Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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Don’t cut through the chestnut while making a slit, only the skin. You want the heat to penetrate and steam cook the nut.

Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.

If you want to save the cooked chestnuts that you have already prepared, boil them or roast them first. Then, after they’ve cooled, place them in plastic bags and freeze them. If you’ve roasted them, you can remove the skin if necessary. A six-month period can be extended with these. 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 Sweet chestnuts, either native or imported, are scandalously under-appreciated by the British. As the 17th century writer and gardener Evelyn laments: "But we give that fruit to our swine in England, which is amongst the delicacies of princes in other countries". Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups.

For the roulade, put the egg whites in a large, clean, dry mixing bowl and whisk using an electric hand mixer until stiff peaks form. Whisk in the 175g sugar, 1 tbsp at a time, to make a stiff and glossy meringue. Whisk in the cornflour, then the vinegar. In addition, our liqueur will bring to your kitchen a touch of originality and warmth, both for your sweet and savoury recipes. Peeling chestnuts is one of those things that are good for your karma if you can get through the process without throwing things at the wall. The minimum requirement is a long radio play to keep you sane while you are doing it. 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.

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… Because of their versatility, sweetness, and nutritious properties, chestnut nuts can be used in a variety of sweet and savory dishes. Chestnuts have a buttery, sweet flavor that is ideal for desserts such as chestnut pavlova and savory dishes such as porcini-chestnut soup, and they can be used to make a variety of dishes such as flour, candied, deep-fried, or puree. To ensure maximum sweetness, store your chestnut in a netted bag in a cool, dry place for a few days, allowing some of the starches to be converted to sugar. You can then swap out the nuts and enjoy a much sweeter nut that will go great with any dish. When you are looking for a tasty and versatile addition to your meal, don’t forget to include chestnut. The Natural Benefits Of Chestnut Extract While roasting chestnuts in a hot oven or griller works well, cooking them over fire or charcoal yields a more pronounced smoky note which adds flavour to the liqueur. In a small saucepan, bring the demerara sugar and water to the boil. Simmer for two minutes then leave to cool. 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.

As liquorists, our job is to carefully select the best product, the best fruit. This, and then sublimate it in our liqueurs. No question of distorting the subtle taste of the chestnut! We therefore use the heart of the chestnut, to bring out to the maximum the autumn and gourmet notes, characteristics of this fruit. When peeling chestnuts, it is critical to remember that they are not steamed until they are fully peeled. If you score the chestnut before boiling or roasting it, and then steam it for 8 to 10 minutes, the shells will easily come off. After removing the outer layer of shell, you can peel the inner skin with a sharp paring knife. The simple procedure below will make peeling chestnuts much easier. Best Chestnut Liqueur 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?

Make me a cocktail

We make a wide range of fruit liqueurs every year but have never made a nut one. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week. Making chestnut extract is a relatively simple process. First, you will need some fresh chestnuts and a food processor. Start by shelling the chestnuts, then coarsely chopping them in the food processor until they are a paste-like consistency. Next, place the chestnut paste in a saucepan and add just enough water to cover the paste. Bring the mixture to a boil, then reduce the heat and simmer for around 10 minutes. Strain the mixture to remove any large chunks, then pour the liquid through a fine mesh sieve into a bowl. Allow the extract to cool completely before using. You can store it in the refrigerator or a cool, dark place for up to a week. Enjoy your chestnut extract in baking, sauces, and other recipes for a unique nutty flavor. 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. 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

Don’t discard the macerated chestnuts. They can be used in desserts or dehydrated and used as garnish. Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.Make a slit in the skin of the chestnut and roast in a hot oven. Once cooked, and while the chestnuts are still hot, carefully peel the hard exterior shell and fine skin.