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Stavischeck's Chestnut Soufflé Pudding


  • 2 pounds chestnuts, peeled
  • 5 ounces confectioner's sugar
  • 3 ounces butter
  • 8 egg yolks
  • 6 egg whites

Cook 2 pounds of peeled chestnuts in light vanilla flavored syrup. Press them through a sieve; add 5 ounces of confectioner's sugar and 3 ounces of butter to the purée. Dry it over a hot fire. Thicken the purée with 8 egg yolks and finish it with the whites of 6 eggs (beaten to a stiff froth). Poach in buttered molds in a Bain Marie (water bath). Serve with Crème Anglaise. Serves 8.

Chef Tom Stavischeck
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824

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