The chestnut and white chocolate cream roll is elegant and simple to make, even though it has 3 steps involving the chocolate cream, chestnut cream, and the sponge cake roll. You’ll see it’s easy.
We made this chestnut cream and chocolate roll in a log shape with the idea of Christmas holidays, but you can easily make it as a simple roll without cutting it for the branch.
Ideal for ending an evening with friends or for a birthday, you’ll make a great impression and you can prepare it in advance and keep it in the refrigerator or freezer.
To prepare the chestnut cream and chocolate roll, you can follow my sponge cake recipe, which you can make the day before, wrap it in parchment paper, then place it in a bag and keep it in the refrigerator.
If you like sweet rolls and logs, below you’ll find more perfect ideas for the holidays, and then right after the photo, as always, we’ll discover how to prepare the chestnut cream and white chocolate roll!!
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Chestnut Cream and Chocolate Roll
- 3 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 pinch salt
- 14 oz chestnuts (or pre-peeled chestnuts)
- 3/4 cup sugar
- 1/4 cup butter
- 3 cups water
- 1 cup heavy cream (or whole milk)
- 1 tsp vanilla extract
- 1 cup heavy cream
- 7 oz white chocolate
- 2 sheets gelatin
- 3 oz dark chocolate (for decorating the log)
Tools
- 1 Electric whisk
- 1 Immersion blender
- 3 Bowls
- 1 Baking tray rectangular 16 x 12 inches
- 1 Thermometer
- 2 Piping bag
Preparation of Chestnut Cream and Chocolate Roll
To prepare the chestnut cream and chocolate roll, first, make the chestnut cream.
Start the chestnut cream with pre-peeled chestnuts, then chop them roughly.
Boil them with water, sugar, and vanilla extract for 35/40 minutes.
Check if they are tender before turning off the heat, if they are maroons, they will take more time than chestnuts.
Off the heat, blend them with an immersion blender being careful of splashes because the mixture is hot.
You need to get a cream, pass it through a sieve to remove any lumps.
Finally, add the butter and cream (if you prefer, you can use milk) and mix to combine.
Cover with cling film in contact and place in the refrigerator to firm up.
Meanwhile, while the chestnut cream is firming up in the refrigerator, prepare the sponge cake.
Beat the eggs (at room temperature) with the sugar using an electric whisk until the mixture forms ribbons when lifting the whisk.
It will take about 6 minutes, then add the flour with the salt all at once and incorporate using a hand whisk.
Proceed with gentle movements from bottom to top to avoid deflating the eggs, and meanwhile, preheat the oven to 356°F in static mode.
Line a 16 x 12 inch rectangular baking tray with parchment paper and pour the mixture, leveling it on the surface to reach the edges.
Bake the sponge cake roll for 12/15 minutes and once cooked, sprinkle it with sugar and roll it in its parchment paper.
Let it rest and cool.
Once cold, unroll it gently and fill with the chestnut cream once cooled.
Roll it again, then cut a piece to position as a tree branch.
Place in the refrigerator covered with cling film.
Soak the gelatin sheets in lukewarm water for 10 minutes.
Chop the white chocolate roughly and heat the cream until it reaches 185°F, if you don’t have a kitchen thermometer, remove from the heat as soon as you see the first bubbles.
Remove the cream from the heat, squeeze and incorporate the gelatin sheets into the cream, stirring with a spatula to dissolve them.
Add the white chocolate pieces and stir again until melted.
Cover with cling film and let cool completely.
Once cold, beat the white chocolate ganache with an electric whisk until you obtain a thick and creamy texture.
Place it in a pastry bag fitted with a star tip and decorate the chestnut cream and chocolate log by making stripes.
To finish, if you want to give an extra touch to your chestnut cream log, melt the dark chocolate and with a pastry bag with a small tip, decorate it by letting it drizzle.
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How to Store the Chestnut Cream and Chocolate Roll
You can store it in the refrigerator well closed in an airtight container for 3 days.
If you prefer, you can freeze it and then let it thaw in the refrigerator for 4 hours.
