I have often made rolled pastries filled with cooked cream for various occasions, especially when I need something that can be prepared in advance and filled on the day of serving. The shape of the rolls largely depends on how long or wide you cut the strips; I've never stressed about them being all the same, but in the end, they disappear quickly from the platter. I've tested the recipe several times, with slight adaptations to the cream, depending on what I had on hand.
Quick Info
Total time: approximately 2 hours (depends on how many molds you have and how quickly you move while filling)
Preparation time: 45-60 minutes for dough, shaping, cream
Baking time: approximately 15-20 minutes per batch, there is no fixed time, it depends on the oven
Servings: 60-65 rolls, depending on size
Difficulty: medium
Recipe type: dessert, special occasions, large trays for guests or family
Ingredients
For the dough:
1 package of butter (200 g)
2 tablespoons of lard
2 tablespoons of sugar
2 eggs
1/2 packet of dry yeast
1 pinch of baking soda
250 ml of milk
approximately 700 g of flour (may need a little more or less, depending on the flour)
For the cream:
1 liter of milk
5 eggs
8 tablespoons of sugar
8 tablespoons of cornstarch (originally it was flour)
1 packet of Finesse Orange Dr. Oetker (or grated orange peel if you don't have it)
1/2 package of butter (100 g)
For decoration:
powdered sugar
chocolate shavings (optional)
Preparation method
1. Start with the dough. In a large bowl, combine the flour, dry yeast, and baking soda. Mix well.
2. Melt the butter together with the lard. Let it cool for a few minutes so it’s not hot.
3. Beat the eggs with the sugar until well combined. Pour the melted butter and lard mixture over the eggs, mixing gradually and continuously, like making mayonnaise.
4. Alternately add the flour mixture and warm milk, gradually homogenizing. Knead until you get an elastic dough that doesn’t stick to your hands but isn’t too stiff.
5. Let the dough rest in the refrigerator for about 30 minutes.
6. Once cooled, roll out the dough into a thin sheet. Cut long strips of about 15 cm. The thickness of the strips should not be too thick – about the size of a pinky finger.
7. Each strip is wrapped around special molds for rolls. If you don’t have metal molds, improvise with what you have on hand, but ensure they can withstand the oven.
8. Place the rolls on a tray, making sure they don’t touch each other. If you have oven molds with welded nails, as in this recipe, place the rolls on those nails. Put the tray in the preheated oven.
9. Bake until the rolls turn golden brown on the edges, approximately 15-20 minutes, but each oven is different. Remove and let cool, then take them off the molds.
10. Repeat the process until the dough is finished. You should get around 64 pieces, of varying sizes if you don’t measure them exactly.
For the cream:
1. In a large bowl, mix the eggs with the sugar until combined.
2. Add the cornstarch and the packet of Finesse Orange or orange peel. Mix well.
3. Gradually add the milk, whisking to avoid lumps.
4. Place the bowl over medium heat. Stir continuously with a wooden spoon or whisk until the cream thickens. Don’t leave the pot, as it can easily stick.
5. Once the cream has thickened, remove it from the heat. Immediately incorporate the butter, mixing vigorously until it melts.
6. Allow the cream to cool to room temperature.
7. Separately, whip the egg whites until stiff peaks form. Gently fold them into the slightly warm cream, using an upward motion.
Filling and decorating:
1. Place the cream in a piping bag or a bag with the tip cut off.
2. Fill the rolls from the inside, being careful not to overfill, especially if they are thin.
3. Finally, dust the rolls with powdered sugar and optionally decorate with chocolate shavings.
Why I make this recipe often
I prepare rolls with cooked cream when I need desserts that hold up well and can be easily portioned. They can even be filled the next day if the rolls are kept dry. They are suitable for large platters and for guests. Additionally, I use ingredients that I usually already have at home.
