- Dish type
This easy recipe calls for chestnut puree which can be found in specialty shops and larger supermarkets.
5 people made this
- 4 egg yolks
- 150g chestnut puree
- 5 tablespoons caster sugar
- 3 tablespoons milk
- 1 tablespoon brandy
- 4 egg whites
- 60g whipped cream, to serve
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat oven to 180 C / gas 4.
- In a mixing bowl, beat the egg yolks until thick and lemon coloured.
- In a separate bowl, beat together the chestnut puree, sugar, milk and brandy. Add egg yolks and mix until smooth.
- In a large, clean bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
- Pour into an ungreased 1 1/2 litre souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
I baked this as a side dish of a game stew. We usually have chestnut puree for Christmas eve, but this is much better, because it is lighter. Next time, I might increase brandy to 1.5 - 2 Tbsp, though.-24 Dec 2005
by Jordan MacBeaver
I used hazelnuts instead of chestnuts. And I shucked and grind fresh nuts with a little water cause I didn't have puree. Could've been better if I had a better food processor but it was pretty good!-17 Apr 2017
10 Chestnut Recipes That Will Blow Your Mind
Chestnuts are often relegated to holiday status, but you can do more than just roast them! Try these paleo treats using chestnuts, including breads and cakes. I’m sure you’ll find one to love!
1. Chocolate Chestnut Mousse
Sometimes I think paleo mousse is actually easier to make than most traditional mousse recipes! All you need for this one is almond milk, raw cashews, dark chocolate, chestnut puree, grass-fed butter, maple syrup, vanilla, and sea salt. And this one’s fancy, too!
Photo: Paleo Diet and Fitness
2. Paleo Seed Bread
This dark brown, richly flavored bread is made with an ingredient you might not typically see, even in grain-free recipes. The flaxseed, coconut flour, pumpkin seeds, and sunflower seeds are to be expected, but this bread is made mainly of chestnut flour, with a unique texture and flavor.
3. Roasted Chestnuts With Sage Browned Butter
Roasted chestnuts are one of my favorite holiday snacks, and they’re so fun to make! This recipe is easier than you might think, and involves extra goodness from fresh sage leaves, homemade browned butter, and fleur de sel to meld the flavors. You’re not going to want to eat anything else all winter.
4. Dark Chocolate Chestnut Cake
Made using roasted chestnuts, coconut milk, vanilla, dark chocolate, butter, eggs, and maple syrup, this sweet and simple cake is a perfect way to enjoy seasonal nuts and cake at the same time, all while avoiding the holiday influx of grain and sugar-filled treats.
5. Chestnut Flour Crepes
Crepes are a favorite breakfast in my house, but this recipe can even be used for savory fillings and eaten for dinner, too! They’re made with chestnut flour, milk, eggs, and salt, and filled with olive oil-caramelized red onions, fresh figs, and fresh thyme (leave out the goat cheese).
6. Paleo Chestnut Fruit Cake
If the words “fruit cake” fill you with feelings of dread and obligation, just hear me out. This cake is absolutely delicious, and it tastes nothing like that block of whatever-it-is studded with red and green dried “cherries” that taste like plastic. This one is chestnut puree, date paste, molasses, coconut milk, cinnamon, chopped nuts, and other goodness.
7. Bacon Wrapped Water Chestnuts
This unique recipe is made to enjoy with friends and family, and it’s easy to make before everyone comes over. You’ll need cans of water chestnuts, coconut aminos, bacon, coconut sugar, and something to grease your dish if you bake in glass. The chestnuts get all caramelized and amazing!
8. Chestnut Chocolate Cupcakes With White Frosting
These amazing cupcakes are chocolatey, sweetened with honey, made rich with coconut milk, and spiced with vanilla and nutmeg. They’re frosted with a sweet and creamy white frosting made from palm shortening and arrowroot starch (great partners for frosting) along with wildflower honey and almond extract.
9. Paleo Almond-Chestnut Crusty Bread
Paleo bread is often a battle. You have to get the texture right, but also the flavor, and it can’t be too complicated, and of course you don’t want to spend a million dollars on expensive ingredients. Try this simple recipe, with chestnut flour, ground almonds, eggs, olive oil, sea salt, and an optional touch of raw honey.
Photo: Dancing With My Father
10. Grain Free Currant Coconut Cinnamon Rolls
Almond flour and chestnut flour make great partners for cinnamon rolls in this recipe, which involves an amazing filling of melted butter, maple syrup, maple syrup, cinnamon, nutmeg, and currants. These are super easy to make, too.
Where to buy chestnuts
The chestnut season is brief, but whole peeled chestnuts, either canned or vacuum-packed, are available from major supermarkets.
Dried chestnuts are also available from health food stores, but must be soaked in water overnight then simmered before use. 450g fresh chestnuts (weighed in their shells) are equivalent to 175g dried, reconstituted chestnuts, or 350g tinned or vacuum-packed nuts.
