- For the roll:
- -1 puff pastry sheet (about 250gr - 1/2lbs, can be more)
- -1 egg yolk
- -1 Tbsp cold water
- - 8 oz / 250g chestnut puree (not the liquid spread)
- - 17 oz / 500ml heavy cream
- - 1 Tbsp vanilla sugar (or 1 tsp vanilla extract)
- - 2 Tbsp honey
- 4 inch/10cm (or bigger if you want) non-sticky metal baking tubes straight or tapered (narrowed down at one end) or pointed metal baking horns.
- Preheat the oven to 410F / 210C
- Cut the puff pastry in 1 cm / 0.4 inch wide stripes.
- Take a stripe and start rolling it like a spiral around the tubes, overlapping by ½ or 1/3 the width of the strip.
- Mix the egg yolk with the water and brush it over the puff pastry tubes.
- Bake it for 10-13 minutes or until they turn golden brown.
- Let them cool of for few minutes, and then remove carefully the roll by slightly twisting them off the tubes. Or, like I do it with the small tubes, insert your index finger into the tube and use your thumb to push the roll very carefully off of it. It will slide easily off because the puff pastry is a buttery dough.
- For the filling, whip the heavy cream and set aside.
- Grate the chestnut puree (or use a fork to make it flaky), add 1 Tbsp whipped cream and the honey. Mix it until you get a creamy paste.
-now add the remaining whipped heavy cream, and by using a spatula gently fold it in.
-fill the fluffy chestnut cream into a piping bag with a hole piping tip.
-take the cooled off and ‘empty’ roll, and fill it with the cream. To get the best results, fill it from both sides.
I LOVE chestnut, and it is one of my favorite ingredient when it comes to Fall baking
The purees are usually flavored, which means, they already have sugar in it and also rum (rum aroma).
If you happen buy a “non flavored’ chestnut puree, add as much sugar to it as you like. Rum (in case kids are eating it, rum flavoring)gives the puree an incredible flavor so I would recommend to add it too, in case you never tried it before.
But if you don’t like chestnuts, just fill the roll with whipped heavy cream or custard and dust them with powdered sugar
Happy Baking ^^
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