🔕 🔔
Loading…

My Basket ()

All questions

Chestnut mousse for a cake filling

Ok, so here's the deal: I have leftover sweetened chestnut paste/puree and I'd like to use it for filling in a cake. The cake recipe I'm working with also leaves me with leftover egg whites, but not yolks. Do you guys think I could cobble together a chestnut mousse with whipped egg whites and maybe whipped cream?

All the recipes for chestnut mousse I've seen include egg yolks, and I'm wondering if there's a reason the egg yolks are there, apart from adding a rich flavor.
Thanks!

asked by Stephanie B. 30 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 200 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 30 days ago

I have no opinion of the feasibility or your idea. But assuming the chestnut paste is a pricy ingredients I would follow a recipe I had faith in and gladly incur the cost of a few extra eggs and save the extra whites for something else. A more creative and confident baker might think otherwise.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 29 days ago

Nice idea to use up the egg whites, but I think not here.
Throw them into a strata; or save in freezer for another use.
Chestnut paste is basically starch...adding the egg yolks give it some fat and a more spreadable texture. Adding in whipped egg whites, basically protein, will add structure and dryness (the opposite of the smooth, spreadable filling you want).
I agree with caninechef's suggestion - make a good, reliable recipe as is. At least the first time. Start ringing the changes after that.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

83b2f7bb 6d57 4b26 a96e f27f66b1e409  14355058 10103657439758468 7616383974552013464 n
added 29 days ago

Ah I see, thanks for that explanation Nancy.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 29 days ago

I agree with Nancy. I would freeze those egg whites and use them later for Pignoli Cookies!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.