Jonathan Jersualmys Chestnut Soup Foie Gras Flan and Croque en Bouche

Ingredients

• 3 Tablespoons unsalted butter
• 6 Cups chicken broth
• 1 Pound peeled cooked whole chestnuts, crumbled (3 cups)
• 1/4 Cup port wine
• 1/4 Cup heavy cream
• 1 Cup finely chopped onion
• 2 Cups heavy cream
• 1 Ounce black truffle
• 5 egg yolks
• 1/4 foie gras chopped
• 2 Cups milk
• 1 vanilla bean, split
• 1/2 sugar
• 6 Tablespoons cornstarch
• 5 large egg yolks, lightly beaten
• 1 Teaspoon freshly grated orange peel
• 2 Tablespoons fresh orange juice
• 1/2 Cup heavy or whipping cream
• 1 1/2 Cup cups water
• 10 Tablespoons unsalted butter or margarine, cut up
• 1 Tablespoon sugar
• 1/2 Teaspoon salt
• 1 1/2 Cup cups all-purpose flour
• 5 large eggs, at room temperature
• 1 3/4 Cup cups sugar, divided
• 3 Tablespoons light corn syrup, divided

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