Force chestnut puree through a potato ricer to make the puree fluffy, and set
tores and European groceries.
Chestnut puree and chestnut cream are usually imported
rackers, butter and heaped tablespoon chestnut puree in a food processor and
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
r save them for another recipe.
Place the yolks in
ith a paring knife.
Puree the chestnuts in the bowl
drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar
cool.
Unroll cake; spread chestnut filling over the cake and
n two-thirds of the chestnut puree, alternating with the egg yolks
o another bowl. Add the chestnut puree and chocolate chips and mix
amb as follows: To the Chestnut puree, add one-half the vegetables
nother bowl, whisk butter and chestnut puree with the sugar. Gradually whisk
ix well.
Add the chestnut puree and mix well. Pour the
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 set aside.
Place chestnut puree, maple syrup/agave, sea salt
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.
rom heat Stir in the Chestnut puree, a little at a time
mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
nd fluffy.
Beat in chestnut puree and vanilla.
Stir flour
ell. In a bowl combine chestnut puree and 1/2 cup water