Chestnut Soufflé

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Chestnut Soufflé

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Ingredients

Ingredients for 6 Servings

  • 3½ tbsp 50 g Butter
  • 3 Egg yolks
  • Dash of salt
  • Dash of vanilla sugar
  • ¾ oz 20 g Cooking chocolate
  • 2 oz 60 g Chestnuts, sieved (or ready-made chestnut purée)
  • 3 Egg whites
  • 3 tbsp 40 g Sugar
  • 1 oz 30 g Almonds, ground
  • ⅓ oz 10 g Breadcrumbs
  • Butter and granulated sugar for the ramekins
  • Confectioner’s sugar for dusting

Instructions

  • Cream the butter with a dash of salt and the vanilla sugar.
  • Add the egg yolks little by little.
  • Melt the chocolate in a bain-marie and stir into the batter.
  • Beat the eggs to stiff peaks with the sugar.
  • Fold in the egg yolks, chestnuts, ground almonds, and breadcrumbs in turns.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ⅔ of the way full and bake in a water bath for about 15–20 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

sauvignon sabayon , grapes, or grape compote 

Chestnuts instead of Grain

The filling “nuc castanea,” which became the Spanish chestnut or Italian “marrone,” was known to the ancient Romans and traveled north with them from the Mediterranean to Hadrian’s Wall in England. As opposed to the equally filling field crops, the chestnut was not a result of agriculture, but rather came from the woods and pastures. The custom of planting edible chestnuts cultured from wild chestnuts instead of old, dead oak trees spread, especially in southern and central Europe. Not, however, to load up the markets of the Middle Ages with roasted chestnuts, but because they hoped to created an emergency replacement for grain with flour made from the chestnuts. In Italy, European chestnuts are still often called Albero del pane”—tree of bread.
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Course; Dessert / Nuts
Cuisine; Austria / European