Χριστουγεννιάτικο ρόλο Σοκολάτας με γέμιση κάστανο ! (Ελβετικό Ρολό) - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ

Christmas swiss roll Today we try to make the famous chocolate swiss roll with a perfect chestnut filling. Definitely not one of the easiest recipes but its worth the try! Great taste and you will definitely impress your guests! Merry Christmas! Κάντε ΕΓΓΡΑΦΗ στο κανάλι! 👉 http://bit.ly/2Hd7EEV 🥣 RECIPE Ingredients For the sponge cake 50 gr. cocoa powder ½ teaspoon. cinnamon ½ teaspoon powdered sugar 6 big eggs 150 gr. Brown sugar ½ teaspoon salt For the filling 225 ml heavy cream (full fat) 250 gr. chestnut puree 1 tbsp. brandy For the icing 285 ml heavy cream (full fat) 250 gr. couverture Method We start the chocolate roll by making the sponge cake first. So first, preheat your oven to 180 degrees Celsius. Then we take a 30x20 cm baking tray and cover it with greaseproof paper. In a bowl add the cocoa powder, cinnamon and powdered sugar and mix until it becomes a homogeneous mixture. In another bowl add the egg yolks and beat with a mixer for 2 minutes. Then, add the brown sugar and mix well until our mixture becomes thick. Then mix the mixture with the cocoa in the yolks mixture and stir. Take another bowl and beat the egg whites with the salt until they become a meringue. When the meringue is ready, combine the two mixtures by making gentle movements. Take the pan and spread the dough, making sure it goes all over its surface. Bake for about 30 minutes at 180 degrees Celsius. Meanwhile, we take a clean towel from our kitchen, cover it with greaseproof paper and place it in the fridge for about 1 hour. Remove the towel from the fridge and sprinkle icing sugar on the greaseproof paper. Once our sponge cake is cooked, carefully take it out of the pan and place it on the greaseproof paper of the cold towel. Remove the non-stick paper. Then, wrap the sponge cake tightly in a roll and let it cool (due to the cold towel) for 20-30 minutes. We continue with the filling. Beat the heavy cream in a bowl and incorporate the chestnut puree. If we want we can add brandy along the way. Finish with the icing, heating the heavy cream with the ben marie method, and add the couverture, after we have previously broken it into pieces. Stir for about 2 minutes until the mixture is homogeneous and let it come to room temperature. ASSEMBLY: When our sponge cake is slightly warm, we unwrap it and spread the stuffing with the chestnut on it. Wrap again and place the roll on a grill. There we pour the chocolate icing on top and let it cool a bit. Then using a stick (or fork), we form the effect of the wooden trunk (see video). Finally, before serving, sprinkle with icing sugar to make our chocolate roll look snowy. Good luck and happy holidays! ❗Για να μην χάνεις καμία καινούρια Συνταγή: 👉 Κάνε ΔΩΡΕΑΝ Εγγραφή στο Κανάλι μας, πατώντας εδώ: http://bit.ly/2Hd7EEV 👉 Πάτα LIKE στην Σελίδα μας στο Facebook εδώ: http://bit.ly/2OpECWl 👉 Ακολούθησε μας στο Instagram πατώντας εδώ: http://bit.ly/2OhaRTu Περισσότερες πληροφορίες και άλλες συνταγές μπορείτε να βρείτε στο http://www.xrysessyntages.gr Το κομμάτι Canon and Variation από τον καλλιτέχνη Twin Musicom έχει άδεια με βάση τη Άδεια Creative Commons Attribution 4.0. https://creativecommons.org/licenses/... Καλλιτέχνης: http://www.twinmusicom.org/ Επιτρέπεται η ενσωμάτωση των βίντεο σε blogs και ιστοσελίδες με αναφορά στην πηγή. Copyright xrysessyntages.gr 2020