Saturday, 12 November 2011

chestnut cream roulade



I made this beautiful roulade in the summer for the we should cocoa 'roulade' and 'strawberries' challenge but that was not its original recipe ... more of a tasty alias version of its true self...

... its true-self is this stunning chestnut cream roulade... smooth... silky... creamy... nutty... deeply, darkly chocolatey... and just a little Christmassy, which is helpful as it's one of the dishes i'm cooking for my Christmas dinner this year and am making it now to photograph for my December article in Lincolnshire Life Magazine...

... I urge you to take a little time out of your lives and make this divine dessert... but a word of warning... follow the recipe to the letter and you cannot fail... diverge from it even slightly and on your own head be it!


chestnut cream roulade

For the roulade:
4 eggs - separate yolks and whites
150g good dark chocolate (at least 80% cocoa)
4oz caster sugar

For the filling:
300m tub of double or whipping cream
1 x 250g tin of sweet chestnut spread

- In a large bowl, beat the yolks with the sugar until soft and light.

- Melt the chocolate (I do this gently in the microwave but if the idea sends shivers up your spine, then use the classic bowl over simmering water method...) at this stage add 1 and 1/2 tablespoons of hot water to the choc mix, then add it to the egg and sugar mix.

- Next beat the egg whites till stiff and then carefully fold them into the mixture.

- Line a large Swiss roll tin with tin-foil which you should then grease well with butter or margarine.

- Pour the mixture into the tin and bake in the oven at 160C for 20 minutes then a further 10 minutes at 90C.

- Whilst it’s baking, grease another large sheet of foil and place it on a flat surface where it won’t have to be moved for a while.

Now the tricky bit...

- Once baked, take it out of the oven and immediately turn it over onto the greased foil and leave it, with the baking tin still on top for at least 8 hours... so bake in the morning and get on with making the soup, or bake in the evening and leave it overnight.

- Now you're ready to assemble; whip the cream and stir in the chestnut spread.

- Take off the baking tin and carefully peel off the foil that lined the tin.

- Spread the cream mixture evenly onto the surface of the roulade and then, using the excess foil, roll the roulade into shape.  It should be able to be slipped neatly onto a plate.

- Sprinkle with icing sugar for a classic Yule Log look and then don’t forget to eat and of course, enjoy!

25 comments:

  1. Looks very good indeed - I would love a bit served to me however I am not brave enough to try to make my own!

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  2. Fabulous! I don't like Christmas cake or Christmas pudding so am always on the look out for alternatives to make at Christmas. This ticks all the boxes, lovely photo's too. x

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  3. This would be perfect for the holidays Dom.

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  4. What would Christmas be without a roulade/yule log!? This looks delicious Dom and beautifully festive pictures with the holly!

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  5. I think I could set a little time aside over the coming weeks to make a big ol' mess of this ;0)

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  6. i've not had anything to eat yet today...i want to eat this all!! :)

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  7. This is such a nice light dessert with incredible flavours! Reminds me of a Buche de Noel ... and you photographed it so prettily!

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  8. Oh I love the Christmasiness (!) the chestnuts add to the roulade.

    Great styling Dom.

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  9. Wow, that looks fabulous....I wonder.....pud or roulade this year.....

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  10. looks good Dom - where did you get the recipe from!
    LoL mummy x

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  11. Dom, you are such a hard task master - don't deviate from the recipe at all???? Looks bloody delicious and as I've made something very similar myself, though not nearly as perfectly rolled, I know it is indeed good. Good choice for Christmas day.

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  12. I do love chestnut and the red fruit makes this look very festive!

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  13. Very French Darlink and c'est parfait! Just gorgeous and my favourite Christmas dessert too......beautifully presented!
    Karen

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  14. mmm this looks delicious Dom. I just resisted buying some sweet chestnut spread this afternoon and bought bottled ones instead...I love it, it reminds me of chestnut crepes in Paris...but I was worried if I started on something so festively luscious and sweet this early in the season it might become a regular thing and I'd be enormous by Christmas eve...

    ...enjoy...

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  15. Dom, I find a roulade even more challenging then soup! This looks (and sounds superb). You are inspiring! X

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  16. You can't beat the thrill (or terror) of making a roulade. Chestnut cream is an excellent winter flavour I think.

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  17. This looks amazing. No deviation from the recipe requires reading it properly - something I'm not very good at!

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  18. VERAMENTE GUSTOSA PURTROPPO IO NON PARLO LA TUA LINGUA MA TI SEGUIRO COMPLIMENTI

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  19. What a fancy dessert. A great ending to your Christmas dinner for sure. I haven't had chestnuts in a cream before, but have had them in stuffing. Delicious.

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  20. That ticks all the boxes for me :-) chocolate and sweet chestnuts ... I will have to make this!

    And I promise to follow the instructions very carefully so the sponge cracks and looks exactly like tree bark.

    Celia

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  21. How I love chestnuts and the idea of filling a roulade with chestnut cream is just my idea of heaven, thanks for this idea!

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  22. Looks great, and just might solve my Christmas dessert dilemma, given a dislike of dried or glace fruit of any description by half of the guests.

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  23. You are clever... and now I know what to do with that special tin of chestnut puree I've been saving.

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  24. This looks really good! I must admit, I have never had a chestnut, but every year when I hear those famous lyrics: "Chestnuts roasting on an open fire...jackfrost nipping at your nose" I wonder what they taste like. I am so curious and this looks AMAZING!!!

    http://foodfashionandflow.blogspot.com/

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