Best 4 Chestnut Soufflé Recipes

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Chestnut soufflé, a delectable French delicacy, is a true testament to the culinary artistry and creativity of the French cuisine. This dish, characterized by its light and airy texture, is a symphony of flavors and textures that tantalizes the taste buds. Originating in the 18th century, chestnut soufflé has since become a staple in French cooking, gracing tables at both formal gatherings and intimate dinners. This versatile dish can be enjoyed as a main course or as a delightful dessert, showcasing the versatility of the humble chestnut. Our article presents a curated collection of chestnut soufflé recipes, each offering a unique interpretation of this classic dish. Delve into the culinary world of chestnut soufflé and discover the secrets behind its irresistible charm.

Check out the recipes below so you can choose the best recipe for yourself!

CHESTNUT SOUFFLé



Chestnut Soufflé image

Looking for a wonderful French dessert? Then check out this cake that's made with chestnuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9

3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 1/4 cups milk
3 eggs, separated
1 cup chestnut puree
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh thyme sprig, if desired

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.

Nutrition Facts : Calories 205, Carbohydrate 22 g, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 358 mg

CHESTNUT SOUFFLE



Chestnut Souffle image

Make and share this Chestnut Souffle recipe from Food.com.

Provided by Kumquat the Cats fr

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 egg yolks
1 cup unsweetened chestnut puree
1/3 cup sugar
3 tablespoons milk
1 tablespoon brandy
4 egg whites
unsweetened whipped cream (optional)

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.

Nutrition Facts : Calories 148.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 190.4, Sodium 67.8, Carbohydrate 18, Sugar 16.9, Protein 6.4

CHESTNUT SOUFFLE FROM TICINO



Chestnut Souffle from Ticino image

I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com.

Provided by Creation In Hope

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

250 g dried chestnuts
300 ml milk
85 g sugar
10 g vanilla sugar
50 g butter
50 ml grappa
3 egg yolks
4 egg whites, stiffly beaten
sugar, for the souffle dish
butter, for the souffle dish

Steps:

  • Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).
  • Cook with the milk for 20 minutes on a very low heat and then make a puree.
  • Mix together with the softened butter, sugar, vanilla sugar and the grappa.
  • (brandy, if you don't have grappa).
  • Add the egg yolks one by one, mixing well.
  • Leave to cool then fold in the beaten egg whites.
  • Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes.
  • Dust with icing sugar and serve immediately, with a little whipped cream, if desired.

Nutrition Facts : Calories 272.3, Fat 15.9, SaturatedFat 9.2, Cholesterol 178.6, Sodium 167.7, Carbohydrate 25.3, Sugar 21.5, Protein 7.9

WHITE CHOCOLATE AND CHESTNUT SOUFFLE



White Chocolate And Chestnut Souffle image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 8

8 tablespoons unsalted butter at room temperature, plus butter for greasing the souffle dishes
2/3 cup granulated sugar, plus sugar for dusting the souffle dishes
6 ounces white chocolate, preferably imported, broken into small pieces
1/2 cup dark brown sugar
8 extra-large eggs at room temperature, separated
1 tablespoon pure vanilla extract
7 ounces unsweetened chestnut puree, available in cans
8 teaspoons confectioners' sugar

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.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 104 milligrams, Sugar 43 grams, TransFat 0 grams

Tips for Making the Perfect Chestnut Soufflé:

  • Use fresh chestnuts. Fresh chestnuts have a sweeter, nuttier flavor than dried chestnuts. If you can't find fresh chestnuts, you can use dried chestnuts that have been soaked overnight in water.
  • Roast the chestnuts before using them. Roasting the chestnuts brings out their flavor and makes them easier to peel.
  • Make sure the butter and milk are cold before using them. This will help the soufflé rise higher.
  • Beat the egg whites until they are stiff but not dry. Overbeaten egg whites will make the soufflé tough.
  • Fold the egg whites into the chestnut mixture gently. Overmixing will deflate the soufflé.
  • Bake the soufflé immediately. Soufflés start to fall as soon as they come out of the oven, so it's important to serve them right away.

Conclusion:

The chestnut soufflé is a delicious and elegant dessert that is perfect for any occasion. It is easy to make, but it does require a little bit of care and attention. By following the tips above, you can make sure that your chestnut soufflé turns out perfect every time. Note: This recipe is for an individual soufflé. To make a larger soufflé, simply double or triple the ingredients.

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