Ingredients
1. Roll Dough:
Beat whole eggs, and egg yolk well in a bowl, add sugar, and whip by while the bowl is in a hot water bath until it warms up to human body temperature (35 degrees).
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2. Remove mixture (from step 1) and whip with a hand mixer until the mixture looks like ribbons. Stir slowly using a whisk until fine and smooth.
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3. Add sifted flour mix in 3 or 4 separate parts, folding in with big strokes with a rubber spatula.
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4. Mix a little amount of butter and milk mixture into (3) evenly and smoothly, and then add all of the butter and milk mixture and stir quickly. Pour into sheet pan and flatten the surface.
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5. Bake at 200degrees for 10 minutes. When it’s done, remove from sheet pan and cool on cake cooler.
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6. Making Marron cream:
Whip heavy cream and marron cream until soft peaks are formed, and mix in rum.
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7. Brush (5) the roll cake with syrup and spread marron cream, and arrange marron. Roll the cake in the direction away from yourself. Cover with coarse paper, put the end of the roll at the bottom and cool in the refrigerator for 30-40 minutes.
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8. Arranging Decoration:
Brush the syrup on the surface of roll cake, spread marron cream over, sprinkle cocoa powder, and arrange marrons and chocolate.
- 3 whole Whole Eggs
- 1 whole Egg Yolk
- 80 gram Sugar
- 50 gram Flour
- 10 gram Cornstarch
- 10 gram Cocoa
- 20 gram Butter
- 20 milligram Milk
- 40 milligram Water
- 20 gram Sugar
- 200 milligram Heavy Cream
- 200 gram Marron Cream
- 1 tablespoon Rum
1. Roll Dough:
Beat whole eggs, and egg yolk well in a bowl, add sugar, and whip by while the bowl is in a hot water bath until it warms up to human body temperature (35 degrees).
Preparation Image
2. Remove mixture (from step 1) and whip with a hand mixer until the mixture looks like ribbons. Stir slowly using a whisk until fine and smooth.
Preparation Image
3. Add sifted flour mix in 3 or 4 separate parts, folding in with big strokes with a rubber spatula.
Preparation Image
4. Mix a little amount of butter and milk mixture into (3) evenly and smoothly, and then add all of the butter and milk mixture and stir quickly. Pour into sheet pan and flatten the surface.
Preparation Image
5. Bake at 200degrees for 10 minutes. When it’s done, remove from sheet pan and cool on cake cooler.
Preparation Image
6. Making Marron cream:
Whip heavy cream and marron cream until soft peaks are formed, and mix in rum.
Preparation Image
7. Brush (5) the roll cake with syrup and spread marron cream, and arrange marron. Roll the cake in the direction away from yourself. Cover with coarse paper, put the end of the roll at the bottom and cool in the refrigerator for 30-40 minutes.
Preparation Image
8. Arranging Decoration:
Brush the syrup on the surface of roll cake, spread marron cream over, sprinkle cocoa powder, and arrange marrons and chocolate.
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