![\"a2b5a4b6-4a66-4f7c-bb3d-72956c1cbff6\"](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2015\/09\/a2b5a4b6-4a66-4f7c-bb3d-72956c1cbff6.jpg\")
<\/a><\/p>\nI thought this recipe would be perfect\u00a0to start my favourite season, first of many autum recipes that I\u00b4m looking forward to bake \ud83d\ude42 An easy one and no oven needed (since my oven doesn\u00b4t work I also needed a ‘no oven’ recipe until it\u00b4s fixed), also perfect for chestnut lovers.<\/p>\n Some time ago I saw that Rachel Khoo<\/a> made this chestnut cream and I knew I would make it as soon as I had the chance, and here it is.<\/p>\n Ingredients:<\/span><\/p>\n 200 gr of precooked chestnuts (You can buy them precooked in the supermarket, that’s what I did)<\/p>\n 200\/ 225 ml of cream<\/p>\n 2 tablespoons of brown sugar<\/p>\n 1 and a half tablespoon of cognac<\/p>\n 1 vanilla pod<\/p>\n Place the chestnuts in a pan, add the cream, sugar, cognac and open the vanilla stick and remove the seeds with a knife and add it to the mixture (both the seeds and the stick)<\/p>\n Let it cook for at least 10 minutes, then remove the vanilla stick and mix everything with a mixer until you get a smooth cream without lumps.<\/p>\n And that\u00b4s it! you can eat it with bread, yogurt, pancakes or use it as cake filling. I look forward to try it with pancakes.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n