Lillian Julow is the First Place winner of the 
                 French Chocolate Recipe Contest. Congratulations!

        Croissant Roulade au Chocolate      
               with Marrons Glace

                                        
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For ring
3 tablespoons granulated sugar
15 pieces Guyaux Chocolate Truffles, cut into large chunks
10 pieces Corsiglia Marrons Glaces, broken into medium chunks
2 (8 oz.) cans refrigerated croissant dough, chilled
1 egg, beaten

For streusel topping
4 tablespoons unbleached all-purpose four
4 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces,
frozen

Preheat oven to 375.

1. Butter a 9-inch springform pan and line bottom with a
   round of parchment or waxed paper.
2. Butter the paper and set aside.
3. Chop the truffles into large chunks, place in a food
   processor and pulse/chop into medium-size pieces.
4. In a bowl, combine chopped truffles and broken
   chestnuts; set aside.
5. Unroll the dough and arrange them side by side. With the
   fingertips, press the edges together to seal, then press
   the 8 markings on each piece to make a smooth whole
   dough.
6. With the long side nearest to you, spread truffle-chestnut
   mixture over dough, leaving a 1-inch wide border along
   the bottom edge.
7. Brush border with some of the beaten egg; chill the
   remaining egg.
8. Fold top edge of dough over about 1 inch. Using both
   hands, roll dough toward you: Use your thumbs to tuck
   dough under and tighten as you go, working your way
   down entire length of log (as when rolling up a poster),
   and gently rock dough back and forth to keep the roll taut
   and even. When finished, roll log back and forth over
   seam to seal.
9. Transfer log, seam side down, to the bottom of springform
   pan, bringing both ends of the log together and pinching
   to make an unbroken ring.
10. Blend flour and sugar together in a food processor.
11. Add frozen butter and pulse until very finely chopped.
12. Gently brush top and center of ring with some of the
    beaten egg, then sprinkle with the streusel.
13. Bake cake in middle of oven until top is browned and
    streusel is crisp, about 35 minutes.
14. Cool in pan on a rack 10 minutes, then run a thin knife
    around edge to loosen and remove side of pan, about 45
    minutes.

Serve warm. Makes 8 to 10 servings.

Recipe Credit: Lillian Julow

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