 | at first prepare pan di spagna, using a flat and triangular baking pan the recipe is step-by-step explained and photographed |
it will be necessary to make homemade pan di spagna as it should be cut while hot, for taking the typical shape of tronchetto |  |
 | for giving the shape use an oven paper or a just moistened towel: lay on it a part of pan di spagna and roll gently |
let the pan di spagna cool completely before filling |  |
 | start preparing the stuffing by whisking cream with vanilla sugar |
cut to small pieces the crystallized chestnuts or buy already cut |  |
 | soak chestnuts into brandy |
prepare glossy, it should be at room temperature while using |  |
 | add cream and sugar to chocolate and melt |
stir well for obtaining a smooth and uniform glossy |  |
 | whisk albumens of two eggs |
add whisked cream, egg and chestnuts |  |
 | take the pan di spagna. By now it should have the required shape |
spread the filling |  |
 | roll gently the pan di spagna |
coat tronchetto with aluminum paper and put into the freezer for at last 1 hour |  |
 | take the tronchetto after 1 hour, it should be already hard |
cut the tops as shown: they will be the branches of our tonchetto |  |
 | by cutting the pieces pay attention to the shape of dish where you put the tronchetto on |
now glaze,pay attention to use glossy at room temperature, or, if hot, it will make the stuffing melted |  |
 | f or glazing use a wooden spoon or of moistened silicon then strip the tronchetto with a fork, for giving the shape |
| only by serving dress with cream and chestnutsMerry Christmas |  |
