Gluten-free chestnut fondant

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This cake is incredibly melty and will delight chestnut lovers. It’s a specialty from Ardeche, in the south-east of France. Amateurs would even prefer it flourless which makes it a great gluten-free option. The recipe is about 6-7 minutes of preparation. So quick and easy for a so delicious homemade desert. I love it served with a warm chocolate sauce on the side.

Gluten-free chestnut fondant

Ingredients (6-8 servings, ∅ 24cm/9inch ):

  • 500g/17,6oz chestnut spread (or 300g/10.5oz unsweetened chestnut puree + 200g/7oz sugar)
  • 100g/3,5oz butter
  • 60g/2,1oz flour (optional)
  • 2 egg yolks
  • 2 egg whites
  • 1 pinch of salt
  • 2-3 drops of pure vanilla extract


Preheat the oven to 180°C/350°F. Mix the chestnut spread, melted butter, flour (optional), egg yolks, salt and pure vanilla extract. Whisk the egg whites until firm peaks. Add to the preparation and mix gently. Pour the mixture in a greased springform pan. Cook for 45 minutes.


Confit pumpkin and chestnut soup

Pumpkin and chestnuts soup

Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!

Confit pumpkin and chestnut soup


  • 1kg/2,5lb pumpkin
  • 450g/1lb pre-cooked chestnut
  • 4 garlic cloves
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 pinch of nutmeg powder
  • cream
  • roasted squash seeds

Pumkin and chestnuts soup top


Preheat the oven to 150°C/350°F.

Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.

Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.

Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.

Vegetarian stuffed cabbage with chestnuts, parsnips and carrots

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I love stuffed cabbage. Cabbage is so healthy, tasty and full of proteins. For this recipe, I wanted to make a vegetarian option. Also, I grabbed the flavours thesaurus by Niki Segnit to find the best flavours combination. Cabbage and chestnut looked like the perfect match. I love both. I had one natural chestnut jar left so I could skip the long chestnuts preparation. Plus I had some carrots and parsnips that looked good with it. In less than 30 minutes, the chestnuts stuffed cabbage dish was ready to serve.

Vegetarian stuffed cabbage with chestnuts, parsnips and carrots

Ingredients (4 servings) :

  • 1 cabbage
  • 350g/12,5oz chestnuts
  • 100g/3,5oz carrots
  • 100g/3,5 parsnips
  • 1 onion
  • 10cl/4fl.oz. white wine
  • 1 teaspoon of olive oil
  • Salt, white pepper, hot chili pepper powder

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Directions :

  1. Peel parsnips and carrots. Cut in small pieces. Steam for 20 minutes.
  2. Steam cabbage for 20 minutes.
  3. Peel and finely chopped the onion. Sweat the onion in a pan with olive oil. Add the chesnuts et cook for few more minutes.
  4. Add carrot and parsnip pieces. Lower heat. Cook for few 2-3 minutes.
  5. Deglaze with white wine. Season with salt, white pepper and a pinch of chili pepper powder.
  6. Pick the leaves of the cabbage off.
  7. In a robot, mix chesnuts preparation, carrot, parsnip, and the rest of the cabbage.
  8. Make small balls with the mixture. Place in a middle of a leave. Fold the sides over. Repeat operation with other leaves.
  9. Serve with salad mix.

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