Ingredients & Method :

​

• Whisk 2 eggs (not the third one...), then mix in the Clément Faugier chestnut purée, the fresh cream, and the cornflour.
• Make into small croquettes, dip them into the third egg (which has been beaten up) and roll them in the breadcrumbs.
• Let them harden in a cool place for a few hours.
• The croquettes can then either be fried in oil, either be cooked in a moderate oven (thermostat 6) on a buttered tin, for about 15 minutes.