Chestnut souffle

Chestnut souffle

84 eggs, sugar 35, 50 chestnuts, butter 12, powdered sugar 5, 150 milk or cream.

Peeled chestnuts scalded with boiling water, remove them from the peel, then cut into thin slices, pour hot water and boil until tender in a sealed container.

Ready hot chestnuts wipe through a sieve.

Pounded egg yolks with the sugar mixed with butter, lemon peel and puree of chestnuts, and then combine with whipped proteins.
Bake and serve souffle chestnuts as well as vanilla souffle.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s