Traditional recipes

Chestnut cream roll

Chestnut cream roll

As I told you, these days in my city is the Feast of Chestnuts. So I had to make a "sweet" in tune with the Feast. ), if the look was not what I wanted even now, the taste made up for this shortcoming. I quickly made the roll and ran to delight my eyes at Expo Flora.

Rolling sheet:

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • a little baking powder
  • 2 tablespoons oil
  • vanilla
  • Salt

Cream:

  • A jar of chestnut puree
  • 250 gr Mascarpone cream
  • 2 tablespoons cocoa

Glaze:

  • 300 gr chocolate
  • 50 ml unsweetened coffee
  • 50 gr butter
  • peanuts

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chestnut cream roll:

For the roll sheet:

Separate the eggs. Beat the egg whites with a pinch of salt. Add the sugar and vanilla and continue beating. Mix the egg yolks with the two tablespoons of oil, then place over the egg whites and mix further.

Mix the flour with the baking powder and lightly incorporate it with a spatula in egg foam. In a tray lined with baking paper, put the composition and leave in the oven for 10-15 minutes. I left for 15 minutes.

Remove from the oven. Moisten a towel, put another baking paper on it, sprinkle with powdered sugar and turn the sheet over. cool. Meanwhile prepare the cream.

Cream:

Mix the Mascarpone cream and add the chestnut and cocoa puree. The cream is ready.


Gently unwrap the roll sheet, put the cream, roll it back and leave it in the fridge until we make the icing.

Glaze:

We make coffee, I don't think we need instructions, but maybe Boss will tell us how to do it… ..Lol.

Chocolate broken into pieces, together with butter and coffee we put it on the steam bath. I used coffee instead of whipped cream because I wanted to soften the too sweet taste of the chestnut puree. The icing was a little hard for this reason. but a little hard to cut.

We put the icing over the roll and sprinkle with hazelnuts. Ideally it would have been hazelnuts, but we didn't have any.

Ready and cake, ready and recipe I'm going to have fun.


Christmas roll with chocolate and chestnuts

Boil the milk in a large saucepan. After it has boiled, take the pan off the heat, add the tart cream powder over the boiled milk and mix with a whisk for about a minute until completely dispersed. Add the chocolate to the hot cream. Mix well, then cover with a foil of freshness to prevent the formation of dry skin on the surface. Store in the refrigerator for about 2 hours to bind.

It took

Preheat the gas oven to the 6/200 ° C position (for the hot or electric air oven). Mix the flour with the baking powder. Beat the eggs with the sugar. Sift the flour mixed with the baking powder over the foam and mix until a homogeneous composition is obtained. The composition is poured into the baking tray, greased and lined with baking paper beforehand. Level with a spatula. Put the tray in the oven on the middle grill and bake for about 10 minutes until it gets a nice golden color. Allow to cool in the pan for about 10-15 minutes, then carefully pour over a damp kitchen towel. Roll wide, immediately (while still warm) using the towel for help. Allow to cool completely. For the syrup, mix the sugar with the water in a small saucepan and bring to a boil. Boil until slightly viscous (syrupy). Mix the chocolate cream a little more for loosening and then divide it into two parts (one of 2/3 and the other of 1/3)

Unroll the countertop sheet and grease with syrup using the brush. Cover with 2/3 of the cream. Finely chopped candied chestnuts are sprinkled on top of the cream. Roll again and squeeze lightly. The cream may come out a little at the edges. Store in the refrigerator for a few hours. Cut the ends so that the roll gets a clean, beautiful look. Whip the sweet cream for the whipped cream. Incorporate the rest of the chocolate cream and cover the roll with the obtained composition. Sprinkle with cocoa powder and garnish with chocolate flakes and half-sweetened chestnuts. Keep cold until serving.

Unroll the countertop sheet and grease with syrup using the brush. Cover with 2/3 of the cream. Finely chopped candied chestnuts are sprinkled on top of the cream. Roll again and squeeze lightly. The cream may come out a little at the edges. Store in the refrigerator for a few hours. Cut the ends so that the roll gets a clean, beautiful look. Whip the sweet cream for the whipped cream. Incorporate the rest of the chocolate cream and cover the roll with the obtained composition. Sprinkle with cocoa powder and garnish with chocolate flakes and half-sweetened chestnuts. Keep cold until serving.


Autumn fruit recipes

  • Chestnut puree / cream soup
    Ingredients: 2 cups chestnuts, ½ cup whipped cream, a tablespoon of butter, 2 tablespoons of honey and salt.
    Preparation: peel the chestnuts and boil them in a large saucepan. Let them boil for 15-20 minutes and then add them to the blender with the whipped cream and a little water in which they boiled. To reach the consistency of the soup, add more water until it becomes liquid.

