Baked Chestnut Doughnuts

(*) 30 to 35 teaspoon doughnuts.

Boil the chestnuts in the whipped cream with sugar and salt for about twenty minutes and then puree them with a food processor. Cool.

Mix with flour, baking powder and egg and let rest for a while. Heat the fat to 180 °C and cut out small doughnuts with a teaspoon.

Bake in the floating fat, place a little on paper towels and dust with powdered sugar.

Serve with vanilla sauce, vanilla ice cream or simply with wine.

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