Custard buns. Delicate biscuit roll log with orange custard Yeast roll with custard

First, let's bake a sponge cake for the roll.

Carefully separate the eggs into yolk and white.

Beat the egg whites at low mixer speed until foam appears.

Now add sugar here in small portions.

Beat the egg whites and sugar until they form a strong, stable foam.

Add the yolks one at a time to the beaten whites, without stopping beating.

Pour the flour into a sieve.

Add the sifted flour to the dough in three additions, gently stirring the dough with a spatula so that the dough does not settle.

Place the finished dough on a baking sheet lined with parchment paper.

Distribute the dough evenly on the baking sheet.

The size of my baking sheet is 43*35 cm.

Place the biscuit in a preheated oven at 180 degrees.

Bake for approximately 10-15 minutes until the stick is dry.

There is no need to overbake the biscuit, otherwise it will break when folded.

Place the baked biscuit on a towel and remove the parchment paper.

This all needs to be done quickly while the biscuit is hot.

Roll the biscuit together with the towel and leave to cool.

Now let's prepare the cream.

Cut three oranges in half and squeeze the juice out of them.

Strain the orange juice through a sieve to remove the pulp.

You should get about one and a half glasses of juice.

Leave half a glass of juice, and pour the rest into a saucepan and place on low heat.

While the juice is heating up, grind the yolks with sugar.

We dilute the starch in the remaining orange juice.

As soon as the juice boils, add sugar and yolks and mix.

We immediately add starch diluted with juice here.

Brew the cream over low heat, stirring constantly until it boils.

As soon as the cream boils, remove it from the heat and stir a little more.

Leave the cream to cool at room temperature.

Beat butter at room temperature with a mixer until white.

Add the already cooled custard base to the whipped butter, one tablespoon at a time.

It is important that the oil and custard base are at the same temperature.

Now let's prepare the syrup for soaking the biscuit.

Pour half a glass of sugar and half a glass of water into a saucepan.

Place on the fire, bring to a boil, and let the syrup cool.

Unwrap the cooled biscuit and remove the towel.

Soak the entire biscuit on the inside with plenty of sugar syrup.

Place the prepared cream on the biscuit and distribute it evenly over the entire surface.

Carefully roll the sponge cake with cream into a roll.

Wrap the roll in cling film and place it in the refrigerator to cool for a couple of hours.

Cut the cooled roll to the size of the dish in which we will serve it.

Cut a piece of the remaining part of the roll at an angle and place it on the side in the form of a branch on a dish.

We even out the gap between the rolls with scraps.

While the prepared roll is cooling in the refrigerator, prepare the chocolate cream for decoration.

Break the chocolate into pieces into a bowl and add butter to it.

Place the bowl of chocolate in a water bath.

Melt the chocolate and butter, stirring constantly.

Once half the chocolate has melted, remove the bowl from the water bath and stir until all the remaining chocolate has melted.

Be careful not to let any water get into the chocolate.

Apply the finished chocolate cream to the roll, imitating tree bark.

For beauty, we also apply chocolate glaze to the sections, and then remove it almost completely with a spatula.

To decorate the roll, prepare biscuit moss.

Pour 30 grams of protein into a bowl, beat a little and add 7 grams of sugar.

Beat everything until strong foam.

Sift flour and baking powder through a sieve into the whipped whites.

Add green food coloring here.

Beat everything briefly so that the mass does not settle.

Fill disposable cups ⅓ full with the prepared biscuit dough.

Place the glass in the microwave at maximum power for 1 minute.

Turn the baked biscuits over in cups and place them on a wire rack to cool.

To get the biscuit moss, cut the glass.

We decorate the Christmas log with the resulting moss and cranberries.

Decorate the dessert with powdered sugar to imitate snow.

Now I suggest making custard buns.

The recipe is simple but delicious! Simple to make and delicious in taste. Go? 🙂

Ingredients:

For the test:

• 3 eggs;
• 50 g fresh yeast;
• 75 g sugar;
• ½ glass of milk (that is, half a glass);
• 100 g butter;
• about 3 cups flour.