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Cake with burnt sugar cream with chestnut puree cream
Goose stuffed with chestnuts
Muffins with chestnut puree
Turkey roll with chestnut filling and mashed potatoes with blueberry sauce
Chestnut check
Turkey filling with figs and chestnuts


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40 comments to the meringue roll with walnuts filled with chestnut cream

tomorrow I intend to make this roll too, but I have chestnut puree in a jar, bought in France) and they are already sweetened with rum essence, do you think I can make the mixture with whipped cream? here where I live (in Germany) no I found chestnut puree in the package.

I THINK IT'S GOOD I'LL TRY IT

I forgot to ask though if anyone has any tips for meringue countertops. I struggled terribly to get it off the parchment paper. Thanks

Wonderful cake. Thanks a lot for the recipe. I changed the cream a little. I accidentally put cream instead of whipped cream when I made the cream inside, and to straighten the basil I put an envelope of vanilla pudding in the cream. The result was: the double portion of the cake was finished in 45 minutes (guests avoided taking the third portion, and emptied the tray after we sat down at the TV & # 8230. One by one in the kitchen) To die laughing :)

Hello, I also have a question & # 8230 can the recipe be managed even by a beginner in the kitchen? And can we replace the chestnut puree with something else? & # 8230thank you

I also found at the crossroads chestnut puree in a 350 g jar, from Raureni.
I can't wait to make this roll.

mikimik, I'm waiting for you with impressions, my dear. I'm sure you'll like it,
there is no other way, because it is very tasty. :)

I admire you very, very much. # & # 8230

BigMama & # 8211 1: don't take me with you anymore :)). 2: thank you for
the trust you gave me in trying my recipes. 3: come on if a
you try it and taste it, you miss it :))!

Thanks a lot, Laura! I don't think I have to make the syrup very sweet because the chestnuts are also sweet.

Ionela, I'm waiting for you with impressions, I'm really curious how it turned out for you. :)

Laura, I'm in Greece and I have chestnuts, can you help me make chestnut puree at home? How are glazed chestnuts made? I think it's a sensational roll!

Ionela, I think (because I never did) that it would be done like this: boil the chestnuts for about an hour, then peel them both from the hard skin and from the skin inside, then crush them. You prepare a sugar syrup (as for Greek pies) just by flavoring it with rum and not lemon. Put the crushed chestnuts in the hot syrup and simmer on low heat, stirring constantly, until it has the consistency of a polenta not too hard. Pass (I would recommend the hand blender, through the sieve it is more difficult to pass them) and this should be the chestnut puree. Sorry, with exact quantities I can't help you, but I trust your taste. :)
For the same glazed chestnuts, boil them, peel them, make a syrup, leave them in it overnight, then take them out and drain them. In the remaining syrup add more sugar, and boil it until the newly added sugar dissolves and put the chestnuts there again. Repeat three times then let them dry and ready.

God, I really like Laura. Besides, I like everything you do in the kitchen. Chestnut cream is wonderful.

Claudia, I'm glad you like it. I liked it too, my husband liked it too, but I didn't have the family junior place :))!

The taste & # 8230ah I think the taste is divine, maybe the appearance does not excel (although you will look beautiful) because it is not a combination of contrasting colors but the taste & # 8230 I think has a good taste only for these holidays, Valentini and I know what else, it's just meringue :) Mrs. Laura, I'm still terrorizing you with posts with a question. Delicious cake from Anna Pan pastries have you tried? How is it done? That combination of sweet cheese and caramelized apple is a dream.

Ana B, I don't know what's wrong with this pastry, I think I told you one more time :). Where is it, in what city? If I tasted that cake, I could probably reproduce it, or close, but I just have no idea what it's about.

Wonderful recipe. I am a fan of chestnuts and my family loves chestnut puree. It is a wonderful recipe, I will definitely try it.
I found chestnut puree in a jar, produced by a factory in Raureni, Ramnicu Valcea.
In the recipe you talk about a 250gr package. Where can it be purchased? I am interested because in general the chestnut puree is hard to find in Bucharest.
Thank you for the recipe Ileana

Dear Ileana, I assume that you can use the chestnut puree produced by Raureni with equally good results. I don't know exactly what texture it has, I used a package of 250 grams, Hungarian, we in Timisoara find it frozen in all supermarkets (real, auchan, metro, etc.). I'm attaching the picture to see what it's about.
http://s1.ipicture.ru/uploads/20110209/14XDSy8Q.jpg

Thanks for the clarification on the chestnut puree.
I will look for it here in Bucharest, at Real and Auchan

God, Laura, what a crazy roll. 100% is a delight. If I was standing next to you & # 8230 now I was at your door)

Ehhheeeeii, what a pleasure it would have been for me to open your door :). But & # 8230 doesn't bring the year that the watch brings, you never know! :)


Chestnut syrup roll

Have you eaten chestnuts so far? They are fragrant and sweet. Moreover, I make a super syrupy roll!

