Culinary Institute of America

Chestnut Biscuit

Preparation info
  • Makes

    1 quarter

    sheet pan
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chestnut cream 8¾

Method

  1. Add the chestnut cream, vanilla bean paste, and egg yolks to the bowl of an electric mixer fitted with the paddle attachment, and blend on medium speed until just combined.
  2. Add the hazelnut and chestnut flours, and mix on medium speed until just combined.
  3. Blend in the butter.
  4. Make a medium peak meringue with the sugar and egg whites. Add one