This South Tyrolean-style dessert starts with a creamy chestnut purée. Score the chestnuts with a cross and pick the cooking method that suits you:
The traditional way over an open fire: roast the chestnuts in a hot chestnut pan for about 20–30 minutes until the shells turn dark and slightly charred (total time about 1 hour).
In the oven: roast at 200 °C for 30–40 minutes until the shells darken and peel away easily (total time about 1 hour).
In a pot: for the simplest approach boil the scored chestnuts in plenty of water for about an hour until soft (total time about 1.5 hours).
Ready-made: if you’re short on time, you can buy chestnut purée – for instance at Bäckerei Pircher in Partschins or online from Alpeinfein.
After cooking, place the hot chestnuts in a bowl, cover with a damp cloth and peel them. Briefly simmer the peeled chestnuts with milk and sugar, then blend into a smooth cream.
For the Schmarrn itself, beat the eggs until fluffy, mix in sugar and milk, sift in the flour and stir to a smooth batter. Fold in the chestnut purée. Heat some butter in a pan over medium heat, pour in the batter and cook until golden. Flip, sprinkle with sugar and let it caramelise slightly.
Tear into bite-sized pieces with two forks, dust with icing sugar and serve with cranberry jam or vanilla ice cream.
Recipe by: Tourist Information Partschins, Rabland & Töll