Hot Chestnuts with Iced Nougat Recipe
Hot Chestnuts with Iced Nougat
Flavors of Aquitaine
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 15 minutes
Freezing time: 12 hours

Difficulty: Average
Chef's Note

from Vincent Poussard for the AAPRA

For 4 servings

- 25 g (5 tsp.) honey
- 2 tbsp. water
- 300 g (10 oz.) chestnuts
- 400 ml (1 1/2 cups) whipping cream
- 4 egg whites
- 60 ml (1/4 cup) + 1 tbsp. sugar
- 60 ml (1/4 cup) water
  1. Roast the chestnuts on a plancha or over a wood fire. 
  2. Prepare the syrup in a saucepan: boil the sugar and water for 4 minutes to the soft-ball stage (place a drop of the syrup in very cold water; it should form a ball.)
  3. Add the honey; bring to a boil and remove from the heat. 
  4. Beat the egg whites to stiff peaks, incorporating 1 tbsp. sugar.
  5. When the whites are firm, gradually add the hot syrup, beating constantly; you have to keep whisking the mixture for about 10 minutes until it has cooled completely (Italian meringue).
  6. Whip the cream; gently fold the meringue mixture and 60-80 g (2-3 oz.) of shelled crushed chestnuts into the cream.
  7. Pour the mixture into small semi-spherical molds and freeze for 12 hours.


  • Place a half-ball of iced chestnut nougat into an ice cream cone.
  • Into a cone made from your favorite newspaper, place the rest of the grilled chestnuts.
  • Enjoy the chestnuts, alternating between hot and cold, soft and crisp, the sadness of finishing and the pleasure of starting again...
More recipe ideas

Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées

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