Chestnut Souffles

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Flour
1 cup	237ml	Milk
8 oz	227g	Sweetened chestnut puree
4 oz	113g	Eggs - separated (large)
2 tablespoons	30ml	Sugar
		Confectioner's sugar

Recipe Instructions

Butter six 1 1/4-cup individual soufflee dishes; coat with sugar and place in large shallow baking pan. Set aside.

In large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually blend in milk. Stirring constantly, gradually bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; whisk in chestnut puree until smooth.*

Preheat oven to 400F. Whisk egg yolks into warm chestnut mixture.

In large mixing bowl with mixer at medium speed, beat egg whites until soft peaks form; gradually add sugar and continue beating 30 seconds longer. Fold one-fourth of the egg whites into the chestnut mixture to lighten mixture. Fold in remaining egg whites. Spoon mixture into soufflee dishes.

Bake 10 - 15 minutes or until tops are well puffed. Sprinkle with confectioners sugar and serve immediately.

NOTES : * At this point you may allow chestnut mixture to stand until ready to serve. Press plastic wrap directly to surface and let stand at room temperature. Reheat chestnut mixture gently over low heat before completing souffles.

Source:
Bailiwick Inn

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