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1 Chestnut and Orange Roulade

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Chestnut and Orange Roulade

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Ingredients

  • Roulade Ingredients
  • 4 eggs, (separated)
  • Pinch Cream of Tartar
  • 120-160 g caster sugar, (made in TM)
  • 400 g can unsweetened Chestnut Puree
  • Rind 1 orange, pith removed
  • Icing Sugar for decoration
  • Filling Ingredients
  • 220-230 gSoft Cheese
  • 1-2 tbsp honey
  • Juice 1 orange
  • 1 Orange segment (or strawberries or one sliced mango)
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  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Roulade Method 



    Pre-heat oven to 200°C



    Insert Butterfly into clean,
    dry     bowl. Place egg whites and cream of tartar intoTM bowl and beat for 3-4 minutes at 50°C on speed 4, making
    sure     MC is off until strong peaks form. With blades rotating on
    speed 2, add caster sugar, 1 tsp at a time over aperiod of 2-3 minutes.



    Remove Butterfly.



    With the blades rotating
    on speed 1, spoon the egg white into the mixture through the lid. You may need
    to assist with the spatula to fold the egg whites



    into
    the mixture. Do not over mix.



    Pour the mixture into a 30
    x 20cm tray lined with baking paper. Bake for 40 minutes or until the roulade
    turns brownish. Remove from the oven and allow to cool.

     

    Filling Method 



    Whilst the roulade is
    cooking, make the filling.



    Place cheese, honey and
    orange juice into the TM bowl and mix for 30 seconds



    on speed 4.



    Creating the Roulade 



    Sprinkle a sheet of
    greaseproof paper with icing sugar. Turn the roulade out onto the paper and
    peel off the baking paper. Spread the filling and orange segments



    over the roulade and roll up like a Swiss
    Roll. Slice and enjoy



     

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Comments

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  • Nice flavours, not too sweet.

    Submitted by Homegrown and under 100 on 24. April 2014 - 20:39.

    Nice flavours, not too sweet. I used roasted chestnuts milled, and the end result was dry, and didn't roll. I assumed that you had to add beaten whites to chestnut, yolks and orange rind. Put sliced up fig and orange on top with dark coc chips and icing sugar. 

     

     

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  • Is this recipe complete

    Submitted by Halfyard on 2. October 2013 - 01:52.

    Is this recipe complete because the chestnut purée isn't mentioned in the method!

     

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