For cream:

• 1 glass of milk;
• 2.5 tablespoons flour;
• 1 egg:
• half a glass of sugar;
• 50 g butter.

To grease the buns - 1 egg.

How to make rich yeast buns with custard:

We knead the rich yeast dough according to my favorite recipe - at this link you can see it step by step, but here I will repeat briefly: grind the yeast with 1 tablespoon of sugar, dilute with warm milk, stir in a little (half a glass) of flour and put in a warm place. Beat the eggs with sugar, add melted butter, mix and combine everything with the suitable dough. Gradually add the rest of the flour to make a soft dough that does not stick to your hands. Let's put it in a warm place for 15 minutes, and in the meantime prepare the custard.

Beat all the ingredients, except butter, with a mixer and place on low heat. Whisk periodically to avoid lumps, and when the cream becomes thick, remove from heat and let cool. Then beat with butter and the cream is ready! And the dough has come up - you can make buns!

How to form buns with cream so that the cream does not “run away”? I have a collection of bun shapes on my website, but I wanted something new, original, so I consulted with my friend Marina, who also loves to cook, and she told me how to make beautiful buns. Exactly what is needed!

Knead the risen dough, divide it into small pieces, and roll out into rectangular flat cakes. Place the cream on one edge, cover with the edge of the dough and pinch well. We cut the second edge into strips and wrap the bun.

Place the buns on a baking sheet greased with vegetable oil, at some distance from each other so as not to stick together, let them rise a little while the oven heats up.

Bake at 180-200C for about half an hour, and when the buns have risen and the crust has set slightly, brush them with beaten egg using a pastry brush. And bake for another 5 minutes on a slightly higher heat until browned.

If guests are about to come to the house, who reported this only recently, you need to worry about how to treat them tasty. This article will become a real lifesaver in this case.

Sponge roll with raspberry jam and cream

A sponge roll with custard and jam will allow you to be fully prepared when meeting guests.

The treat will be very sweet. If you want to reduce the sweetness, put less sugar in the cream than the recipe indicates.

You can also puree fresh raspberries in a blender and cook for 15 minutes if you don’t have ready-made jam. And lemon balm can be replaced with mint leaves.

Ingredients for the biscuit: 4 tbsp. sugar and flour; 4 things. chickens eggs

Ingredients for cream: 200 gr. sl. oils; 220 ml milk; 2.5 tbsp. flour and 1 tbsp. Sahara.

Components for decoration:

2 tbsp. pistachio; 1 branch of lemon balm, 100 gr. raspberries (frozen berries can be used). For a layer of 300 ml of raspberry jam.

Cooking algorithm with photo:

1. I'm preparing cream. I mix 150 ml of milk and 2.5 tbsp. flour. You need to mix so that there is not a single lump. Subsequently, they can ruin the entire composition. It is better to use a milk frother. This device will help eliminate all lumps from the mass.
2. I mix the rest of the milk in a bowl and add sugar.
3. I bring the mixture to a boil. I add milk and flour. I stir thoroughly, without stopping.
4. Cook over low heat until the mixture becomes thick. I'm in the way. The consistency will resemble semolina or thick condensed milk. Let it cool. The mixture should be at room temperature and will be thick.
5. I let the cream mixture cool and make the biscuit base. I preheat the oven to 190 degrees.
6. I separate the whites from the yolks, mix the latter with sugar and beat with a mixer until the crystals dissolve thoroughly.
7. I let the whites cool. They will whip better. I use a mixer to bring them to a dense foam.
8. I add flour to the mixture with the yolks, making sure to sift it several times.
9. I knead the dough and place it on a baking sheet with parchment paper, after thoroughly oiling it. Bake in the oven for 15 minutes until done. A golden brown crust will appear, as in the photo.
10. I roll the biscuit into a roll in paper. I also put a kitchen towel underneath. The baked goods must cool down
11. Sl. I beat the butter (take it out in advance so that the product is soft) using a mixer. I add 1 tbsp to the cream. and beat for 3 minutes.
12. You will get a fluffy mass of cream, as in the photo. You can make the air composition multi-colored. This time you will need food. dyes, and so that it also acquires a unique aroma - take flavorings.
13. I unwrap the sponge dessert and spread it with jam and apply cream. Distribute the cream evenly over the entire surface. In this case, you can take a special kitchen spatula. There will still be some cream left to decorate the baked goods.
14. I cover the filling with raspberry jam and roll the biscuit base into a roll. I remove the parchment, it should easily lag behind the baking.
15. I level the edges of the workpiece and cut it with a sharp knife. I put the pastries on the dish.
16. I decorate the dessert if there is any cream left. You can show your imagination and make patterns or use a culinary syringe with different attachments. There is certainly room for the culinary imagination to unfold here!
17. I decorate with raspberries, lemon balm leaves and put chopped pistachios between them. I put the treat in the refrigerator, and when guests arrive, you can take it out 30 minutes earlier so that the baked goods come to room temperature.

