As soon as the street vendors start setting up their chestnut-roasting stations in Zurich, I know that Christmas is around the corner. I adore these roasted beauties, their sweet and fluffy interior making for the perfect street snack when you need something warm and filling. Sometimes when the air is bitingly cold, a little bag of roasted chestnuts is the perfect excuse to warm your hands while you are waiting for your tram.
In Switzerland, chestnuts are used in a variety of desserts, most commonly in a dessert called Vermicelles where the chestnuts are sweetened in a purée and then pushed through a ricer or similar instrument to produce delicious “noodles” which can be eaten as is or as a decoration on top of cakes. Vermicelles are most commonly served atop some whipped cream with some crushed meringues for added sweetness and texture, a dessert sometimes referred to as Mont Blanc outside of Switzerland.
{A chocolate and chestnut cake decorated with sweetened chestnut purée. A seasonal specialty from Sprüngli, a popular patisserie in Zurich}
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