Briefly soak the chestnuts in water. Then cut a cross into the shell and cook them for 40-45 minutes until soft – we recommend a steamer basket.
Tipp: alternatively, you can use pre-cooked chestnuts. In that case, you can skip step 1.
Peel the chestnuts. Add the other ingredients and mix well.
Using a blender, purée everything until a smooth paste forms.
Fill into a clean jar and let cool. In an air-tight, cooled jar, the cream will keep for a minimum of 5 days.