1. For the dough, rub the eggs with the sugar until a frothy dough is obtained. Beat the egg whites and put over the yolk cream. Alternately add flour and starch, then milk and mix gently.

2. Pour the dough into the baking tray lined with baking paper and leave in the oven for 20 minutes. Remove on a damp napkin and roll.

3. For the cream, heat the milk. Rub the yolks with the sugar until the mixture turns white, add flour, mix and pour the warm milk. Mix well, put on the fire and let it boil until it becomes a thick cream. Allow to cool in a bowl, add the thawed chestnut puree and mix well.

4. The roll is easily opened and soaked in the boiled syrup of the mentioned ingredients. Fill with cream on the inside, cover with the rest of the cream and with the teeth of the fork draw stripes similar to the bark of a tree. Place the glazed chestnuts and let cool for 4 hours.


Chestnut cream cake

1. For the top, make a sugar syrup, 2-3 tablespoons of water and cocoa. Boil over low heat, stirring constantly, until bound, then add the rum and allow to cool.

2. Rub the butter, add the yolks and the chocolate syrup one by one, little by little. Mix with the beaten egg whites, foam and flour, then bake in a hot oven at the right heat for 15-20 minutes.

3. For the cream, boil the notched chestnuts in enough water to cover them, until the peel comes off, which is removed. Continue to boil so that the thin skin can be cleaned. The core of the chestnuts is passed twice through the mincer, then boiled in a bound syrup made of sugar and water, only 2-3 minutes, stirring constantly so as not to stick to the bowl. When it cools, add the vanilla sugar, the rubbed butter and the rum.

4. Cut the cooled worktop into 2 or 3 sheets. Grease with cream, then assemble the cake and garnish with powdered sugar and some fruit.


The tastiest cream cheese for rolls and cakes + a bonus recipe!

Team Bucătarul.eu offers you the most successful cream cheese recipe, which is very easy to prepare, from only 4 ingredients, it is delicious, healthy, tender, very fluffy and airy. This cream can also be served as a separate dessert, decorated with fruit, pieces of nuts or chocolate. Today we share with you a delicious recipe for roulade with cream cheese, which is very delicate and has a divine taste. Make amazing desserts with cream cheese!

INGREDIENTS

& # 8211 300 ml cream (at least 33%)

& # 8211 Vanilla sugar, vanilla or vanilla extract & # 8211 to taste

METHOD OF PREPARATION

1. Choose cottage cheese with any fat content. If the cheese is granulated, then pass it through a sieve.

2. The cheese must be well drained.

4. Add to the cheese: powdered sugar, vanilla and about 50 ml of cold cream. Beat the ingredients with the mixer and gradually pour in the remaining cream. You can adjust the desired consistency by adding more or less cream.

We suggest you prepare a sponge cake roll with this cream cheese.

Sponge cake roll with cream cheese

INGREDIENTS

& # 8211 50 g of potato starch

& # 8211 1/2 serving cream cheese

& # 8211 65 g sugar for syrup

METHOD OF PREPARATION

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a fluffy meal. Then gradually sprinkle the sugar (150 g) and beat continuously. You can replace the sugar with powdered sugar to dissolve completely.

2. Incorporate the yolks one by one.

3. Sift the flour, starch, vanilla and baking powder, combine the ingredients and mix well (potato starch gives the sponge cake a porous and elastic texture and does not crumble during cutting).

4. Incorporate the dry mixture into the egg whites in 2-3 rounds and mix carefully with a wooden or silicone spatula.

5. Pour the dough onto a tray lined with baking paper and level. The thickness of the dough should be about 5-7 mm. Beat the table tray 2-3 times to smooth the surface.

6. Bake the sponge cake in the preheated oven at 180 degrees for about 20 minutes.

7. Cover the sponge cake with baking paper, turn it over and remove the baking paper on which the countertop was baked. Turn the paper over and cover the top with the clean side. Roll the countertop in a roll between 2 layers of paper and let it cool completely for about 30-40 minutes.

8. Prepare the syrup: combine water and 65 g of sugar, bring to a boil and allow the syrup to cool completely.

9. Unwrap the sponge cake top and soak it in syrup.

10. Place the cream cheese on top, leaving free space at the edges of 1-1.5 cm. Roll the top into a roll and place it on a shredder with the side glued down.