Canned chestnut purée, plain or sweetened, is a godsend as it saves hours of preparation. You can make an unusual (but very easy) ice cream by stirring together whipping cream, icing sugar and a tin of sweetened chestnut purée.
Chestnut flour, made from dried ground chestnuts, is worth seeking out from larger supermarkets, specialist food shops and delicatessens. The pale brown flour has an unusual but pleasant smoky flavour and is gluten-free and nutritious. You can use it as a thickener for soups and stews or to make tasty breads, pancakes, fritters and cakes. Chestnut flour doesn’t keep well, but can be frozen, well wrapped, until needed.
Chestnut Souffle from Ticino
Servings: 4. Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones). Cook with the milk for 20 minutes on a very low heat and then make a puree. Mix together with the softened butter, sugar, vanilla sugar and the grappa (brandy, if you don't have grappa). Add the egg yolks one by one, mixing well. Leave to cool then fold in the beaten egg whites. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes. Dust with icing sugar and serve immediately, with a little whipped cream, if desired.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.
Your Recently Viewed Recipes
Images from other cooks
Thanks for your comment. Don't forget to share!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
Recipe of the Day
Wife Saver Casserolevideocam
This Wife Saver Casserole is given it's name for a few different reasons. This is a delicious, quick, and easy casserole that is&hellip See more Continue reading: "Wife Saver Casserolevideocam"
My Recipe Box (0) View »
Something worth saving?
Connect With Us
Our Newest Recipes & Articles
Prime Publishing Food Group
© Copyright 2021 Prime Publishing, LLC. All rights reserved.
Sign In to Your Account
Sign In With One Of Your Social Accounts
Sign in using email and password
Forgot Your Password?
Images from other cooks
Share Your Images
Help others by adding images to this recipe. It's easy! Click here to start
Please sign into your account to add new images.
There are currently no images from other cooks.
Terms & Conditions
You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.
1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.
2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.
3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.
4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.
5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.
6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.
7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.
8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.
9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.
10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.
11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce
Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons butter. Sprinkle dish with 1/4 cup sugar and tilt to coat bottom and sides evenly.
Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 1 3/4 cups milk and 4 tablespoons sugar to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan. Stir over medium heat until custard thickens and boils, about 3 minutes. Remove from heat. Add chestnut paste, Armagnac, and vanilla and whisk to blend well (some small pieces of chestnut paste will remain). DO AHEAD Soufflé base can be made 2 hours ahead. Press plastic wrap onto surface let stand at room temperature.
Position rack just below center of oven and preheat to 400°F. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish. Place soufflé on small baking sheet. DO AHEAD Can be made 1 hour ahead let stand at room temperature.
Bake soufflé until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.
*Peeled cooked chestnuts sold at some supermarkets and at specialty foods stores.
To serve the soufflé, use a very large spoon to gently scoop up some of the saucy interior along with a bit of the firmer sides.
- 1 1/2 tablespoons plus 2 tablespoons softened butter, divided
- 3 tablespoons grated Parmesan cheese
- ½ cup finely chopped white onion
- 1 clove garlic, finely chopped
- 1 cup sweet potato puree
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1/2 cup whole milk
- ½ teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- ¾ cup shredded Gruyere cheese
- 3 eggs, separated
The Spruce / Karen Hibbard
Pre heat oven to 375 F. Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish.
The Spruce / Karen Hibbard
In a large saucepan over medium heat, sauté the onions and garlic in the remaining butter until they turn translucent and tender. Take care to make sure the onions do not burn.
The Spruce / Karen Hibbard
Add the flour and salt to the tender onions and garlic. Cook the flour, whisking constantly, for 30 seconds.
The Spruce / Karen Hibbard
Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. This part of the recipe is important to the success of the souffle, so do not rush it.
The Spruce / Karen Hibbard
Add the sweet potato puree, dried thyme, and black pepper and continue cooking over medium heat for 1 minute. Remove from the heat and stir in the Gruyere cheese.
The Spruce / Karen Hibbard
Whisk 1/2 cup of the hot sweet potato mixture carefully into the egg yolks, and then add the egg yolk mixture back into the hot sweet potatoes, stirring to completely incorporate. Again, take care not to rush this part.
The Spruce / Karen Hibbard
Beat the egg whites on high speed until stiff peaks form. Stir 1/3 of the egg whites into the sweet potatoes, and then fold the remaining egg whites into the mixture.
The Spruce / Karen Hibbard
Spoon the finished mixture into the prepared dish and bake for 30 minutes, until the sweet potato soufflé is puffed up and cooked through. The soufflé should be served immediately, it will not keep beyond a few minutes out of the oven. Make sure everything is set for the serving before it is removed from the oven.
