Here’s a recipe which reconciliated me with chestnuts. A real success.
The Ingredients
– 400g chestnut cream (typically French!)
– 100g butter
– 3 eggs
– 1 egg yolk
– 15g flour
– 15g chestnut flour
The Recipe
- Preheat your oven at 210°C (T. 7). Whisk the whites with a little bit of salt until stiffly bitten.
- In a bowl, beat the butter with a spatula, add the chestnut cream and mix well.
- Add the yolks one after another, with a whip. Add the flours, and the whites.
- Pour the mixture into cake molds and cook for about 15-20 minutes.Serve warm.
3 Comments
j’en fait tres souvent mais avec une petite variante car sans beurre (d’ailleurs post a venir)
les tiens sont a croquer
bisous
Delphine
Delícia… =)
Beijo!
Juju Barros
http://belejura.blogspot.com/
J’attend ta version Delphine ; )
Bises