The Christmas Chestnut and Chocolate Roll is an elegant and indulgent holiday dessert. A soft rolled sponge cake encloses a creamy chestnut and chocolate filling, balancing sweetness with deep cocoa notes. Refined yet approachable, it can be made ahead and served as the perfect finale to Christmas lunch or dinner.
people
Spoon Desserts
Equipment
- Electric Mixer or Stand Mixer
- Kitchen Thermometer
- 2 Baking Sheet rectangular 30x40 cm (12x16 in)
- Immersion Blender
- Fine Mesh Strainer
Ingredients
For the Sponge Cake (to roll)
- 85 gr All-purpose flour
- 75 gr Egg yolks
- 65 gr Granulated sugar ((Amount 1))
- 100 gr Egg whites
- 35 gr Granulated sugar ((Amount 2))
- 1 gr Bourbon vanilla
- 2 gr Salt
For the Chestnut Cream
- 200 gr Chestnuts
- 75 gr Granulated sugar
- 25 gr Butter
- 375 gr Whole milk
- 2 gr Bourbon vanilla
For the Chocolate Buttercream
- 135 gr Soft butter (at 50°F (10°C))
- 60 gr Granulated sugar
- 60 gr Egg yolks
- 20 gr Water
- 50 gr Milk chocolate couverture
- 20 gr Hazelnut paste
For the Glaze
- 250 gr Heavy cream
- 100 gr Glucose syrup
- 70 gr Sweetened condensed milk
- 400 gr White chocolate
- 250 gr Neutral glaze (nappage) (See recipe)
- 8 gr Gelatin sheets
- 5 gr Titanium dioxide (Optional, for a whiter glaze)
For Finishing (Optional)
- 50 gr Chocolate
- 1 foglio Edible gold leaf
Instructions
For the Sponge Cake (to roll)
- Start by whipping the egg whites with the salt and sugar (2) until you get a glossy, stable meringue that is firm but not dry.
- In a separate bowl, whip the yolks with sugar (1) until the mixture is pale, fluffy, and very airy.
- Sift the flour twice to make it finer and more aerated. Lighten the yolk mixture by folding in a portion of the whipped whites, then add the flour gradually, alternating with the remaining whites. Fold gently from bottom to top to avoid deflating the batter.
- Spread the batter onto two 30×40 cm (12×16 in) baking sheets lined with parchment paper, in an even, thin layer. Bake at 200°C (392°F) with the vent closed for 4–5 minutes, until the sponge is lightly colored and springs back when touched.
- As soon as it comes out of the oven, flip the sponge onto a clean kitchen towel, peel off the parchment, and gently roll it up while it’s still warm. Let it cool slightly in this position so it stays elastic and won’t crack when filled.
For the Chestnut Cream
- Combine all the ingredients in a saucepan and bring to a boil. Continue cooking over low heat for about 40 minutes, until the milk has reduced and the chestnuts are very tender.
- Blend until smooth, then pass through a fine mesh strainer. If the cream is too thick, loosen it little by little with liquid heavy cream or whole milk, until soft and velvety.
For the Chocolate Buttercream
- Cook the water and sugar to 116°C (241°F). Pour the hot syrup over the lightly whipped yolks while mixing, then whip on high speed until pale, thick, and stable.
- Meanwhile, soak the gelatin sheets in cold water for about 10 minutes.
- Melt the chocolate to 50°C (122°F), mix it with the hazelnut paste, and add it to the whipped yolk mixture. Keep mixing until the mixture cools to about 20–25°C (68–77°F).
- Add the soft butter (around 10°C / 50°F) and whip at medium speed until smooth, fluffy, and well aerated.
For the Glaze
- Bring the heavy cream to a boil together with the glucose syrup and sweetened condensed milk.
- Pour the hot liquid over the chopped white chocolate, then add the neutral glaze, titanium dioxide (if you want a whiter glaze), and the well-squeezed gelatin sheets.
- Emulsify with an immersion blender, keeping the blender head fully submerged to avoid incorporating air.
- Strain the glaze, cover it with plastic wrap directly on the surface, and chill for at least 12 hours. Before using, warm it back up to 38°C (100°F).
Assembling the Dessert
- Fill one of the two sponge sheets with the chestnut cream, roll it up using the parchment to help, and transfer to the freezer until completely frozen.
- Repeat with the second sponge sheet, using the chocolate cream, and freeze this one as well.
- Once fully frozen, cut one of the two rolls in half on a diagonal to create the two “branches” of the log.
- Bring the glaze to 38°C (100°F). Glaze the main log first, then the two branches. If you like, create subtle brown streaks by drizzling milk chocolate melted to about 40°C (104°F).
- Place the main roll on a serving platter, attach the branches on the sides, and finish with edible gold leaf applied gently with tweezers. Let the dessert thaw in the refrigerator for at least 2 hours before serving.
Notes
Nutrition
Serving: 100g | Calories: 764kcal | Carbohydrates: 84g | Protein: 11g | Fat: 45g | Fiber: 1g | Sugar: 67g | Net Carbohydrates: 83g
