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