🍽️ Fluffy Chestnut Soufflés with Vanilla Sauce

Name: Fluffy Chestnut Soufflés with Vanilla Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g Butter; 3 Eggs; 1 pinch Salt; 1 packet Vanilla sugar; 2 tsp grated orange peel; 20 g milk chocolate; 80 g chestnut puree (ready-made product); 2 tbsp ground almond kernels; 2 tbsp breadcrumbs; 4 tbsp sugar; 6 Soufflé molds; 6 Physalis; butter (for the molds); grapes (or berries to taste); 100 g chestnut puree (ready-made product); sugar (for the molds); powdered sugar; 250 ml milk; 250 ml whipping cream; 1 vanilla pod; 5 egg yolks; 100 g sugar

685 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

40 g Butter
3 Eggs
1 pinch Salt
1 packet Vanilla sugar
2 tsp grated orange peel
20 g milk chocolate
80 g chestnut puree (ready-made product)
2 tbsp ground almond kernels
2 tbsp breadcrumbs
4 tbsp sugar
6 Soufflé molds
6 Physalis
butter (for the molds)
grapes (or berries to taste)
100 g chestnut puree (ready-made product)
sugar (for the molds)
powdered sugar
250 ml milk
250 ml whipping cream
1 vanilla pod
5 egg yolks
100 g sugar

Instructions

1. Separate the eggs. Carefully separate the yolks from the whites.
2. Melt the chocolate in a double boiler.
3. Beat the butter, egg yolks, a pinch of salt, vanilla sugar, and orange zest until creamy.
4. Stir the melted chocolate into the butter and egg yolk mixture.
5. Fold in the chestnut puree, almonds, and breadcrumbs into the chocolate mixture.
6. Whip the egg whites with the sugar until stiff peaks form.
7. Gently fold the whipped egg whites into the egg yolk mixture.
8. Grease the soufflé molds with butter and coat them with sugar.
9. Fill the molds with the batter.
10. Place the molds into a large baking dish.
11. Fill the baking dish with hot water until it reaches halfway up the sides of the molds.
12. Preheat the oven to 180 degrees Celsius.
13. Bake the soufflés in the oven for about 30 minutes.
14. Mix milk and cream with the vanilla pod and scraped seeds.
15. Bring the milk and cream mixture to a boil.
16. Beat the egg yolks with sugar in a bowl until creamy.
17. Stir the hot milk and cream mixture into the egg yolk cream.
18. Pour everything back into the saucepan.
19. Whisk the sauce over the lowest heat while stirring constantly.
20. Do not let the sauce boil again.
21. Unmold the finished soufflés onto dessert plates.
22. Serve the soufflés with the vanilla sauce and fruits.
23. Decoratively pipe chestnut puree onto the soufflés if desired.
24. Dust the soufflés with powdered sugar.

Nutrition per serving

kcal: 685
Protein: 12 g · Fett/Fat: 38 g · Carbs: 73 g