Pumpkin Roulade
Serves 12 people
Ingredients:
· 6 eggs
· 1 ½. cups sugar
· 1 ½ c. pumpkin puree
· Whip until thick.
· 2 c. cake flour
· 2 tsp. baking soda
· 1 ½ tsp. cinnamon
· ½ tsp. cloves
· 1 tsp. ginger
· ½ tsp. nutmeg
· ½ tsp. Salt
Directions:
1. Whip until thick 6 eggs,1 ½. Sugar, 1 ½ c., pumpkin puree
2. Add and mix in thoroughly 2 c. cake flour, 2 tsp. baking soda, 1 ½ tsp. Cinnamon, ½ tsp. Cloves, 1 tsp. Ginger, ½ tsp.nutmeg, ½ tsp. salt
3. Line 2 jelly roll pans with parchment paper.
4. Divide the batter between the 2 pans.
5. Bake 400 F approx. 10 min. or until puffed and slightly browned.
6. Remove from the oven and immediately remove roulades from their hot pans.
7. Cool to room temp.
8. Moisten with simple syrup.
9. Spread chestnut cream on top.
10. Roll up.
11. Dust with confectioner’s sugar.
12. Serve.
13. (The roulades freeze well.)
Simple Syrup
Each serves 6 people.
Ingredients:
· 1c. water
· 1 cinnamon stick
· 1 c. sugar
· Chestnut Cream
· 1 qt. heavy cream
· 1 lb. sweetened chestnut cream
· 2 tsp. vanilla extract
Directions:
1. Bring the water and cinnamon stick to a boil.
2. Add sugar. Return to a boil.
3. Remove from the heat. Let cool to room temp.
4. Combine all and whip to firm peak.
When choosing pumpkins for making pies or pastries use the smaller "pie pumpkins." They have less water and a more intense flavor.
Roast them cut-side down on a sheet pan with a small amount of water to help steam them. When cool enough to handle, scoop out the delicious interior.
