Wayne Gisslen

Marronier

Chestnut Cake Petits Fours

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Soften the chestnut purée by mixing in the rum.
  2. Whip the egg whites and granulated sugar to a stiff meringue. Fold into the chestnut purée.
  3. Fold in the confectioners’ sugar, almonds, and flour.
  4. Fold in the melted butter.