Steps to Prepare Eric Ripert Authentic Kuri-Kinton (Chestnut Paste)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, authentic kuri-kinton (chestnut paste). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Authentic Kuri-Kinton (Chestnut Paste) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Authentic Kuri-Kinton (Chestnut Paste) is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook authentic kuri-kinton (chestnut paste) using 3 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Authentic Kuri-Kinton (Chestnut Paste):

1. Get 50 Raw chestnuts
2. Take 150 grams Refined white sugar
3. Take 1 pinch Salt

Steps to make Authentic Kuri-Kinton (Chestnut Paste):

1. Put the raw chestnuts in a deep pot, cover in water, and let them simmer for about 40 minutes. Turn off the heat, then set them aside to cool while still soaking in the water (for about 4 hours).
2. Drain the cooled chestnuts, and cut them into halves.
3. Scoop out the insides with a spoon. This should make close to 640 g.
4. I recommend using a narrow spoon as shown in the photo.
5. Blend the chestnut flesh in a food processor for 20-30 seconds. (Since my food processor is small, I divide it up into 3-4 batches.)
6. Combine the processed chestnut flesh with sugar and salt in a pan (I recommend using a Teflon-coated one), and cook over medium heat.
7. Use a spatula (preferably a wooden one) to mix. The further down the spatula your grip is, the easier it is to work the paste.
8. Be sure to keep an eye on the pot to make sure it doesn't burn. Once the sugar melts and the chestnut becomes dough-like, remove from heat, and transfer to a tray.
9. You can also eat the crisp remains that are stuck to the pan. While it is still hot, it should peel off easily. It has a nice fragrance and a crisp texture. This is the delight of only a select few.
10. When cooling off the chestnut paste, do not wrap it in plastic wrap. If you cover it, it will become moist and pasty.
11. After it cools down completely, wrap about 30 g of the chestnut paste in the center of a tightly wringed-out damp cheese cloth, and twist the mouth closed as shown.
12. Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression–a trademark of the authentic chestnut paste confection.
13. But, of course, for those who find it troublesome to form them this way, go ahead and just roll them into a ball. Aren't they the cutest?

So that is going to wrap this up with this exceptional food authentic kuri-kinton (chestnut paste) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!