nd European groceries.
Chestnut puree and chestnut cream are usually imported
nd fluffy.
Beat in chestnut puree and vanilla.
Stir
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
rackers, butter and heaped tablespoon chestnut puree in a food processor
t serving time. Put the chestnut spread in a bowl, and
th parchment paper.
Put chestnut spread in small bowl.
Place on parchment paper lined cookie sheet and refrigerate.
CHOCOLATE
Force chestnut puree through a potato ricer
he butter and add in chestnut spread.
Mix the remaining
drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
cool.
Unroll cake; spread chestnut filling over the cake and
he recipes in this collection.
Makes 22-23 cups cookie mix
amb as follows: To the Chestnut puree, add one-half the
o another bowl. Add the chestnut puree and chocolate chips and
n two-thirds of the chestnut puree, alternating with the egg
ow speed, blend in the chestnut puree, almonds, vanilla and espresso
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, beat the egg yolks until thick and lemon colored.
In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.
In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.
nother bowl, whisk butter and chestnut puree with the sugar. Gradually
Chop the chestnut mushrooms, melt the butter and