For most people, this would not be a dessert of choice to make. But I promise if you follow the method exactly when making these Chestnut Soufflés it will be a success.
Head straight on to the Recipe For ♥ Chestnut Soufflés ♥
Last month I added a snippet of code to my header.php file. I was trying to make the breadcrumbs show on my blog posts. I made the error of adding it to the theme, rather than to the plugin I have for this. When I went onto my site, the code was visible at the top of the page. It really did not look good and did not do what it was meant to do. When I tried to update the .php file I got an error and this resulted in some maintenance. First I did a health check of my site and realized I did not have the correct PHP version loaded. Once I had updated this, I went to check each plugin I have installed on my site. First I deleted the ones I am not actually using, and then the ones that were not compatible.
Be inspired to make ♥ Chestnut Soufflés ♥ #LavenderAndLime Share on X
I then had to try and find replacement plugins for the ones I was using. This took a lot of time as some did not do exactly what I needed it to do. There were a few plugins that I could not find replacements for straight away. I have made a list of these and over time I shall have to add them back. My main concerns are my recipe plugins. I used Ziplist for years until the functionality did not do what I needed. I then paid for EasyRecipe Plus which has worked really well for me. But, it is not compatible with my site. There is another plugin which looks great, and will convert all my Ziplist and EasyRecipe for me. But, it means another pay out and who knows how long it will work for. Do you use a recipe plugin, and if so, which one?
Click on the links for conversions and notes.
Chestnut Soufflés
Ingredients
- 115 mls milk divided
- 40 g fructose
- pinch of salt
- 25 g flour
- 4 eggs separated *
- 30 g butter divided
- 100 g chestnut spread
- 1 egg white *
- 20 mls vanilla sugar
Method
- Preheat the oven to 200° Celsius with a baking tray on the middle shelf
- Place 100mls milk, the fructose and a pinch of salt into a sauce pan
- Bring to the boil over a medium temperature
- Add the rest of the milk to the flour in a small mixing bowl and whisk to combine
- Whisk into the hot milk and continue whisking for 3 minutes
- Remove from the heat and add the eggs yolks, one at a time, while whisking
- Add 15g butter and the chestnut spread and whisk to combine
- Place all of the egg whites into a mixing bowl and whisk until stiff peaks form
- Fold a third of the egg whites into the chestnut mixture
- Add the rest of the egg whites and fold gently until there are no white streaks
- Melt the remainder of the butter and coat your ramekins using upward brush strokes
- Pour vanilla sugar into each one to coat
- Gently pour the batter into each ramekin and level the top off with a palette knife
- Sprinkle vanilla sugar over the top and leave for a minute
- Rim the edges then place the ramekins into the oven
- Bake for 15 minutes before removing and serve straight away
Notes
Inspiration published on Lavender and Lime July 5:
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- 2018 – Why I Am Not Showcasing June 2017
- 2012 – Beetroot Cake With A Cream Cheese Frosting
- 2011 – Tomato And Anchovy Pasta
- 2010 – Pasta With Meatballs
I am not very familiar with the things you have spoken about here, Tandy, which is why I don’t want to manage my paid site myself. Plugins I see featured but I have no clue what they do.
It can get so complicated! I am still on a learning curve 10 years down the line 🙂
I love creme de marrons.. Next time you have jungle oats.. add a spoon full. It’s delicious.. 😉
Oh yum, what a great idea!