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Chestnut rolls stuffed with orange cream
This dessert is a true delicacy – its name, flavor and, especially, its preparation is quite unique. But it is worth the effort: the result is beyond the highest of expectations!

  • 75 dkg of Classic chestnut puree
  • 2 tbsp of rum
  • 2 tbsp of flour
  • 1 dl of milk
  • 5 dkg of margarine
  • 5 dkg of powdered sugar
  • 2 oranges
  • chocolate for frosting
Grate the peels of the oranges, then press the juice out of one orange and remove the membranes of the other. Chop the remaining fruit into tiny pieces. For the orange cream, cook a white sauce, using flour, milk and orange juice. When the sauce cooled down, gradually - spoon by spoon - stir it into a froth made of margarine, sugar and orange peel. When you are done, throw the chopped oranges into the mix. Run the chestnut puree and rum through a kitchen mixer; then, on a sheet of plastic film, form the mass into a 30x20 cm-size rectangular shape with your wet hands. Spread the orange cream in the middle and, with the help of the plastic film, roll the chestnut mass up. Refrigerate it for at least two hours; then, remove the plastic film and cover the chestnut roll with chocolate frosting. You are now ready to serve this delicious dessert!

* Note: Saran wrap in the U.S. and cling film in the U.K.
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