Chestnut Cream Crenscent Rolls

What is your favourite autumn delight?

For me it's the chestnut;

This little nugget of autumn's charm!

The satisfying crackle as you peel away the shell, revealing the warm, nutty treasure inside

Now imagine its earthy richness into the pillowy hug of a fluffy bun and let it transport you to a woodland heaven!

Let's bake this image!

Ingredients

Prepare the Tangzhong:

40gr flour

120ml water

Heat in a pan while whisking until it gelatinizes

Bring to room temperature before use

For the Dough:

Dry Ingredients:

360gr flour

40gr sugar

6 gr yeast

6gr salt

Wet Ingredients:

Room temperature Tangzhong

140ml milk

1 egg

Extra:

30gr Softened butter

For the Chestnut Custard:

160gr boiled and peeled chestnuts

170gr sugar

600ml milk

5gr Vanilla Paste

4 egg yolks

50gr honey

50gr corn flour

Method

For the Dough

In the bowl of your stand mixer combine the dry ingredients

Add in the wet ingredients

Knead on medium speed until they are incorporated

Add in the softened butter and knead on high speed for 8-10mins

Proof until double in size (1-2h)

Meanwhile prepare the Chestnut Cream:

Blend the chestnuts for 2mins

In a pan heat the blended chestnuts, 500ml milk, honey and half the sugar until really hot

In a bowl mix the rest of the sugar with the egg yolks and vanilla paste

Mix in 100ml milk and then the corn flour

Add in (2Tablespoons at a time) the hot milk while whisking constantly

Return to the pan and heat on medium

Keep whisking until it thickens into a custard

Cover with a plastic wrap touching the surface and cool in the fridge or ice bath

When the dough has doubled, punch it down

Cut in half

With a rolling pin, roll each half into a disc shape

Cut each disc like a pizza, to 8 triangles

Roll each triangle to itsself creating crescent rolls

Let proof in your parchment lined baking pan for 35-40mins

Preheat your oven at 190C

Apply egg wash (1 egg yolk mixed with 1TBS milk) and bake until golden (~20mins)

Let cool in a wire rack

Using a piping bag, pipe in the chestnut custard

Enjoy your rolls of Autumn heaven!

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