Maroon Sticks

For the chestnut bars, stir the chestnut puree with the cream and the egg yolks until smooth. Sift the flour over it and work it in.

Spread the mixture in a 1 cm thick layer on a baking sheet with raised edges. Cover and refrigerate for one hour.

Then cut into 4 cm long and 1 cm wide bars.

For the batter, mix all ingredients – except for the snow – to a thick batter. Fold the snow into the dough.

Turn the chestnut sticks in a little flour, pull them through the batter and bake them in hot oil until golden brown. Drain on kitchen roll.

Serve the chestnut sticks warm.

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