Chestnut and coffee wasp nests with mascarpone cream

Recipe by food blogger @laskavhrncoch

Total time:

approximately 2.5 hours

Dish:

dessert

Servings:

10 pieces

Ingredients:

Dough:

550 g semi-coarse flour

7 g dry yeast

3 tbsp granulated sugar

80 g melted butter

250 ml lukewarm milk

1 tbsp vanilla paste

2 eggs

100 ml heavy cream (33%)

a pinch of salt

For decoration:

dark chocolate

Filling:

70 g soft butter

400 g chestnut purée (block)

1 espresso (approx. 40 ml)

a pinch of salt

Cream:

250 g mascarpone

80 ml heavy cream (33 %)

2 tbsp powdered sugar

1 tbsp vanilla paste

Instructions:

1.
Take the chestnut purée out of the freezer the night before and let it thaw in the refrigerator.

2.
In a bowl, mix the flour, yeast, sugar, and salt.

3.
Add the milk, butter, eggs, and vanilla paste, and knead into a smooth, slightly sticky dough.

4.
Knead briefly on the work surface, place the dough in a bowl, cover, and let rise for about 1 hour.

5.
Meanwhile, prepare the filling – mix the chestnut purée, butter, espresso, and a pinch of salt into a smooth paste.

6.
Roll out the risen dough into a rectangle, spread it with the filling, roll it up, and cut into 10 pieces.

7.
Place them into a buttered baking dish, cover, and let rise for another 30 minutes.

8.
Preheat the oven to 190 °C, warm the cream, and pour it over the rolls before baking. Bake for 40 minutes until golden brown.

9.
Mix the cream from mascarpone, heavy cream, powdered sugar, and vanilla paste.

10.
Let the rolls cool for 10–15 minutes, spread with the cream, and sprinkle with chopped dark chocolate.

Photo: Kristína Procházková, @laskavhrncoch