Soufflé de Marrons

Chestnut soufflé

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

The avenue of chestnut trees leading from our gate is marked on a map of 1751. In those days, chestnuts, cooked in soup or ground to flour and baked in unleavened cakes, often took the place of grain in years of bad harvest. Chestnut soufflé is particularly good with game and roast poultry.


  • 500 g (1 lb) fresh chestnuts or canned unsweetened chestnuts
  • 300 ml (


Unless you are preparing the chestnut mixture in advance, preheat the oven. If you are using fresh chestnuts, pierce each nut with the point of a knife. Put them in cold water and bring to the boil. Drain a few at a time and peel them while they are still hot, removing both the outer and inner skins. If they are cool and become hard to peel, reheat them. If using canned chestnuts, just drain th