Roulade with chestnut cream

Ingredients for Roulade with chestnut cream

Instructions for Roulade with chestnut cream

To prepare the Roulade with chestnut cream recipe, please follow these instructions:

The rouladen shared the eggs in the whites and yolks. Beat the egg yolks to the thick cream with sugar and add the sifted flour. Mix it gently. Beat the egg whites until stiff, and add 1 tablespoon. sugar midway. Stir a little of the mass of the egg cream, and turn over the rest in with light hand. Butter dough into a finger-thick layer (ca. 30 x 38 cm) on wax paper, put on the plate. Bake the dough in the 200 ° heat oven for about 8 minutes. Immediately turn the baked bottom out on a piece of sugar sprinkled baking paper, and brush the dough paper page, located at the top now, with cold water. Wait a moment, then the paper can easily be pulled off. Roll out dough lightly together using the sugar sprinkled paper, and let it get cold. Butter the cooled bottom with warm apricot jam. Whip chestnut puree, butter and melted chocolate together. Tires scratch with cream, roll it together, and the term cocoa and espresso powder over rouladen. Store it cold.