The most common types include the European chestnut, American chestnut, Chinese chestnut, Japanese chestnut, and Korean chestnut.
Chestnuts are not only a delicious treat, but they are also rich in nutrients that have been linked to many health benefits.
Roger Descours has made Concept Fruits the leader in the French chestnut industry through the obsession of “rediscovering the authentic taste of chestnuts, with the most natural product possible”.
Roger Descours products have conquered the shelves of all major retailers in France, and also in 54 countries with its chestnut cream and cooked chestnut.
Many may think that these three (3) are similar but did you know that they are quite different when it comes to texture, taste, and even colour!
There’s a difference that can be seen in the photo in terms of texture and colour
1. Chestnut Purée
|Brix||13 ± 3|
2. Chestnut Paste
|Ingredients||Chestnuts, sugar, water|
|Brix||49 ± 3|
|Texture||Smooth and velvety. Non-caking|
3. Chestnut Cream
|Ingredients||Sugar, chestnuts, water, vanilla extract|
|Brix||60 ± 3|
|Texture||Soft and smooth|
Usage of chestnut purée, chestnut paste, and chestnut cream
Chestnut Purée is often to be used for cooking because the ingredient for this purée is only chestnut and water.
There is no sweetness in the purée itself. Many chefs use chestnut purée to mix with chestnut paste and cream to adjust the taste and flavour of their recipe.
Chestnut Paste is commonly used in the baking industry compared to purée and cream.
It’s easy to use, rich in flavour, and has a chestnut fragrance with moderate sweetness.
It can be used in various types of applications such as mixing it into the dough, cream filling, and mousse.
Chestnut Cream is usually used as a spreads and cream as it has a stronger sweetness compared with purée and paste.
Because the texture of the chestnut cream is soft and more liquid, it is very easy to blend with other ingredients.