Chestnut cream

Chestnut paste is widely used in French dessert, so the price is cheaper. My husband loves chestnut paste, I think he loves its sweetness...

So I want to make some chestnut dessert for him, found these 2 recipes, it isn't say the end use, but I rather divide them into 2 usages.

The first one is rather for serving as filling with cake, yogurt... Of course you can ice & pipe the cake if your whipping cream contains 40% fat, the texture should be firm.

The second one is rather for icing the cake since it contains butter in it, the texture should be firmer & easier to pipe any shape.
If you use 30% fat cream, you can increase the quantity of butter to make the cream firmer.

Recipe 1
Ingredients
250g chestnut paste (sweet)
200g whipping cream (at least 30% fat)

Instructions
1. Beat chestnut paste until smooth

2. Add in whipping cream, beat the mixture until firm

Ready to use!

Recipe 2 - for icing cake

Ingredients

200g chestnut paste (sweet)

60g butter, room temperature

100g whipping cream (at least 35% fat)

Instructions
1. Beat chestnut paste & butter until smooth

2. Add in whipping cream, beat the mixture until firm


Ready to use!

Enjoy!