Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. And I think using it as a spread will make our breakfast and afternoon tea more unique.
If you cannot find fresh chestnuts or too lazy to peel them, you can get the ones that have already peeled, roasted, and ready to eat as a snack. You can easily find them in Asian supermarkets.
- Silicone Spatula
- 200 g Peeled Chestnut
- 150 g Water for chestnuts
- 2 tbsp Houjicha Tea Leaves
- 125 g Water for houjicha tea
- 25 g Brown Sugar
- 20 g Unsalted Butter
- 20 g Whipping Cream
- In the saucepan, add houjicha tea leaves and 125g water. You can put the tea leaves in a tea bag. Boil at medium-low heat. Remove the tea bag and leave it on the side once the water starts boiling.
- Add peeled chestnut, 150g water, and brown sugar into the tea. Cooked at medium heat until the sugar melts entirely.
- Transfer the chestnut and brown sugar water into the food processor. Blend until it starts to get slightly mushy.
- Add whipping cream and unsalted butter. Continue to blend until smooth. If you prefer, you can also blend in 1-2 tsp of houjicha tea leaves from step #1. This step might take 5-10 minutes depending on how strong your food processor is.
- Once the chestnut paste is smooth, transfer back into saucepan. Cook at medium-low heat with constant stirring. The spread is ready to serve once it thickens. Transfer to small containers (with lid) and set aside until cool before putting in the fridge.