That's all, the algorithm of actions is described step by step, and therefore it seems long, but in fact, preparing such a unique and very tasty sponge roll with cream is not so difficult.

Be sure to try it too. And below you will find other interesting recipes for sponge cake rolls with cream with various additives.

Delicate biscuit chocolate roll with custard cream filling

This is a very tasty sponge roll with custard. But that's not all its advantages.

Every housewife will note that the recipe is very quick, the baking is very simple to prepare, and the household eats it instantly! Even a novice pastry chef can make the cream.

Test components:

140 gr. flour; 2 tsp baking powder; 5 tbsp. Sahara; 4 things. chickens eggs; 1 pack van. Sahara; 2 tbsp. cocoa powder; rast. oil

Ingredients for custard: 250 ml milk; 1 PC. chickens egg; 1 tbsp. flour; 100 gr. sl. oils; 3 tbsp. Sahara.

Cooking algorithm:

1. I pour milk into a bowl, add sifted flour, sugar and chicken. egg. I beat the mixture with a whisk. I put it on the stove, turning on low heat.
2. I cook, stirring the composition. It needs to start thickening. I enter the next word. oil and mix thoroughly.
3. I make the dough for the sponge chocolate roll by beating the egg whites and 1 tbsp. Sahara.
4. Mix the yolks separately with 4 tbsp. Sahara. I pour the composition into the protein mixture. I add other ingredients that the recipe specifies for making the dough.
5. I cover the baking sheet with parchment and grease the baking sheet. oil I pour out the dough, its thickness should be 3-5 mm, I level it, it will be a rectangle.
6. I bake in the oven at 200 gr. for 15 minutes.
7. I moisten the towel with water, spread it on the table, and then cover it with baking paper that matches the size of the dough layer.
8. I put the biscuit on a towel and roll it into a tight roll. I let it cool down.
9. I unroll the roll and remove the baking parchment. I grease it with cream and roll it into its original shape again. I decorate the roll with the rest of the cream and sprinkle with cocoa powder. You can even take a chocolate bar and grate it on the fine side of a grater and decorate your baked goods with berries. Imagine and create real culinary masterpieces at home!

Before serving, the roll with custard filling should be given time to brew.

Chocolate roll with incredibly delicious cream and cherries

Chocolate roll with custard and cherries will be the perfect addition to your planned tea party.

It contains a wonderful combination of sour cherries, sweet cream, and chocolate. All this gives baked goods an amazing taste.

But this is not all the benefits of the recipe. There are a lot of variations. You can exclude cherries by making a simple roll with a custard cream mixture, or you can add your own additions to it, for example, nuts.

You can create your own unique sponge rolls by changing the fillings. But first, I suggest mastering this recipe.

It is best to bake this treat in the evening, so that you have the whole night ahead to soak the treat. Already early in the morning you can eat dessert.

But the best option is soaking for a day. Then the roll will be tender and very tasty.

Also know that it is better to sift not only the flour, but also the cocoa powder for the roll. Add baking soda and citric acid, mixing the dry ingredients first.

