Chestnut Cream

Roast the chestnuts in a dry skillet over medium heat for 8-10 minutes, shaking the pan occasionally, until the shells begin to crack and the nuts are fragrant.

Remove from heat and let cool slightly, then peel away the outer shell and inner skin while still warm. Discard any damaged or dark pieces.

Place the peeled chestnuts in a pot, cover with water, and simmer for 15-20 minutes until very tender.

Drain the cooked chestnuts thoroughly and pass them through a fine-mesh sieve or food mill to create a smooth purée.

Bring the butter to room temperature, then beat it in a bowl until light and pale using an electric mixer or by hand for several minutes.

Gradually sift the confectioner's sugar into the beaten butter while continuing to beat until the mixture is fluffy and well combined.

Fold the chestnut purée gently into the butter and sugar mixture using a spatula until no white streaks remain.

Stir in the rum until fully incorporated and the cream is smooth and uniform.

Spoon the chestnut cream into serving cups or glasses. Serve immediately at room temperature or chilled, as preferred.