Difference between revisions of "Chestnut Croquettes"
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* [[oil]] for frying | * [[oil]] for frying | ||
| − | == | + | == Procedures == |
# Separate the [[egg whites]] from the [[egg yolk|yolks]]. | # Separate the [[egg whites]] from the [[egg yolk|yolks]]. | ||
# Cream the [[butter]], [[egg yolks]] and [[granulated sugar|sugar]] together and work this mixture into the [[chestnut purée]]: then chill it for 2 hours. | # Cream the [[butter]], [[egg yolks]] and [[granulated sugar|sugar]] together and work this mixture into the [[chestnut purée]]: then chill it for 2 hours. | ||
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# You can serve these [[chestnut]] croquettes as they are, or, if you have a very sweet tooth, you may serve them with a syrup made of honey and [[water]]. | # You can serve these [[chestnut]] croquettes as they are, or, if you have a very sweet tooth, you may serve them with a syrup made of honey and [[water]]. | ||
| − | [[Category: | + | [[Category:Luxembourgian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
Latest revision as of 11:16, 15 July 2012
Ingredients
- 500 g sweet chestnut purée
- 60 g butter
- 3 eggs
- 60 g sugar
- 100 g breadcrumbs
- oil for frying
Procedures
- Separate the egg whites from the yolks.
- Cream the butter, egg yolks and sugar together and work this mixture into the chestnut purée: then chill it for 2 hours.
- Beat the egg whites until stiff.
- Shape the chestnut mixture into small balls, dip each ball into the egg whites, roll in bread crumbs and deep fry in the oil.
- You can serve these chestnut croquettes as they are, or, if you have a very sweet tooth, you may serve them with a syrup made of honey and water.
