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Chestnut fingers

Raw chestnuts, roasted chestnuts, boiled chestnuts, frozen chestnuts, chestnut soup, chestnut mousse, chestnut bavaroise, chestnut cake, chestnut bread, chestnut custard, chestnut macarron, marron glacé, chestnut pudding, chestnut cookies… chestnut fingers…

I just loooove chestnuts!

Chestnut fingers

90 g butter
150 g sugar
120 g eggs
175 g wheat flour, sieved
15 g baking powder
50 g milk

Pre-heat the oven to 180ºC.
Grease and flour a rectangular pan (30x15x10cm).
Whisk butter and sugar until white.
Add the eggs (one by one) while mixing.
Fold in the flour and baking powder.
Add the milk and combine until smooth.
Bake for 30-40 minutes.
Let it cool down.
Cut in 7.5×1.5×1 cm rectangles.
Set aside.

Coffee syrup:
100 g sugar
100 ml water
2 g soluble coffee

Bring the water and sugar to boil to dissolve the sugar.
Remove from heat and dissolve the coffee.
With a brush soak the cake rectangles.

Chestnut filling:
120 g chestnuts
120 ml cream
50 g icing sugar
½ vanilla bean
100 ml milk

With a sharp knife, make a cross-cut across the flat side of the chestnuts, like an X.
Add the chestnuts to a pot of boiling water.
Reduce heat and simmer for for 15-25 minutes minutes, or until tender, and remove pot from heat.
In a pan over low heat bring to boil the chestnuts, half of the cream, milk and vanilla bean until all the liquid evaporates.
Remove from heat, take out the vanilla bean and combine with the remaining cream and icing sugar until smooth.
Place in a pastry bag with a round tip (14).

Chocolate glaze

Place the cake rectangles over a pastry rack.
With the pastry bag make chestnut cylinders lenghtwise on top of the cake rectangles.
Pour the chocolate glaze over the cake.
Refrigerate or freeze, depending on your needs.
Decorate with chestnut purée and boiled chestnuts.


7 Responses to “Chestnut fingers”

  1. Clumbsy Cookie em 23 January, 2009

    Uns dedos… de lamber os dedos!

  2. Marc @ NoRecipes em 23 January, 2009

    Mmm I actually have some chestnut cream and genoise in the freezer from a recent Mont Blanc I made and this looks like the perfect thing to use it on:-)

  3. Mary em 23 January, 2009

    how delicious !

  4. Zita em 24 January, 2009

    Not to mention, those lovely chesnut roses garnering :)

  5. flutterbyblue em 24 January, 2009

    so beautiful and so delicious!!!

  6. Sandra Avital em 24 January, 2009

    except for roasted chestnuts, I thought I didn’t like chesnuts until last week when I made a chestnut cream for a Mont-Blanc.. yum! your fingers especially with the coffee syrup are definitly on to-do list.. very quickly!

  7. DawnT em 1 September, 2010


    The chestnut fingers look wonderful. By chance could you also post or share the chocolate glaze recipe (the link appears broken)

    Like your site — good recipes and beautiful photography.

    Kind regards,


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