In the previous post I shared with you my recipes of crème pâtissière and mentioned of making rolls with it. Now come the rolls.
Actually, I don’t really know, if this is an original french recipe or not, but I found it many years ago, made and loved.
I have to say, I love fench baking recipes. In fact, I love these rolls so much that I’ve made them twice within two weeks. At the moment, I’m writing this post, I can see them in the box So sweet and delicious!
I CANNOT, I MUST EAT THEM AND NOW, but calm down, wait until morning.
You need for dough:
- 10 gr of yeast (or 5 gr of dry yeast – I personally didn’t use dry yeast for this dough, but if you like, you can choose it)
- 50-100 gr of white sugar (it depends on how sweet you want your dough)
- 350 gr of flour (or more if necessary)
- 2 egg white
- 1 package of vanilla sugar
- 50-100 gr of butter
- 125 ml of milk
- a bit salt (just a little)
You can find recipes for crème pâtissière under the link below. I chose for my rolls the version number 3.
How to make:
1. Mix yeast and sugar in warm milk and leave for 15 minutes.
2. Add egg white, butter and salt. Mix good to a paste. Add flour and knead to a dough. Keep warm and leave for an hour.
3. After an hour roll the dough out. I made it thinner than I wanted. Roll it out about 1 cm thick.
4. Spread the cream on the dough.
5. Scroll to a big roll. It isn’t necessary to plait like I did.
6. Cut the roll in pieces, I would say 2-3 cm thick.
7. Place the pieces on baking tray and leave for 40 minutes to let them grow.
8. Bake at 180″C for 30-40 minutes.
9. Let them cool and ice with sugar powder mixed with a bit water.