Food & Cooking Recipes Dessert & Treats Recipes Chestnut Pastry Cream for Chestnut Cake 2.7 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 22, 2021 Print Rate It Share Share Tweet Pin Email Yield: 3 cups Use this chestnut pastry cream to make our Chestnut Cake with Chocolate-Armagnac Glaze. Ingredients ½ cup granulated sugar 2 large egg yolks Pinch of salt 3 tablespoons cornstarch 1 ½ cups Chestnut Puree 2 ¼ cups whole milk Directions Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree. Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes. Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes. Cook's Notes Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days. Rate it Print