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Chestnut Swiss Roll


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Ingredients

6 slice(s)

Swiss Roll

  • 4 eggs, Medium size, room temperature
  • 40 g caster sugar
  • 20 g Milk
  • 20 g Butter, Melted
  • 50 g cake flour, Sifted
  • Few drops vanilla extract, Optional

Chestnuts Paste

  • 500 g chestnuts, peeled
  • 400 g water
  • 60 g Rock Sugar
  • 1 pods vanilla bean
  • 100 g whipped cream
  • 50 g unsalted butter
  • 6
    38min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Swiss Roll
  1. Preheat oven to 170 degrees. Line baking paper onto a 28x28 baking tray.

    1. Insert butterfly whisk. Place eggs and sugar into mixing bowl and whip 10 mins/45 degrees/speed 4. Then 5 mins/-/speed 3.5, until the egg mixture is thick and fluffy. Prolong few mins if needed.

    2. Mix melted butter and milk in another bowl.

    3. Add sifted cake flour, butter and milk mixture into the mixing bowl, mix 4 sec/-/speed 3.

    4. Pour the batter into the prepared tray and bake for 18 mins at 170 degrees. Transfer to the cooling rack. Cover with a baking paper and allow to cool for 10 mins.
  2. Chestnuts Paste
  3. Place chestnuts, rock sugar, vanilla bean and water into mixing bowl and cook 20 mins/varoma/Gentle stir setting
  4. Remove vanilla bean pod and blend 2 mins/speed 10
  5. Add cream and butter, blend 1 min/speed 4
  6. Transfer to a container and let it cool down. It's a bit watery when it finished, will be thicken after cooled down
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Amended

    Submitted by Jessie Chan on 4. May 2021 - 17:58.

    Amended

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  • I am also interested in hOw much cream and butter...

    Submitted by Muzz. on 6. November 2020 - 23:41.

    I am also interested in hOw much cream and butter is needed.

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  • recipe sounds interesting, how much cream and...

    Submitted by smiley6 on 1. June 2020 - 21:49.

    recipe sounds interesting, how much cream and butter is needed for the chestnut puree / paste ??
    thank you

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