Cooking algorithm:

1. Mix the ingredients for the dry dough together.
2. I separate the yolks from the whites. I add sugar to them and beat the yellow mass until a homogeneous lemon-colored mixture is obtained.
3. I add the yolks into the mixture of dry dough ingredients and knead the dough.
4. Beat the egg whites and salt with a mixer until they form a stable foam. They will be white, and the mass will be 3 times larger.
5. I add proteins to the test composition and mix the products.
6. I lay out a sheet of parchment paper and pour out the dough.
7. The oven should be preheated to 180 degrees. I bake the dough for 15 minutes until ready. Keep in mind, the time may vary depending on the individuality of your oven.
8. I roll the cake into a roll. You can soak it with brewed coffee. The shape must be well fixed. I leave the roll rolled up for 1 hour.
9. Soft word oil and van. I mix sugar in a bowl. I beat until the mixture is homogeneous, eliminating all the sugar crystals.
10. I unwrap the cake and apply the airy cream. I cover it with cherries. I roll it up again into a roll.
11. It is better to fix it with parchment paper and wrap it around the kitchen. with a towel. 12 hours of soaking and the chocolate-cherry roll with custard cream filling will be ready. All that remains is to do the decor.
12. I decorate the dessert with cocoa powder, sugar. powder. You can top it with sweet syrup. Before serving, cut into portions. I make tea or you can make cocoa for your guests - you will definitely be able to surprise your sweet tooth!

1. The base of the dough should be baked in a preheated oven, line the pan with parchment paper, and grease it well. It’s not difficult to prepare a sponge cake; everything will be ready in 15 minutes in the oven.
2. The exact baking time will depend on the characteristics of the oven. The biscuit will be baked even earlier, and therefore you need to be nearby and always remain alert.
3. The biscuit dough layer must be used while hot. You need to put it on paper. Then roll it up into a roll. You can take the kitchen. a towel for this purpose. After the desired shape is formed, it is worth allowing the workpiece to cool.
4. The cooled layer needs to be unrolled and coated with filling. Reassemble into original form. The result will be a kind of “cream snail”.

My video recipe

Now you can buy sponge roll in almost any store. But still, homemade turns out much tastier. Moreover, baking it is not difficult at all.

The main thing is to know a few simple rules:

1. You need to beat the whites and yolks well, as this affects the fluffiness of the dough.
2. Always use parchment paper to make it easy to remove the cake from the baking sheet.
3. Do not overcook the biscuit, otherwise it will break when rolled.
4. You need to roll the cake immediately after removing it from the oven, while it is soft and pliable.

And absolutely any cream can be used.

To prepare sponge roll with custard and banana you will need the following products:

For the test:

• 4 eggs;
• 180 g sugar;
• 160 g flour;
• 5 g baking soda;
• 2 g citric acid.

For cream:

• 30 g wheat flour;
• 400 ml milk;
• 150 g sugar;
• 100 g butter;
• 25 g cocoa;
• 4 eggs;
• a pinch of vanillin.

For the layer:

• 1-2 bananas.

For sprinkling:

• powdered sugar.

How to make sponge roll with banana and custard

Preheat the oven to 200°.

Separate the eggs into whites and yolks. Pour sugar into a bowl and add yolks.

Beat them until they become creamy.

Pour the egg whites into another bowl and beat until fluffy and white.

Place the white foam on the yolks.

Immediately add flour mixed with baking soda and citric acid.

Stir carefully.

Cover a baking sheet with parchment and pour all the dough into it. Level it out.

Place the baking sheet in the oven. First bake the cake at 200°, and after five minutes reduce the heat to 170° and bake for another 15-20 minutes. Check the readiness of the cake with a toothpick. If it is dry, then the biscuit can be taken out.

Prepare a clean sheet of parchment. Sprinkle it with sugar. Remove the cake from the baking sheet along with the parchment and immediately turn it over onto clean parchment so that the paper on the cake is on top. Take it off.

