Rolls belong to that kind of pastries that however you decline them, they’ll still remain as comforting as they are supposed to be. Those blackberry, chestnut cream & cardamom rolls are the perfect example to illustrate it, and couldn’t fit better to startFall with sweetness and seasonal products. That’s when I made Sébastien Bouillet’s blackcurrant & chestnut tart, about 3 years ago, that I realised how great berries go well with the sweetness of chestnut cream, and that’s actually while thinking about this association that I got the idea to gather blackberries and chestnuts together in this recipe.
You’ll actually find two versions for this Fall recipe, as my original idea was to realise sourdough rolls. This first version of blackberry, chestnut cream & cardamom rolls was pretty conclusive when it comes to taste, but in spite of all the butter, cream and eggs, the final texture was closer to the one in a sourdough bread rather than in a soft roll. I was personally not bothered by that, but the texture is actually quite heavy on the stomach after a few bites. The second version of the rolls – without sourdough that time – fits closer to what I was expecting, being slightly lighter and easily edible. Feel free to choose the version that inspires you the most; the process doesn’t differ so much between both.
I chose to keep those blackberry, chestnut cream & cardamom rolls quite low in sugar, as the chestnut cream is already very sweet and brings almost all its sweetness to the recipe. I would advise you to eat the cardamom rolls while being warm, just coming out from oven, when they still have their best texture. You can also heat them again on the next day for breakfast, or freeze them to eat later, but the texture will get drier than the original one.
- 500g all-purpose flour
- 250g chestnut cream
- 200g sourdough starter, for the sourdough version
- 125ml milk - 150ml for the sourdough version + a few spoons to brush
- 150g butter
- 50g coconut blossom sugar
- 2 eggs
- 10g yeast - 1/2cc for the sourdough version
- 1tbsp crème fraîche
- 2tsp cardamom
- 1tsp vanilla extract
- 1 pinch of salt
- 1 basket of blackberries (±150g)
- 2tbsp coconut blossom sugar
- 2tbsp water
- 1tsp vanilla extract
- Or g store-bought blackberry jam
- 1. Prepare the dough: in a salad bowl, stir flour, sugar and salt together. In a small pan, heat milk and butter with cardamom and vanilla extract. When milk is warm and butter melted, turn off heat, add yeast and let foam for a few minutes.
- 2. Add liquid mixture to dry ingredients. For the sourdough version, also add sourdough starter before to stir everything together. Stir well, add eggs and crème fraîche, and stir again until you have a homogeneous texture. Cover with a damp towel and let rise overnight.
- 3. Prepare the blackberry jam: in a small pan on low heat, cook blackberries, coconut blossom sugar, vanilla extract and water for about 15 minutes, stirring regularly. Let cool aside when the texture is jammy.
- 4. Preheat oven to 50C. On a floured working surface, knead the roll dough for a few minutes. When it's elastic but not sticky, spread it and shape it in a 50cm X 30cm rectangle.
- 5. Spread homogeneously chestnut cream onto the rectangle of dough, letting 1cm free on the two length borders. Repeat the process with blackberry jam, onto chestnut cream. Firmly roll the dough widthwise toward your opposite direction.
- 6. Cut the dough roll in about 10 rolls, then set them side by side in a square cake mold, covered with baking paper. With a brush, brush some milk onto the top of each roll and put in let rise in oven at 50C for about an hour.
- 7. When the blackberry, chestnut cream & cardamom rolls doubled in size, increase oven temperature to 180C and let bake for 20 to 25 minutes. Serve warm.