Tips and variations
Tips
1. It’s easier to shape the strips of dough if you sprinkle a little flour on the countertop.
2. The elastic dough is easier to work with after it has been chilled.
3. Don’t overbake the rolls, or they will become too hard.
4. Let the rolls cool before removing them from the molds to avoid breaking.
Substitutions
1. If you don’t have Finesse Orange, use grated orange or lemon peel.
2. Instead of cornstarch, you can use flour (as in the original recipe), but the cream will be slightly less transparent.
3. If you don’t use lard in the dough, you can substitute with butter, but the texture will be slightly different.
Variations
1. For crunchier rolls, roll out the dough as thin as possible.
2. They can also be filled with other cooked creams, not just the orange one.
3. You can add vanilla or lemon essence to the cream if you want a different flavor profile.
Serving ideas
1. They look great on dessert platters, at festive meals, or buffets.
2. They can be served cold, straight from the fridge, or at room temperature.
3. They pair well with tea or coffee as an afternoon dessert.
Frequently asked questions
1. What do I do if I don’t have roll molds?
You can improvise with aluminum tubes or rolled and secured parchment paper, as long as they can withstand the oven and don’t stick to the dough.
2. My rolls break when I take them off the molds. What am I doing wrong?
Most likely, they are still hot or too thin. Let them cool a bit before removing and don’t force them.
3. Can I use a different type of cream?
Yes, you can use vanilla cream, chocolate, or any other cooked cream you like.
4. The dough turned out too hard or too soft. How do I fix it?
If it’s too hard, add a few tablespoons of milk. If it’s too soft, gradually incorporate flour until you reach an elastic consistency.
5. Do the rolls stay crunchy or do they soften?
The filled rolls will soften slightly within a few hours due to the cream, but if you keep them unfilled, they will remain crunchy for several days.
Nutritional values (estimated)
For one filled roll (approximately 35-40 g):
Calories: 120-140 kcal
Protein: 2-3 g
Fat: 5-6 g
Carbohydrates: 18-20 g
These are estimates; values may vary depending on the size of the rolls, how much cream you use, and the ingredients used.
Storage and reheating
Unfilled rolls keep well in a sealed container for a few days at room temperature. Filled rolls with cooked cream should be stored in the refrigerator for a maximum of 2 days, as they soften quickly. Reheating is not recommended. If you want to prepare them in advance, keep the rolls separate and fill them on the day of serving.
Quick Info
Total time: approximately 2 hours (depends on how many molds you have and how quickly you move while filling)
Preparation time: 45-60 minutes for dough, shaping, cream
Baking time: approximately 15-20 minutes per batch, there is no fixed time, it depends on the oven
Servings: 60-65 rolls, depending on size
Difficulty: medium
Recipe type: dessert, special occasions, large trays for guests or family
Ingredients
For the dough:
1 package of butter (200 g)
2 tablespoons of lard
2 tablespoons of sugar
2 eggs
1/2 packet of dry yeast
1 pinch of baking soda
250 ml of milk
approximately 700 g of flour (may need a little more or less, depending on the flour)
For the cream:
1 liter of milk
5 eggs
8 tablespoons of sugar
8 tablespoons of cornstarch (originally it was flour)
1 packet of Finesse Orange Dr. Oetker (or grated orange peel if you don't have it)
1/2 package of butter (100 g)
For decoration:
powdered sugar
chocolate shavings (optional)
Preparation method
1. Start with the dough. In a large bowl, combine the flour, dry yeast, and baking soda. Mix well.
2. Melt the butter together with the lard. Let it cool for a few minutes so it’s not hot.
3. Beat the eggs with the sugar until well combined. Pour the melted butter and lard mixture over the eggs, mixing gradually and continuously, like making mayonnaise.
4. Alternately add the flour mixture and warm milk, gradually homogenizing. Knead until you get an elastic dough that doesn’t stick to your hands but isn’t too stiff.
5. Let the dough rest in the refrigerator for about 30 minutes.
6. Once cooled, roll out the dough into a thin sheet. Cut long strips of about 15 cm. The thickness of the strips should not be too thick – about the size of a pinky finger.
7. Each strip is wrapped around special molds for rolls. If you don’t have metal molds, improvise with what you have on hand, but ensure they can withstand the oven.