If there's ever a time to go for it in the kitchen, it's Thanksgiving. Even if you're the kind of person who prefers recipes with three or fewer ingredients, there's something about the holiday that tempts out your hidden master chef. If you're dying to be the host-with-the-most this season, take a cue from Mr. Valentino, who knows a thing or two about entertaining. His tome At the Emperor's Table is a treasure trove of inspiration about how to lay a beautiful table, and it also includes a handful of recipes ideal for winter soirees. To wit, the book's recipe for Frozen Chestnut Soufflé&mdasha challenging confection, to be sure, but one that will just as surely have your guests giving you thanks for going to the trouble. And what says holiday more than chestnuts?
Frozen Chestnut Soufflé
12 large egg yolks, beaten
Italian merinque (recipe below)
Hazelnut streusel (recipe below)
- Boil the water and sweetener into syrup, cooking it to 250 degrees Fahrenheit
- Pour the syrup in a thin stream into the beaten egg yolks, while whisking. Beat the mixture until it cools.
- Slice the vanilla bean in half lengthwise and scrape the seeds into the heavy cream, then whip the cream into firm peaks.
- In a large stainless steel bowl, stir together the chestnut cream and the egg yolk mixture, then fold in the whipped cream.
- Pour the mixture into a tall, 8" pastry ring lined with parchment and freeze overnight.
- Ten minutes before serving, remove from freezer, lift off ring and peel away parchment. Spread the meringue on top and decorate with nuggets of streusel.
- Cook the sweetener and water in a saucepan, stirring, until the mixture reaches 240 degrees Fahrenheit.
- Beat the egg whites with a handheld mixer on medium speed, until they hold stiff peaks.
- Very gradually pour all the hot syrup into the beaten egg whites, while whisking
- Beat merinque on high speed with the mixer until cool
For the hazelnut streusel:
- Preheat the oven to 350 degrees Fahrenheit
- Beat together all ingredients with handheld mixer on medium speed, until the mixture is homogenous
- Spread on a rimmed baking sheet and bake for 10-12 minutes
Final touches: Add the meringue to the top of the ring of soufflé surround on the plate with bits of streusel.
1. Boil the milk with the sugar and vanilla pod . Separate the egg whites from the yolks. Off the heat , remove the vanilla pod and pour the milk over the yolks , stirring constantly. Pour the mixture into the saucepan over low heat , stirring until the mixture coats the spatula. Do not boil. Stir in the chestnut cream, mix and let cool.
2. Beat the egg whites with 1 pinch of salt. Add the cream lifting gently the mass to not break the whites.
3. Pour into a soufflé dish and place it in the freezer for 6 hours.
4. Remove from freezer 15 minutes before serving , sprinkle with icing sugar and decorate with candied chestnuts pieces .
Our baking tip: Add some chestnut candied pieces in the soufflé to bring a bit of crunch
We had a little break from the Christmas rush on boxing day and we made our pilgrimage to Niagara-on-the-Lake. We love to stay at Harbour House because the rooms are nice, the people are wonderful and they have a few perks that we like to take advantage of: a lovely breakfast spread in the morning room, wine and cheese in the lobby between 4-5 every night, free shuttle service to any restaurant within NOTL! During our last night, we dined at The Cannery and I noticed they had a twice-baked soufflé on the menu so I immediately amended our NYE menu to include a twice-baked soufflé.
We had some friends over for New Year’s Eve and I decided to make a tapas evening. We had six courses but were too full so we only had five of them. I spread the evening out as much as possible so we ate from 7:30-10:30. The courses were:
- with Sriracha Aioli
- Twice Baked Mushroom Soufflé with Sweet and Sour Dipping Sauce
- Crab Gyoza with Ginger Soy Dipping Sauce
- Mussels in a White Wine Broth and Baguette
- Cheese Course (this is the one we saved for the following day).
It was a nice way to spend the evening, just noshing and chatting away. We hadn’t seen these friends since mid-November so we had a lot to catch up on. But there wasn’t a lot of talking during this course. Just eating!
These days, most recipes use some pre-cooked ingredients, but for these chestnut soufflés I prefer using fresh chestnuts and boiling them instead of using a chestnut jam, as is indicated in modern recipes. As in other cases, I was inspired by the father of Italian cuisine, Pellegrino Artusi, and his Science in the Kitchen and the Art of Eating Well.
While jam gives an excessively sugary taste to the soufflés, this preparation is lighter and more elegant.
Serve them immediately without trying to remove them from their moulds.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes | Yield: Makes 4 servings.
- 5 oz. (150 g.) chestnuts
- 3 tablespoons (25 g.) icing sugar
- ¼ tablespoon vanilla
- 2 medium egg yolks
- A dash of marine salt
- ¾ cup medium egg whites (about 3 + ½ eggs – 140 g.), room temperature
- White sugar for ramekins
- Unsalted butter (for ramekins)
Boil the chestnuts in a pot with water for 10 minutes. Peel them, and cook them in milk for 30 minutes.
Put the chestnuts and milk in a bowl and, with an immersion blender, blend them. Pass through a sieve. Add the vanilla, yolks, and mix.
Heat the oven, 375 F (180 C), convected.
Butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add icing sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6 to7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chestnut mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 25–28 minutes.