Roll the sponge cake together with a clean sheet of parchment. In this position it should cool down.

In the meantime, prepare the custard. To do this, put sugar and eggs in a ladle.

Stir them with a whisk.

Add flour.

Stir again, removing any lumps. While continuing to stir, pour in the cold milk.

Place on the fire and cook the cream while stirring. The thickness of the cream depends on how long you keep the cream on the fire. Don't worry if there are small lumps. When you beat them, they will all disappear.

If you want to make custard without cocoa, then skip the next step with cocoa powder.

And for chocolate cream, pour cocoa into a bowl of custard.

Stir thoroughly, close the lid and leave to cool.

If you do not use the lid, the cream will become crusty.

Place the soft butter in a bowl and beat with a mixer, gradually adding the cooled custard.

You will get this cream.

Cut the banana into slices.

Carefully unroll the cooled roll while removing the paper.

Place cream on sponge cake.

Place banana slices on top of the cream.

Using the bottom sheet of parchment, roll the sponge cake again and put it in the refrigerator until the cream hardens a little.

Sprinkle the finished roll with powdered sugar.

The roll will be tastier if it is well soaked. Unless, of course, you can stand it and don’t eat it first. Because it turns out incredibly delicious!

1. We will start preparing this wonderful roll by making the custard. To do this, take a convenient container and mix 150 ml of milk and 2.5 tbsp. flour. We try to mix actively and thoroughly so that there are no lumps of flour. To simplify and speed up this process, you can use a mixer or blender. Pour the remaining milk into a small saucepan and mix it with sugar (beat with a whisk or the same blender). If you don’t like too sweet creams or are afraid that the roll will turn out too sweet, then use less sugar (to your taste).
2. Place the saucepan with sweet milk on the fire and bring it to a boil over moderate heat. At the same time, while heating the milk, add milk and flour to it in small portions, constantly stirring with a whisk so that there are no lumps and the cream begins to thicken. Boil the cream until thick, then remove it from the heat and let cool to room temperature. After this it will become even thicker.
3. We will start preparing the biscuit. So, we separate the whites from the yolks, after which we beat the yolks with sugar until smooth, so that almost all the sugar is dissolved and the yolks themselves lighten. In a separate bowl (with a clean blender/mixer attachment!), beat the chilled egg whites until peaks (thick foam) appear.
4. Sift flour into a container with yolks (this is necessary to make the dough airy!) and stir everything. At the same time, we alternate adding flour and whipped whites, adding everything in small portions (this makes the dough easier to knead). Gently, slowly knead the dough with a spatula, without destroying the structure of the whipped whites.
5. Line a baking tray with baking paper. Pour the dough onto a baking sheet, level it over the entire surface and immediately put it in the already preheated oven for 15 minutes (at a temperature of 190 degrees).
6. Take the finished biscuit out of the oven and immediately, before it has cooled down, roll it up into a roll (directly with paper), placing a towel under the parchment. Let the roll cool completely.
7. Take butter softened at room temperature and beat it with a mixer. Now gradually add the custard to the butter, whisking everything together with a mixer for about 3-4 minutes. By the way, if desired, such a cream can be made colored by simply adding appropriate food coloring. But to make it even more aromatic, you can add a little alcohol (cognac, rum or Baileys, for example).
8. Unwrap the cooled biscuit and carefully remove the parchment from it. Spread the cake with raspberry jam and let it soak for a couple of minutes. Next, spread the custard on top of the jam layer (it’s very convenient to do this with a kitchen spatula or spatula). Moreover, we do not spread all the cream, but only part of it (the rest will be used for decoration). Now carefully roll the biscuit back into a tight roll.
9. Now the fun part – the decoration! Transfer the roll to a suitable dish (tray) and trim the edges with a knife. We grease the surface of the roll with the remaining cream (you can draw some beautiful patterns from the cream using a regular pastry bag with a nozzle). After this, we decorate the dish with raspberries (you can take both frozen and fresh), a sprig of lemon balm and crushed pistachios. Incredible beauty with your own hands!