11. Refrigerate the roll for 2-3 hours to soak and harden.

See how to prepare the cream in more detail in the video below.


Chestnut puree roll

I have long decided to make something sweet with chestnut puree. And because I didn't want to eat it only with whipped cream as we find it at confectioneries, I said to try an equally simple recipe, namely a roll with chestnut puree. It is made quickly in about 30 minutes and is absolutely delicious :).

  • 3 eggs
  • 3 tablespoons powdered sugar
  • 2 tablespoons flour
  • 1 teaspoon oil
  • 1 tablespoon cocoa
  • 125g butter 80-82% fat
  • 250g chestnut puree
  • 75g old powder
  • 2 drops of rum essence

or a glaze of 100g chocolate and 50ml sour cream

1. Whisk the egg whites, mix the yolks with the powdered sugar and then add the oil and mix the flour with the cocoa powder. Don't make my mistake and sift the cocoa powder otherwise you will be surprised to be granular :).

Alternatively, add to the mixture of yolks and sugar the egg whites, foam and flour mixed with cocoa. Mix lightly over your head with a spatula, pour the composition into a 25 & # 21535 tray lined with baking paper and bake at 180gC for 10 minutes.

Turn the top over on a damp napkin or lined with powdered sugar and roll lightly. Let cool.

2. For the cream, mix the butter with the powdered sugar for a few minutes and then gradually add the chestnut puree. At the end we add the rum essence.

3. Spread the cream over the counter and roll lightly.

Decorate with whipped cream or even better with a chocolate icing. Heat the whipped cream for the fire and add the broken chocolate pieces. Stir quickly until smooth and pour the warm icing over the roll.

You can serve the roll immediately :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Strawberry roll with strawberries

Roll in a pan with a fork, a quick preparation & # 537i f & # 259r & # 259 much & # 259 c & # 259ldur & # 259 & icircn buc & # 259t & # 259rie. This roll is a delicious dessert that can be prepared very easily
C & # 259p & # 537unii are plants of the Rosaceae family (from the same family with cherries, vines, but also with apples, brushes, plums, peaches, horses, corcodes, blackberries and raspberries). C & # 259p & # 537una is a luxury fruit, the appearance of which is appreciated as it took place around 1750, near the French city of Brest.
Some are quintessential lymphatic drainers, and act especially on the lymph nodes and later on the kidneys, stimulating the renal elimination of toxins and acids. The main action of some of them is on the lymph nodes, which are surrounded by toxins, stimulating the elimination of their circulation along the limbs. C & # 259p & # 537uns have anti-oxidant effects (anti-inflammatory), detoxifying effects and neutralization of free radicals.
C & # 259p & # 537unele are considered & rdquofruits of events & rdquo & ndash symbolizes & acircnd & icircn return of happy days. The shape is rounded (carnal and feminine symbol), the red of the epidermis and the thigh (attracting heat, but also sexuality) combined with the green of the calyx and the pendulum of the heart. ) & ndash he is often the messenger of the couple's love / love.

Photo: Rolling pan with c & # 259p & # 537uni & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i & # 8239stop:
4 or & # 259
8 tablespoons f & # 259in & # 259
10 tablespoons zah & # 259r
30 ml oil
400 g br & acircnz & # 259
15 c & # 259p & # 537uni
1 pinch of salt
Preg & # 259te & # 537ti a & # 537a:
Mix eggs with 4 tablespoons of sugar, salt, 8 tablespoons of flour and 2 tablespoons of oil. Put the composition in a cold pan, greased with oil, then cover with aluminum foil and bake on the fire for 5-6 minutes. Turn around on the other side, then place the countertop sheet on a wooden bottom covered with cling film and set it aside to cool down a little.
Mix the cheese with the remaining sugar and spread it evenly over the counter. Cure & # 539i c & # 259p & # 537inii & # 537i le pui pe un b & # 259 & # 539. Put the beans over the br & acircnz & # 259 & # 537 and roll them tightly with the food foil. Sco & # 539i b & # 259 & # 539ul & # 537i r & # 259ce & # 537ti rulada & frac12 or & # 259.


Ingredients

  • Wheat (26 & # 21536 cm)
  • 4 medium eggs
  • 1/2 teaspoon salt
  • 80 g spinach
  • 70 g flour
  • 1 teaspoon grated baking powder
  • Cheese cream
  • 200 g cream cheese (Philadephia type)
  • 70 g butter
  • 70 g sour cream (fermented, 24% fat)
  • 1 teaspoon of paprika tip
  • 1/2 teaspoon salt
  • ground pepper to taste


Video: Αφράτο ρολό με κρέμα και φρούτα!! (October 2021).