Biscuit Coulant a la Chataigne
This is more of a chestnut pudding with a lovely melting chestnut centre that oozes out when you start eating.
Ingredients
Centre
- 300g Chestnut Spread
- 120g cream
- 50g butter
The Biscuit (pudding)
- 150g Pâte de Marrons
- 50g butter
- 30g rice flour
- 30g ground almonds
- 2 egg yolks
- 2 egg whites beaten until stiff with 20g sugar.
Method
Centre
- Mix all ingredients together and put into small moulds (~1 tablespoon, ice cube trays would be good) and freeze.
Le Biscuit (pudding)
- Warm the pâte (just enough to soften the butter), add butter and mix.
- Add rice flour and ground almonds
- Add egg yolks
- Fold in the beaten egg whites.
- Spoon into ramekins until one third full. Take a frozen centre and place in the middle of the ramekin and then top up with pudding mixture to fully enclose the frozen centre.
- Bake at 170oC of 12 minutes.
- Turn out and serve with whipped cream.
