It sound delicious. I'd spread it on ladyfingers.

Bird's nest cookies with that as the filling would be good.
Add some to pancake batter. Little tiny tart shells filled with some, and then some chocolate ganache. Use it as a spread sandwiched between your favourite cookie.

Shelley

When I was a kid, my mom sometimes served chestnut puree with homemade whipped cream. (we were foodies way back when). It was very rich and I think the point of the plain whipped cream was to cut the richness. Do not serve it with cool whip type toppings and keep the serving size small (like a 1/3 cup or less). The chestnut puree really needs to be the star of the show, not a supporting character.

Jo

Ruthanna, Ssummerville and jojoco, thanks for the suggestions, they all sound good! I hadn't thought of adding it to pancake batter, hmmm...
Jojoco, I bet the chestnut/cream mixture could be used as a crepe filling, maybe drizzled with some melted, dark chocolate.

I wouold spread it on my toast.

I found a recipe which looks really delicious. Might have to try it for Thanksgiving!

Chestnut Cream Cake

Ingredients:

2 eggs
3 eggs, separated
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) all-purpose flour
Chestnut Cream Filling:
2 cups (500 mL) whipping cream
3 tbsp (50 mL) cognac or brandy
3/4 cup (175 mL) sweetened chestnut spread
1/2 oz (15 g) bittersweet chocolate, finely grated

Preparation:
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.

In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.

In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)

Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.

Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.

Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.

Patra, that cake is very, very good. I got that recipe from Carol (Readinglady) a year or so ago when I had a tube of chestnut puree that I didn't know what to do with.

It was good enough I wished I had more of that puree.

Annie

annie, thanks for letting me know! Anything with that much cream HAS to be good. :o)