Fried Chestnut Croquettes

Croquettes de Marrons

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

A dramatically good dessert whenever fresh chestnuts are available, usually in the winter months, but can also, with some compromise, be made with dried chestnuts or with canned French chestnut purée. (See discussion; menu with wines.)


Staple Items

  • Egg (1)
  • Milk (7 ounces)
  • Confectioners’ sugar (about


Preheat the oven to 350 degrees. Using a short-bladed oyster knife, make 3 deep cross-gashes on the flat side of each chestnut and put them in a fairly large roasting pan over medium-high frying heat on top of stove. Sprinkle them with 3