tores and European groceries.
Chestnut puree and chestnut cream are usually imported
rackers, butter and heaped tablespoon chestnut puree in a food processor and
Bake in preheated 400F oven for 7 minutes. Reduce heat to
For the Cake:Place the almonds
Force chestnut puree through a potato ricer to make the puree fluffy, and set
iscard whites or save them for another recipe.
Place the yolks
FOR THE CAKE: Beat together first
For cake:
n prepared pan and bake for 12 minutes or until top
turn from time to time, for thorough marination.
Next Day
ery thick, possibly too thick for an electric mixer.
Remove
n two-thirds of the chestnut puree, alternating with the egg yolks
nother bowl, whisk butter and chestnut puree with the sugar. Gradually whisk
rom heat Stir in the Chestnut puree, a little at a time
nd set aside.
Place chestnut puree, maple syrup/agave, sea salt
ell. In a bowl combine chestnut puree and 1/2 cup water
ix well.
Add the chestnut puree and mix well. Pour the
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.
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