Prep. time: 4 minutes
Cooking time: 26 minutes

Based on a recipe by Marie-Claude Bonnefond representing Languedoc Roussillon / France to promote egg farming in a sustainable development.

1. Preheat the oven to 180 °C / 350 °F.
2. Melt the butter and combine it with the chestnut cream.
3. Add the eggs and flour and mix well.
4. Fill the molds with the batter and bake for approximately 25 minutes.
5. Let cool slightly before unmolding.
6. Refrigerate the bites until serving time.