Custard and Almond Scrolls

[cookie1]

Custard and Almond Scrolls
Makes 12-18 depending on size
Ingredients

1 quantity of brioche dough from EDC
1 quantity of custard from EDC-cooled
1 tablespoon brown or raw sugar
1/4 cup flaked almonds

Method
After the brioche dough has risen, punch it down and shape into a rectangle. Let it rest for a few minutes.
Roll out to approximately 40cm by 30cm.
Spread cooled custard over the dough.
Sprinkle with brown sugar and flaked almonds.
Roll up from the long side.
Cut into 12-18 scrolls, depending on the thickness you want.
Turn oven onto 180⁰ and when it reaches temperature cook scrolls for 15-20 minutes.
If you wish you could sprinkle a little cinnamon sugar over the top before baking.

Tips
The first lot I made only 12 but they were quite thick. The raw scrolls are rather hard to handle as they are slippery from the custard. By only turning the oven on when it's required you give the scrolls a little time to rise again.

[JulieO]

Thanks Cookie, another one to try. 

[Snoozie]

yummo sounds awesome and somewhat easy

[cookie1]

It's very easy and impressive too.

[Very Happy Jan]

This was an absolute winner for afternoon tea today. I was too pressed for time to make scrolls so just rolled out half the dough, spread it with custard and almonds then folded it up and cooked it. yummo

[Thermomixer]

Thanks cookie1 - would be great with the brioche dough.

[Chelsea (Thermie Groupie)]

We had a garden party this afternoon and these scrolls were the absolute favourite.  The recipe was very easy to follow and the brioche dough was divine with the custard!!!  I had a very busy morning and left the dough rising for 90 minutes before punching it down and then it resting for another 30 minutes after I had rolled it.  It worked perfectly though.  I would advise people to have a tea towel or wad of paper towel on hand when slicing the scrolls as your hands do get quite messy (as Cookie pointed out  ).

[Thermomixer]

Probably lucky that you were busy - the brioche really does benefit from longer proving than is in the EDC book.  My consultant was amazed when she saw a brioche loaf that I had made - it rose a lot more than she was used to from previous attempts.

thanks for the paper/towel tip - forewarned is good.

[cookie1]

With the first batch my DH helped put them on the tray and he enjoyed licking his fingers as he went!! Lucky only family ate those. They really are very sloppy and slippery.

[trudy]

These sound very yummy!!!!!

[cathy79]

Cookie1 - I tried a variation on this yesterday.  I wanted a custard pullapart cake.  I used a springform tin and sort of copied the pullapart bread technique.  It looked delicious halfway through cooking, had risen beautifully etc.  But still doughy so kept cooking and checking, cooking and checking.  By the time it was cooked (maybe an hour) it was starting to burn on top, and not very attractive.  I've pulled it apart to eat what we can from the middle. 

Did you use white bakers flour?  I used wholemeal, and so it's quite "earthy".  I want to try my version again, but have to convince myself it's worthwhile and will work.  I probably used 3/4 of the custard, but it was quite dry after cooking for so long.

Is Brioche supposed to be light and fluffy?  Mine was quite dense and heavy.  Maybe the flour?

[cookie1]

I used white Baker's flour and yes the brioche was quite soft and yummy. Would it work if you still made the scroll shapes but put them in a tin, so that when they're cooked you could sort of break bits off the scroll. It wouldn't be a real pull apart but sort of like it. Good luck with it. I put a couple of the last batch in the fridge over night and the custard 'sort of' got absorbed, the flavour was still there but you couldn't really see it.

[Thermomixer]

May even have been a temperature problem?  Ovens do vary, but I think 200^o might be suitable for cooking the scrolls?

[cookie1]

You could well be right Thermomixer, my oven can be a bit weird.

[~Narelle~]

I used this Brioche dough to make apple and cinnamon scrolls today.  Very very yummy.  Will try with custard and almonds soon cause that's my fave scroll filing.