Roll "Karpatka" with chocolate cream

Category: Bakery products
Roll Karpatka with chocolate cream

Ingredients

Dough:
water 50 g
milk 50 g
wheat flour of the highest grade 50 g
eggs (weight without shell) 110 g (2 pcs)
butter 50 g
salt pinch
Cream:
yolks 40 g (2 pcs)
sugar 40 g
wheat flour of the highest grade 20 g
milk 200 g
bitter chocolate 40 g
Additionally:
powdered sugar for serving
---------------------------------
baking sheet 35x26 cm

Cooking method

  • Roll Karpatka with chocolate creamPour water and milk into a saucepan, add butter and a pinch of salt.
  • Roll Karpatka with chocolate creamBring to a boil, remove from heat. Add flour.
  • Roll Karpatka with chocolate creamStir so that there are no lumps. Put on a small fire. Cook, stirring occasionally, until the dough gathers in a lump and flour bloom appears at the bottom of the stewpan. Remove from heat, cool slightly.
  • Roll Karpatka with chocolate creamStir the eggs, add to the dough in two passes, stirring thoroughly after each addition. *
  • Roll Karpatka with chocolate creamSpread the dough in a thin layer on a baking sheet covered with baking paper.
  • Roll Karpatka with chocolate creamBake in an oven preheated to 200C degrees for 20 minutes.
  • Roll Karpatka with chocolate creamCool the cake by covering it with a cotton towel.
  • Roll Karpatka with chocolate creamIn a glass bowl, mix the egg yolks with sugar and flour.
  • Roll Karpatka with chocolate creamAdd milk, stir.
  • Roll Karpatka with chocolate creamCook in microwave ** (do not cover the bowl with anything) at full power for 3 minutes. Remove the bowl from the microwave every minute and stir the cream.
  • Add chocolate to hot cream, stir.
  • Cover the cream with a film so that it touches its surface, cool.
  • Roll Karpatka with chocolate creamTurn the cake layer upside down, remove the paper, trim the edges.
  • Distribute the cream. Roll the cake into a roll, wrap it in plastic wrap or baking paper. Refrigerate for 2 hours.
  • Sprinkle with icing sugar before serving.
  • Roll Karpatka with chocolate cream
  • Enjoy your tea!

Note

* The dough is thinner than usual. This makes it much easier to distribute on the baking sheet.
** The cream can be prepared in the traditional way:
- grind the yolks with sugar and flour
- bring milk to a boil
- pour half of hot milk to the yolks, stir
- pour the mixture to the remaining milk and cook for 3-4 minutes, stirring occasionally, over low heat, until the cream thickens

I took as a basis the recipe of Irina Podolyan

🔗


Irishk @
Sonadora, Manya, I am the first for this yummy .. I love choux pastry, yummyoooo!
OlgaGera
Ladies, leave a piece ... what a treat !!!!
Matilda_81
Manechka, please tell me what is the size of the protuberance?
Sonadora
Irina, Lelka, Gulnara, thanks a lot, girls. Help yourself.

Quote: Matilda_81

what is the size of the protuberance?
Gulnara, 35x27 cm. Wrote in "ingredients".
posetitell
So, I did Karpatka, super, and then I was just thinking about a roll, and now he asks to do it)
Trishka
What an interesting recipe, I used to think that choux pastry is only eclairs and profiteroles, but here is a roll!
Manechka, thank you, took away:!
Matilda_81
Thank you Mashenka, we'll do it. This is my first time meeting a choux pastry roll!
Sonadora
Nikka, Ksyusha, girls, thank you very much for your attention to the recipe.
Gulnara, initially the roll was supposed to be with savory filling, but since I haven't bought the ingredients for it yet, and the pens were already scratching to try to cook, it turned out what happened.
Tanya-Fanya
Sonadora, Manechka! Bravo

Tell me, describe the taste of the dough in the roll. How does it compare to biscuit?
Dixsi
I took the roll! Thank you so much!
anavi
Quote: Sonadora
Pour water and milk into a saucepan, add butter and a pinch of salt.
Manechka, how much oil? There are no ingredients ... or I don't see it ...
Anatolyevna
anavi, Olga, Manechka will add! I'm talking about butter.
The roll is wonderful! Please tell us about the savory filling.
Sonadora
Tatyana, Lika, Olga, Antonina, thanks a lot, girls. I would be glad if the idea is useful to you.
Quote: Tanya-Fanya
Tell-describe the taste of the dough in the roll. How does it compare to biscuit?
Tatyana, this is a choux pastry, eclairs or profiteroles are baked from the same. Only in this case did she make it softer, since the classic "eclair" was inconvenient to distribute over the entire baking sheet.
Quote: anavi
how much oil?
Semyon Semyonitch! Olga, thanks for noticing. Oils - 50 grams, added in the recipe.
Quote: Dixsi
Took away
Lika, to your health!
Quote: Anatolyevna
Please tell us about the savory filling
Antonina, the plans were to cook a la parfait from chicken liver, but I think it can be done with pâté too.
Tanya-Fanya
Sonadora Manechka, I understand that this is a custard dough. How is it ready in roulette? Wet or wet? Crunching? Or delicious food such that no one let him lie down and immediately the rolls were gone- :)
nila
Manya, an interesting roll with such a delicious filling! I never baked Karpatka, although its recipe was written down long ago in my notebook. But her hands do not reach her in any way. Now there is also a roll! So we have to do it! We love custard tempot, but beyond the eclairs I will never cross the threshold.
Mania, the liquid choux pastry is clear that it is easily distributed over the baking sheet. But does the cooled cake roll easily into a roll?
Sonadora
Tatyana, the dough does not crunch in the finished roll. It becomes soft, but does not get soaked, as if the profiteroles with cream would lie in the refrigerator for 10-12 hours.
Nelya, only the edges of the cake are fragile, they are drier than everything else. If you cut them (3-5 mm), then the remaining cake folds up without problems.
kristina1
Sonadora, made such a roll, very tasty !!!!!
Sonadora
kristina1, agree!

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