Chestnut Souffle Recipes

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
• In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
• Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

Steps:

• Preheat the oven to 400 degrees. Position a rack in the center of the oven.
• Butter eight individual souffle dishes, each with a one-and-one-half- cup capacity. Sprinkle each with a little granulated sugar and shake out the excess.
• Put the chocolate pieces into a mixing bowl. Select a saucepan in which this bowl will fit neatly. Put an inch or so of water in the saucepan and bring to the simmer. Place the mixing bowl over, but not in, the water. Stir until the chocolate is melted and without lumps.
• Remove the bowl from the heat and continue stirring until the chocolate is cooled almost to room temperature.
• Put the eight tablespoons of butter and the brown sugar into the bowl of an electric mixer. Start beating the butter mixture while adding the yolks one at a time. Add the vanilla and chestnut puree and beat until smooth.
• Scrape the chocolate into the butter mixture and mix only until blended. If this is overbeaten, the mixture will become warm and separate.
• Beat the egg whites with the one- third cup of granulated sugar until they are shiny and hold soft peaks. Add about one-quarter cup of the beaten whites to the chocolate mixture.
• Scrape the chocolate mixture into the remaining beaten whites and fold gently. Pour an equal portion of the mixture into each of the prepared souffle dishes.
• Arrange the souffle dishes on a baking sheet and place in the oven. Bake 20 minutes or until the souffles are puffed and browned. Sift one teaspoon of confectioners' sugar over each souffle and serve.

Steps:

• In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
• In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
• In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
• Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.

Steps:

• 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.
• 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.
• Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 13/4 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.
• 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 souffléon small baking sheet. DO AHEAD: Can be made 1 hour ahead; let stand at room temperature. Bake soufflé until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.
• Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.

Steps:

• To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
• In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
• Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.