Chestnut roll
By VicentaLakin
Recipe Recommendations
- Sponge cake body
- chestnut paste 160 grams
- unsalted butter 40 grams
- light cream 40 grams
- sugar 40 grams
- rum 5 grams
- Decorate chestnut meat appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Chestnut roll
1
Chestnuts are boiled with high-pressure pots, cold water is immersed for about two hours, so they can be peeled。2
Chestnut mud sift3
Butter back soft. Chestnut mud + sugar + butter slow-momentation with an eggbeater + a small number of times with light cream + rum mixing back up。4
Half of the chestnut cream is in the bouquet。5
Plate or tarpaulin, cake with chestnut cream。6
Good with a stick。7
It's a beautiful roll。8
The cakes are slashed at both ends, and the curls will be more beautiful。9
Refrigerated 30-point rigidity。10
Cut off both ends of the decoration11
It's beautiful12
The bouquet of butter cream is evenly squeezed。13
Montblanc's transformation