marrons

• 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.