Ingredients
5 egg
1 pound chestnut puree
3/4 cup water
1/8 teaspoon salt
1 tablespoon sugar
2 Tablespoons sugar
1 teaspoon vanilla
3/4 teaspoon vanilla
1/3 cup sugar
1 cup whipping cream
1.In large bowl, beat egg whites with salt.
2.Put s sugar and mix it.
3.Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily.
4.Rub nuts in rough cloth to remove skins.
5.Place nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat.
6.Reduce heat, cover and simmer or until very tender. Remove vanilla bean.
7.Drain chestnuts, then put through food mill or sieve, or in food processor, and puree.
8.Briefly boil together water and sugar to make thin sugar syrup, then set aside to cool.
9.Beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape.
10.Fit pastry bag with 1/8-inch plain tube and fill with puree.
11.Beat cream until stiff, then add sugar to taste and vanilla. Beat egg white in separate bowl until stiff peaks form, then fold into cream.
12.Pipe cream mixture in center, piling it.
