Well, here it is, my 100th post!! My 100th recipe!!
I got used to talking to you. On a regular basis. As if I wrote to a good old friend.
I saw it coming, this 100th post. And I thought about which recipe to introduce… Philippe Conticini’s tart Tatin, or the poultry pie from Guy Savoy or the ususal pork stew for Sunday family lunches… (don’t worry, those recipes will be on the blog soon!!) Until yesterday evening when I baked vanilla custard rolls for the kids’ (and parents) breakfast. And I tought to myself: this is me, this is my 100th recipe…
The vanilla custard roll cake is also know as Schneckekueche in Alsace, it is a typical brioche from where I used to live. It’s like having a bit of my childhood back at breakfast! First of all, I love it because it is simply delicious. Then, you can change the recipe according to your tastes or the mood of the day. And you know I love to be able to be creative in the kitchen!!
And I love Alsatian danish!! It’s so gooood!! Just look at that …
A minute of Alsatian vocabulary learning … Kueche means cake and Schnecke means snail, so it literally means the snail cake (refering to the shape of the rolls…). 🙂 Alsatian language is logical … well almost! 😉
So today’s roll cake will be made of vanilla custard and chocolate chips. You will need a 26 cm diameter mold. I strongly recommend to make the brioche dough with a food processor. I have the kMix from Kenwood with the dough hook. But you can use other brands such as Thermomix, Kitchen Aid …. Don’t forget that it’s not a last minute brioche. It is easy to bake but it requires time to grow before baking.
Those vanilla custard rolls are perfect for breakfast or the afternoon snack. And if you want a little extra something, you can take a slice and make a French toast… Delish!!
Are we all set now? Mouthwatering? The recipe, Chef!
Vanilla Custard Rolls
- 270 g milk
- 3 egg yolks or 60 g
- 55 g sugar
- 25 g starch
- 1/2 vanilla pod (or vanilla powder)
- 15 g butter
- 100 g chocolate chips
- 500 g flour
- 80 g sugar
- 10 g dehydrated yeast
- 60 g milk
- 3 eggs
- 125 g warm melted butter
- 4 g salt (a teaspoon)
- 1 egg yolk
- 2 tablespoons of cream
- Quince jelly
- 2 or 3 tablespoons of iced sugar
- A little bit of lemon juice
Pour the 270 g of milk in a saucepan with the vanilla pod cut in half.
Boil and remove immediatly from the heat.
Whip the 3 egg yolks with the 55 g of sugar until it gets white.
Then add the starch and whip again.
Remove the vanilla pod from the milk. Pour the milk on your mixture and mix.
Pour the whole mixture in your saucepan and boil for 4 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)
When the cream has the right constistency, remove from the heat.
Add the 15 g of butter and mix vigourously.
Pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.
Pour the flour and salt in your food processor bowl.
Warm up the milk 20 seconds in the micro-wave.
Pour the yeast in the milk and mix. Add the sugar and mix.
Pour the milk mixture on the flour and mix at low speed (2 on a scale from 1 to 6).
Add the eggs already mixed, then the melted butter.
Knead for 10 minutes. The dough shouldn't stick to the bowl.
Let grow your dough with a clean linen on top for one hour and a half.
Spread the dough on a 50 by 40 cm rectangle.
Spread the vanilla custard and the chocolate chips.
Roll the dough and cut 8 rolls.
Place them in your mold (buttered).
Let grow your rolls with a clean linen on top for one hour and a half.
Preheat your oven at 180 degrees.
Mix the egg yolk with the cream, then brush your rolls.
Bake for 30 to 35 minutes.
When out of the oven, brush with quince jelly.
Mix the iced sugar with the lemon juice. You should get a paste.
Brush your rolls, still warm, with the sugar paste. The sugar will melt and make a thin white crust.
Unmold and let cool down on a grid.
You can bake it with raisins instead of chocolate chips if you like. In this case, soak the raisins in cherry brandy for 2 hours. Below, the steps showing how to make the rolls. Note that after the second growth, the rolls won't take all the space in your mold. There will be some more growing in the oven.
AUDE FONTANGESSunday March 1st, 2020 at 09:29 AM
Toute mon enfance ! Par contre les boulangers chez moi mettaient de la cannelle entre la pâte et la crème pâtissière. Donc je referai votre recette avec de la cannelle pour la prochaine fois. J ai fais la version raisins aux rhum ….Ma fille a adoré ! Merci pour cette recette.
EmmaSunday March 1st, 2020 at 11:01 AM
Oui c’est délicieux avec la cannelle !!! 😉 Bon dimanche !
MiuWednesday April 8th, 2020 at 08:20 AM
Bonjour que peut-on préparer la veille et comment procéder ?
EmmaWednesday April 8th, 2020 at 09:00 AM
Coucou ! TU peux faire la seconde pousse au réfrigérateur. Le lendemain, tu sors ta pâte 30 min avant de la cuire pour qu’elle remonte en température. 😉
FredFriday April 17th, 2020 at 09:15 PM
Bonsoir, j’ai testé votre recette aujourd’hui. C’est ma première brioche. J’ai suivi toutes les étapes à la lettre en utilisant juste de la levure fraîche et du chocolat/beurre fondu à la place des pépites ! Le résultat est super ! Elle est vraiment divine ! Je garde la recette précieusement parce que quelque chose me dit qu’elle me sera souvent réclamée 🙂 Merci beaucoup !
EmmaSaturday April 18th, 2020 at 10:52 AM
C’est top !! Une recette que je fais depuis très très longtemps !! 😉