Pudding soufflé aux Marrons (Chestnut Soufflé Pudding)

Ingredients

• 1 kilo chestnuts
• light syrup
• 150 grammes caster sugar
• 100 grammes butter
• 8 egg yolks
• 6 egg whites
• butter for the moulds
• Crème anglaise

Instructions

1. Cook a kilo of peeled chestnuts in a light syrup flavoured with vanilla.
2. Pass the chestnuts through the sieve.
3. Add to the purée 150 grammes of caster sugar and 100 grammes of butter, and dry out over a brisk fire.
4. Bind with 8 egg yolks.
5. Complete with 6 egg whites beaten to a firm snow.
6. Poach in buttered moulds in a bain-marie.
7. Serve with a crème anglaise, or an Apricot syrup with vanilla.