CookEat Recipe

Chestnut Timbales

Name: Chestnut Timbales
Ingredients: 25 Chestnut — Good-sized Italian chestnuts before shell/peel; 3 Saltspoon (source measure) Salt — Salt in milk-chestnut simmer; 1906 source measure retained without conversion; source unit: saltspoon; 2 Egg yolk — Egg yolks; 2 Saltspoon (source measure) Salt — Separate salt in purée; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; Milk — Cold milk just covering 25 shelled chestnuts; Butter — Butter for six timbale moulds; Water — Hot bath water

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Slit/roast 25 chestnuts twenty-minute guide, shell; simmer in COLD MILK just covering chestnuts with first salt until nearly dry. Pound and sieve the recovered cooked chestnuts.
Step 2
Heat/scrape chestnut paste with TWO egg yolks and separate salt/cayenne/nutmeg five-minute guide to selected safe egg endpoint. Butter six individual pudding moulds, fill from actual purée, set in hot bath halfway up moulds and bake twenty-minute guide to centre≥74°C; unmould six timbales for No2961 or separate service.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Cooked it? Rate it.

Share this recipe