I wrote down this recipe for a chestnut roll so I could always have it nearby—and maybe you’ll find it just as delightful. Rich with chestnut purée, rum, and a creamy filling, this dessert is full of comforting autumn flavors and makes a beautiful treat for special occasions or cozy weekends.
Ingredients
2.2 pounds cooked chestnuts, peeled
3 tablespoons dark rum
Granulated sugar (for dusting foil)
Filling
⅔ cup unsalted butter, softened and whipped
4 tablespoons powdered sugar
2 packets vanilla sugar (or 2 teaspoons vanilla extract)
2 egg yolks
Topping and decoration
Chocolate glaze (homemade or store-bought)
Whipped cream (for garnish)
Preparation
Cook and peel the chestnuts if needed. Mash or purée them while still warm. Add rum and mix until smooth.
Lay out a sheet of aluminum foil and sprinkle it with granulated sugar. Spread the chestnut mixture evenly over the foil and roll it out into a square about ½ inch thick. If it sticks to the rolling pin, sprinkle with a bit more sugar.
To prepare the filling, beat the softened butter until fluffy. Add powdered sugar, vanilla sugar (or vanilla extract), and egg yolks. Mix until smooth.
Spread the filling over the chestnut layer. Using the foil to help, roll it gently into a log. Place on a tray.
Cover with chocolate glaze and refrigerate until firm. Before serving, decorate with swirls of whipped cream if desired.
