Chestnut cream to fill the roll :
500 g sugared chestnut cream (Clement faugier is the best if you can get ahold of it.)
75 g butter
100 g pastry dark chocolate melt in 1 or 2 table spoons of milk.
Mix the butter and the chestnut cream. Add the melted chocolate (not too hotor else it'll be too liquid)
Fill the roll once it is done.
Swiss Roll :
3 tablespoons of hot water
100 g sugar
1 bag of Vanilla sugar (if you have)
60 g flour 60g corn flour(or corn starch whatever the English for it is) or 120 g flour
1 table spoon of baking powder
Break the eggs, seperate the whites from the yokes
put the yokes in a bowl and mix them with the hot water
Pour the sugar (sugar and Vanilla sugar) whisking the whole lot.
When you get a nice frothy cream, add the whites very firmly whisked.
Delicately mix them with the dough.
In another bowl, mix the flour, the corn flour and the baking powder andsieve them on the dough, mixing carefully.
Add a pinch of salt.
Cover a baking tray with greaseproof paper (30cm x 40cm). Butter it and pour the dough (thin)
Baking in a fairly hot oven 200 ° for 8 min.
The surface of the top of the biscuit will be lightly colored.
Take out of the oven and turn it upside down on a cloth sprinkled with sugar.
Remove the paper. (Put it in the bin !! Don't lick it !!!!!)
Fill with the cream (2/3 of it) and roll the biscuit and spred the rest on
top to decorate. Decorate ad libitum ! Chantilly, meringues ...sugared mushrooms.
Don't put it in the fireplace as it won't burn. And keep a piece for me !!
Here you go. Enjoy the baking and the eating.