Luxembourg: Boules aux Marrons (Chestnut Croquettes)

• 500 grams sweet chestnut puree

• 60 grams butter
• 3 eggs
• 60 grams sugar
• 100 grams fine breadcrumbs
• Oil for frying

Separate the egg whites from the yolks.

Cream the butter, egg yolks and sugar together and work this mixture into the chestnut puree: then chill it for 2 hours.

Beat the egg whites until stiff.

Shape the chestnut mixture into small balls, dip each ball into the egg whites, roll in bread crumbs and deep fry in the oil.

You can serve these chestnut croquettes as they are, or, if you have a very sweet tooth, you may serve them with a syrup made of honey and water.

(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)