8. Place the rolls on a tray, making sure they don’t touch each other. If you have oven molds with welded nails, as in this recipe, place the rolls on those nails. Put the tray in the preheated oven.
9. Bake until the rolls turn golden brown on the edges, approximately 15-20 minutes, but each oven is different. Remove and let cool, then take them off the molds.
10. Repeat the process until the dough is finished. You should get around 64 pieces, of varying sizes if you don’t measure them exactly.
For the cream:
1. In a large bowl, mix the eggs with the sugar until combined.
2. Add the cornstarch and the packet of Finesse Orange or orange peel. Mix well.
3. Gradually add the milk, whisking to avoid lumps.
4. Place the bowl over medium heat. Stir continuously with a wooden spoon or whisk until the cream thickens. Don’t leave the pot, as it can easily stick.
5. Once the cream has thickened, remove it from the heat. Immediately incorporate the butter, mixing vigorously until it melts.
6. Allow the cream to cool to room temperature.
7. Separately, whip the egg whites until stiff peaks form. Gently fold them into the slightly warm cream, using an upward motion.
Filling and decorating:
1. Place the cream in a piping bag or a bag with the tip cut off.
2. Fill the rolls from the inside, being careful not to overfill, especially if they are thin.
3. Finally, dust the rolls with powdered sugar and optionally decorate with chocolate shavings.
Why I make this recipe often
I prepare rolls with cooked cream when I need desserts that hold up well and can be easily portioned. They can even be filled the next day if the rolls are kept dry. They are suitable for large platters and for guests. Additionally, I use ingredients that I usually already have at home.
Tips and variations
Tips
1. It’s easier to shape the strips of dough if you sprinkle a little flour on the countertop.
2. The elastic dough is easier to work with after it has been chilled.
3. Don’t overbake the rolls, or they will become too hard.
4. Let the rolls cool before removing them from the molds to avoid breaking.
Substitutions
1. If you don’t have Finesse Orange, use grated orange or lemon peel.
2. Instead of cornstarch, you can use flour (as in the original recipe), but the cream will be slightly less transparent.
3. If you don’t use lard in the dough, you can substitute with butter, but the texture will be slightly different.
Variations
1. For crunchier rolls, roll out the dough as thin as possible.
2. They can also be filled with other cooked creams, not just the orange one.
3. You can add vanilla or lemon essence to the cream if you want a different flavor profile.
Serving ideas
1. They look great on dessert platters, at festive meals, or buffets.
2. They can be served cold, straight from the fridge, or at room temperature.
3. They pair well with tea or coffee as an afternoon dessert.
Frequently asked questions
1. What do I do if I don’t have roll molds?
You can improvise with aluminum tubes or rolled and secured parchment paper, as long as they can withstand the oven and don’t stick to the dough.
2. My rolls break when I take them off the molds. What am I doing wrong?
Most likely, they are still hot or too thin. Let them cool a bit before removing and don’t force them.
3. Can I use a different type of cream?
Yes, you can use vanilla cream, chocolate, or any other cooked cream you like.
4. The dough turned out too hard or too soft. How do I fix it?
If it’s too hard, add a few tablespoons of milk. If it’s too soft, gradually incorporate flour until you reach an elastic consistency.
5. Do the rolls stay crunchy or do they soften?
The filled rolls will soften slightly within a few hours due to the cream, but if you keep them unfilled, they will remain crunchy for several days.
Nutritional values (estimated)
For one filled roll (approximately 35-40 g):
Calories: 120-140 kcal
Protein: 2-3 g
Fat: 5-6 g
Carbohydrates: 18-20 g
These are estimates; values may vary depending on the size of the rolls, how much cream you use, and the ingredients used.
Storage and reheating
Unfilled rolls keep well in a sealed container for a few days at room temperature. Filled rolls with cooked cream should be stored in the refrigerator for a maximum of 2 days, as they soften quickly. Reheating is not recommended. If you want to prepare them in advance, keep the rolls separate and fill them on the day of serving.