Chestnut and Whipped Cream Log

Name: Chestnut and Whipped Cream Log
Total time: 1200 s
Yield: 1 log
Cuisine: American
Ingredients: 4 eggs; 1/2 cup sugar (about 110 grams); 1/2 cup cornstarch (about 65 grams); 1/2 teaspoon baking soda; 1/3 cup cocoa powder (about 35 grams); 3 tablespoons flour (about 20 grams); 3 1/2 tablespoons melted butter (about 50 grams); 1 cup heavy cream, whipped (35% fat); 1 1/3 cups chestnut cream (about 320 grams); Cocoa powder for dusting; 2.2 pounds boiled and peeled chestnuts; 2 cups water (about 500 grams); 3 3/4 cups sugar (about 750 grams); 1 shot rum or brandy; 1 vanilla bean; 1 pinch salt

giorgia @cook_8453607

http://www.facebook.com/SpitikesMarmeladesKaiGlyka,ellada

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!!!

Roll with chestnut cream (puree) and whipped cream!!!!

A few more tips

giorgia @cook_8453607

http://www.facebook.com/SpitikesMarmeladesKaiGlyka,ellada

Roll with chestnut cream (puree) and whipped cream!!!!

A few more tips

Roll with chestnut cream (puree) and whipped cream!!!!

A few more tips

Saved

Ingredients

20 Minutes

1 log

for the roll
4eggs
1/2 cupsugar (about 110 grams)
1/2 cupcornstarch (about 65 grams)
1/2 teaspoonbaking soda
1/3 cupcocoa powder (about 35 grams)
3 tablespoonsflour (about 20 grams)
3 1/2 tablespoonsmelted butter (about 50 grams)
1 cupheavy cream, whipped (35% fat)
1 1/3 cupschestnut cream (about 320 grams)
Cocoa powder for dusting
for the chestnut cream
2.2 poundsboiled and peeled chestnuts
2 cupswater (about 500 grams)
3 3/4 cupssugar (about 750 grams)
1 shotrum or brandy
1vanilla bean
1 pinchsalt

Saved

Steps

20 Minutes

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.