A biscuit pastry with a filling of chestnuts cream: a prefect sweet to celebrate the start of the autumn.


- 3 eggs

- 60g flour

- 4g yeast

- 80g granulated sugar

- 1 jar of Vis chestnuts cream


Whip the eggs at room temperature with the sugar for about 15 minutes. Then add the flour (previously mixed with the yeast), and mix gently  with a wood spoon.

Cover a baking tray with a baking sheet and pour over it the mixture. Pay attention to level it well.  Cook in a pre-heated oven to 180° for about 12/15 minutes.

Take out of the oven and overturning it over a cloth. Remove the sheet and roll the sweet with the cloth.   Let it cool, then unroll it and spread the chestnut cream. Roll it again. Wrap it into aluminium and store in fridge for some hours.  Take out and guarnish with whipped cream,  marron glacé or icing sugar.