Κορμός με κάστανα και σαντιγί 
Chestnut and Whipped Cream Log
Roll with chestnut cream (puree) and whipped cream!!!!
A few more tips
It helps to roll the log when you put the creams inside parchment paper; it rolls more easily. You can find ready-made chestnut puree in a jar at the supermarket if you don't have time to make it. If you want, make the chestnut cream, place it in jars, and store it in the fridge. The recipe (with 2.2 pounds of chestnuts) makes about 3.3 pounds of chestnut cream. We use a baking pan measuring 12x16 inches for the roll. Good luck!!!
Chestnut and Whipped Cream Log
Roll with chestnut cream (puree) and whipped cream!!!!
A few more tips
It helps to roll the log when you put the creams inside parchment paper; it rolls more easily. You can find ready-made chestnut puree in a jar at the supermarket if you don't have time to make it. If you want, make the chestnut cream, place it in jars, and store it in the fridge. The recipe (with 2.2 pounds of chestnuts) makes about 3.3 pounds of chestnut cream. We use a baking pan measuring 12x16 inches for the roll. Good luck!!!
Cooking Instructions
- 1
For the roll, mix the cornstarch, flour, and baking soda, and sift them.
- 2
Beat the eggs with the sugar in a mixer until they are fluffy. Stop beating and gently fold in the sifted ingredients, then add the melted butter.
- 3
Preheat the oven to 350°F. Spread the mixture on parchment paper and bake for 10 to 12 minutes. Let it cool and then peel it off.
- 4
For the chestnut cream, in a pot, combine the 2 cups of water and sugar, and boil until the syrup becomes opaque. Remove from heat and pour 3/4 of the syrup into a blender. Add the chestnuts and puree them very well. Incorporate the puree into the remaining syrup and simmer for about 30 minutes.
- 5
Spread the chestnut cream on the baked side, then the whipped cream, and roll up the log. Refrigerate and dust with cocoa powder before serving.
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