chestnuts are fresh both the outer and the more troublesome inner skin will come away at the same time. Boil and peel the second batch.

Once it’s ready, fine strain to remove the solids and store in a swing top glass bottle in a dark and cool place until required. For the filling, scoop the chestnut purée into a small pan and stir over a low heat until slightly warm. Add the 50g sugar and the vanilla bean paste/extract, then beat until smooth. Transfer to a bowl, cover and chill. For the filling, whip the cream with the hazelnut liqueur and 1 tbsp icing sugar into soft, pillowy peaks. The cream should be spreadable but still hold its shape. Spread the cream over the roulade, leaving a 2.5cm strip along the long edge furthest from you. Spoon three quarters of the chilled purée in dollops over the surface of the cream and lightly marble together (see picture, top left). Scatter over the chopped chestnuts. Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US? Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g…In a small saucepan, bring the demerara sugar and water to the boil. Simmer for two minutes then leave to cool. Made from a maceration of Ardèche PDO chestnuts, our chestnut liqueur perfectly restores the flavors of this treasure of the “Ardèche” terroir (south east of France).