hours or overnight.
CHESTNUT SAUCE:
Stir all topping
rackers, butter and heaped tablespoon chestnut puree in a food processor
th parchment paper.
Put chestnut spread in small bowl.
Force chestnut puree through a potato ricer
he butter and add in chestnut spread.
Mix the remaining
nd European groceries.
Chestnut puree and chestnut cream are usually imported
drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar
cool.
Unroll cake; spread chestnut filling over the cake and
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
nother bowl, whisk butter and chestnut puree with the sugar. Gradually
Chop the chestnut mushrooms, melt the butter and
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.
ix well.
Add the chestnut puree and mix well. Pour
nd set aside.
Place chestnut puree, maple syrup/agave, sea
Cream the butter& sugar together until pale& creamy.
Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
Put the chocolate in a heatproof bowl.
Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
Stir the chocolate into the chestnut mixture until combined, then add the brandy.
Pour the filling into the cold pie crust.
Level the surface until smooth.
Refrigerate until set.
Decorate with whipped cream, chocolate leaves or dusted with cocoa.
nd serve hot.
NOTE: Chestnut flour is great for gluten
sieve.
Whisk the chestnut puree, Maraschino liqueur and the