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Ingredients :
• 1/2 tin of "Clement Faugier Chesnut purée" (about 1 lb)
• half a glass of milk
• 3 eggs
Chesnut soufflé
Cost
Serving
Preparation
Cooking
4
15 minutes
20 minutes
Preparation:
• Pour the content of half a tin of "Clement Faugier Chesnut purée" into a hollow dish.
• Thin down with half a glass of milk.
• Add 3 egg yolks and mix carefully.
• Add salt and nutmeg according to your taste.
• Fold in 3 stiffly frothed egg whites.
• Pour into a buttered mould or an oven dish.
• Cook for about 30 minutes at thermostat 6 (180°C / 360°F).
• The baking is done when a knitting neddle which has been inserted, come away perfectly clean.
• If the soufflé is to be turned out, serve with a Bechamel Sauce.
Serving
Preparation
Cooking