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Chestnut Soufflé

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Chestnut Soufflé
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 8
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Looking for a wonderful French dessert? Then check out this cake that’s made with chestnuts.
Updated Dec 22, 2011

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make your own chestnut puree, puree 1 1/2 cups roasted chestnuts and 3 tablespoons water in food processor, using quick on-and-off motions, until smooth.

Nutrition

205 Calories, 10g Total Fat, 8g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Total Fat
10g
0%
Saturated Fat
5g
0%
Sodium
358mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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