Croquettes de Marrons (Chestnut Croquettes)

Ingredients

• Chestnuts
• Light syrup flavoured with vanilla
• 5 egg yolks
• 50 grammes butter
• Very fine breadcrumbs (for crumbing à l'anglaise)
• Fat for deep frying
• Sauce Abricot with vanilla (served separately)

Instructions

1. Remove the skin from the chestnuts by one of the procedures indicated in the book.
2. Cook them in a light syrup flavoured with vanilla, reserving one small whole chestnut per croquette.
3. Pass the rest through a sieve and dry the purée over a brisk fire.
4. Bind it with 5 yolks and 50 grammes of butter per 500 grammes of purée, then let it cool.
5. Divide the composition into portions the size of a pigeon's egg and roll them into balls, enclosing a reserved chestnut in the middle of each.
6. Crumb them à l'anglaise with very fine breadcrumbs.
7. Fry in good hot fat and arrange on a napkin.
8. Serve a sauce Abricot with vanilla separately.