Chestnut - advice needed

[photoworks]

hello,

Just registered to the website. i am from scotland (UK).

Happy thanksgiving to all.

i am planning to cook chesnut stuffing and i have one question. When do i peel the chesnut, before or after cooking then. i am always in doubt about this.

also, forgive me if i sound silly, as i am french.

where i come from we have two words for chesnuts : "chataignes" and "marrons", however i am not sure is there is a distinction in english. its only one word.

basically, the former one is smalll and a bit flat (this is what i can buy in my local supermarket) and the latter is big and round (somehow i cannot find them where i live, or maybe i do not apply the right english term).

Anyway, imput about this would be awesome.

thanks in advance.

 

[justplainbill]

Slit shells on flat side. Par boil for 5 minutes. Peel off shell and skin.

 

[photoworks]

Thanks, i will try that.

 

[justplainbill]

In addition to stuffing, they can be used to make a tasty chocolate cake.

 

[photoworks]

In addition to stuffing, they can be used to make a tasty chocolate cake.

what about with apple pie ?

 

[justplainbill]

Not to my knowledge. Chestnuts are pretty dry and starchy. The chocolate adds a creamy smoothness.

 

[Bolas De Fraile]

Photo the big ones(Italian imports) are just arriving in the shops now.
Mont Blanc is my fav chesnut pud.