Chestnut Cream Filling

1. Score the skin of each chestnut with a sharp paring knife.

2. Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.

3. Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.

4. Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.

5. Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.

6. Stir chestnut puree into the egg mixture, making sure to blend in well.

Cook's Notes:

Make this filling with 25 to 30 chestnuts.

I recommend using the cake roll recipe of your choice and filling it with this delicious cream, then rolling it up and slathering the top with chocolate frosting. You can make a "bark" design by simply dragging a fork across your log, and baker's marzipan works well to make little mushroom decorations.