he butter and add in chestnut spread.
Mix the remaining 2
t serving time. Put the chestnut spread in a bowl, and add
th parchment paper.
Put chestnut spread in small bowl. Mix in
nd European groceries.
Chestnut puree and chestnut cream are usually imported
et, then fill with enough chestnut spread so that it rises about
Force chestnut puree through a potato ricer
ently fold into batter.
Spread evenly in prepared pan and
lended. Do not overmix.
Spread batter into a buttered and
amb as follows: To the Chestnut puree, add one-half the
n two-thirds of the chestnut puree, alternating with the egg
r save them for another recipe.
Place the yolks in
verlapping, in a double row. Spread half the mushroom mixture over
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
rackers, butter and heaped tablespoon chestnut puree in a food processor
ugar and vanilla from the recipe.
o another bowl. Add the chestnut puree and chocolate chips 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.
nother bowl, whisk butter and chestnut puree with the sugar. Gradually
Chop the chestnut mushrooms, melt the butter and