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Chestnut souffle recipe

Chestnut souffle recipe

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This easy recipe calls for chestnut puree which can be found in specialty shops and larger supermarkets.

5 people made this

IngredientsServes: 4

  • 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

  1. Preheat oven to 180 C / gas 4.
  2. In a mixing bowl, beat the egg yolks until thick and lemon coloured.
  3. In a separate bowl, beat together the chestnut puree, sugar, milk and brandy. Add egg yolks and mix until smooth.
  4. In a large, clean bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
  5. Pour into an ungreased 1 1/2 litre souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.

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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.

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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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake soufflé until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.

Step 6

*Peeled cooked chestnuts sold at some supermarkets and at specialty foods stores.

Step 7

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)

Special Equipment


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.