I have a weakness for anything with that slightly "foresty" taste of chestnut. I developed this chestnut syrup by looking for a simple way to recreate that flavor in an ultra-practical format: a bottle in the fridge, and with two spoonfuls you can transform a simple dessert into something truly comforting.
The base is very traditional: an infusion of chestnuts (here in the form of unsweetened chestnut cream, to save a lot of time), sugar, then a gentle reduction to a syrup texture.
The small gesture that changes everything is the pinch of salt: it awakens the toasty side and avoids the somewhat flat "all sweet" effect.
Since we're aiming for a pure chestnut flavor, I keep the other flavors simple. I just add a thin strip of orange zest and a tiny piece of vanilla bean: it enhances the flavor without overpowering it. And if you prefer a really smooth syrup, a quick pass through a fine-mesh sieve and you're all set!
In terms of use, you can pour this hot chestnut syrup over roasted pears, incorporate it into whipped cream, or dilute it with sparkling water for a quick drink.
Nutritionally, it remains a syrup (therefore sweet), but it provides a little extra in minerals (especially potassium) and a natural chestnut flavor without strange additives.
Chestnut syrup
4
people14
minutes39
minutes243
kcal53
minutesA recipe for a sweet and woody amber-brown syrup, with the true signature of chestnut. Perfect for drizzling over pancakes, sweetening yogurt, or adding a twist to coffee.
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Ingredients
200g unsweetened chestnut cream (chestnut puree)
320 g of water
220 g of sugar
1 strip of orange zest (without the white pith)
1/4 vanilla pod
1 pinch of fine salt
Preparation steps
- Split the quarter of a vanilla pod lengthwise and scrape out the seeds. Using a vegetable peeler, remove a strip of orange zest, avoiding as much of the bitter white part as possible.
- In a saucepan, whisk the chestnut cream with the water, while cold, until you obtain a homogeneous mixture.
- Add the sugar, vanilla seeds and pod, orange zest, and a pinch of salt. Heat over medium heat, stirring until the sugar is completely dissolved.
- Bring to a simmer, then reduce to medium-low heat. Let it simmer for 30 to 35 minutes, stirring regularly (especially towards the end) to prevent sticking. The mixture should coat the back of a spoon and form a slightly thick stream.
- Turn off the heat. Remove the zest and vanilla pod. For a very smooth syrup, strain through a fine-mesh sieve, pressing lightly.
- Pour immediately into a clean bottle or jar. Let cool to room temperature: the syrup will thicken as it cools.
- Keep refrigerated. To serve, reheat for 10 seconds in the microwave or in a bain-marie if you prefer it thinner.
📊 Nutritional Information
1 serving (approx. 95g)
| Nutrient | Value |
|---|---|
| Calories | 243 kcal |
| Proteins | 1.1g |
| Carbohydrates | 60.8g |
| including sugars | 54.8g |
| Lipids | 0.2g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.7g |
| Sodium | 74mg |
| Vitamins | |
| Vitamin C | 6% AJR |
| Vitamin B6 | 4% AJR |
| Vitamin B9 | 3% AJR |
| Minerals | |
| Potassium | 7% AJR |
| Magnesium | 5% AJR |
| Phosphorus | 4% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
With these quantities, you will obtain approximately 380g of chestnut syrup. If you prefer a thinner consistency for drinks, stop the reduction process 5 minutes earlier.
💡 Chef's Tips
To check if it's reduced properly: place a drop of syrup on a cold plate; it should spread slowly. If it reduces too much, thin it with 1 to 2 tablespoons of hot water and stir.
🔄 Recipe Variations
- Stronger version: replace 50g of water with 50g of very strong filter coffee (add it at the beginning).
- Chestnut syrup without vanilla: remove the vanilla and keep only the orange zest for a cleaner, "pure chestnut" profile.
