Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cookie1 on November 07, 2009, 03:38:31 am
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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.
(http://i255.photobucket.com/albums/hh142/birdsam/P1000391.jpg)
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Thanks Cookie, another one to try. ;D
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yummo sounds awesome and somewhat easy :)
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It's very easy and impressive too.
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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
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Thanks cookie1 - would be great with the brioche dough.
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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 :)).
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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.
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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.
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These sound very yummy!!!!!
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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?
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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. ???
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May even have been a temperature problem? Ovens do vary, but I think 200o might be suitable for cooking the scrolls?
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You could well be right Thermomixer, my oven can be a bit weird.
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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.
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Yum, I think I had better try apple and cinnamon next time.
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YUM! These look great, another recipe to add to my to do list.
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These are divine. I usually make half custard and half stewed apple, rapadura and cinnamon ones to take for our playgroup morning teas. When I am in a hurry though I cheat and make parcels instead of scrolls. I just roll out the dough, cut it into squares (about 12), spoon the filling on, gather the corners together and pinch them in the middle to make a neat little parcel. Not as impressive as the scrolls, but very quick. ;)
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You could just roll it into a long suasage (Swiss roll) shape and cook it whole and then cut it. I think??
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The parcels would be less gooey, that's for sure. Especially if you sprinkled them with almonds or cinnamon.
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Made these today because I craved them last night when I didn't have any dessert. I held back on some of the custard because I thought as I was rolling it up it will just ooze out anyway. With less custard it was pretty easy to roll, but doing the taste test when they were baked, it would have been nice to have a bit more. Chelsea's version sounds very scrummy too, so will try that next time. Thanks cookie - keep em coming :D
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Thanks for bumping this creampuff, think will make these as a treat for myself post storm clean up duty on weekend. They sound absolutely yummo.
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Yum, these I am going to make on the weekend, I know it's an old thread but I thought other newbies like me may like it :)
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Ohhhh Suzanne - I wish you hadn't lol! Now I am going to HAVE to try these, they sound so good!
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They are lovely. A bit gooey to make but yummy. I tried to model them on the bakery's delight ones.
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That's exactly what I thought when I saw the recipe and I know how much my Lily loves them, from memory I think they are nearly $4 for one at bakers delight xxx
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Much cheaper to make your own. You could put pie apricots or apples or anything in them.
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Has anyone tried freezing these?
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Sorry we keep eating them all. Why not give one a go, I think it would be fine.
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Yes I think I will. Must keep reminding myself to try things. What is the worst that can happen if it goes wrong?
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You have wasted one scroll. :'(
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You have wasted one scroll. :'(
That's what I mean cookie. I just keep having to tell myself, if it doesn't work i've wasted a little bit of food, I've not killed anyone accidentally! LOL! I am getting better.... ;D
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hi Cookie,
I am making your lovely scroll recipe but when I tried to mix the brioche dough for a few seconds prior to kneading, the TMX just made a high pitched whine and wobbled a bit.
I checked lid was in ok and put my second bowl in to test and that was OK. I am wondering if the amount in the bowl was too much for the motor? I note that most doughs use 4-500g of flour but the EDC recipe calls for 650. I am looking forward to the end result as they sound so yum.
would appreciate any advice about why TMX couldn't mix it together.
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I'm at a loss to explain that. Sometimes mine does that when I am making bread and I switch it off and poke around the dough with the spatula. Sort of lifting it off the blades a bit so they can get going.
Hopefully someone else will be able to help.
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Well the end result was OK, I made 18. We do have sweet tooths! Some of family said they could have been sweeter, might try a sugary glaze over the top next time, I also like the idea of CP suggestion of rolling up cooking, then cutting after baking. Can't wait to try again with apple next time!
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I'd love to see how they turn out.
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Thanks cookies will have to try these, I'm a huge fan of custard scrolls from bakers delight and always wondered how it was done. Now I can make my own, Looks easy enough.
Jadey
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It is Jadey. Just think how much money you will save, and no horrid preservatives.
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Dough is rising now squee!!!!
So does anyone know what the icing is they use at bakers delig to top these off?
Jadey :)
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Cookie help!
I've stuffed this up twice! First time I thought I'd be smart and put them all together in a round cake tin. Ended up with raw and burnt scrolls.
Second one I put them in as rolls and they are pretty dark but still some are raw!
What have I done wrong? Any ideas?
Jadey
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Maybe there were too many in the tin Jadey, try cooking them on a tray perhaps.
This (http://www.angeledenblog.com/2011/11/custard-brioche-recipe.html) isn't a TMX recipe but is the same idea so maybe you can get some hints from it. The icing used is only icing sugar and hot water, is that the look you wanted?
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Judy, second time was on a tray same issues :-(
Thanks for the link but no more like this one http://www.productreview.com.au/p/bakers-delight-custard-scroll.html
Like the soft icing you et on a Boston bun.
Jadey
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Jadey, there is a recipe on the forum for Boston Bun and it says to ice it with pink butter icing.
Here (http://www.forumthermomix.com/index.php?topic=4154.0) is a recipe for butter icing
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Thanks Judy,
Now I've just got to figure out the custard scroll recipe and what I keep doing wrong. But for now I'll pout and go to bed. LoL.
Jadey
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Maddy I don't know what could have gone wrong. Perhaps try turning the tray mid point of the cooking. Is your oven hot enough? Hopefully someone else will be able to help.
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I just made these for morning tea, talk about YUM. Of course I made them my own by changing/adding stuff.
The dough I:
used rapdura
added a teaspoon of vanilla bean paste
added a handful of sultanas after the 3 min knead, then kneaded for a further 1 minute
rolled in to scrolls, brushed with egg then sprinkled with a mix of 100's & 1000's/chocolate hail
did a 2nd rise of about 30 mins
cooked for 30mins @ 200 degrees
They turned out perfect, light fluffy and pretty with the "kids choice" of sprinkles :)
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Well done. It's good to add your own touches.
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Would it be possible to get a copy of this recipe please.
Marie
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Marie the recipe is on page 1 of this thread. It is made from 2 recipes in the EDC - you do have that book don't you?
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No Judy I don't have that one
Marie
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OK, on it's way.
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Thank you so much Judy for your trouble. :-*
Marie
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These were a great way to use the custard after I failed at making choux pastry profiteroles :-))
And I think mum and SD liked these much better than they would have liked profiteroles! It made so many that I gave some away because I knew they would be best eaten today :)
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Yummy Amy.
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How about an almond paste type filling like stollen, would that work? With fruit apple or cherry maybe too.
Been thinking about this one a lot but haven't made yet.
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Ooh yes, that would be nice. You could put a thick piece of marzipan in the centre. The marzipan in the Festive book is yummo.
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I have been playing with this recipe today.
I love experimenting with dough..
I scalded the milk to above 70' and left to cool. I believe you get better results with bread if you do this. I also used less yeast because of this.
I used 1 and 1/2 tsps of traditional dried yeast ( not fast acting).
I put *: on with milk and yeast 3 mins 37' ^^.
Added flour and egg :: until well mixed. As I have organic flour it was too dry so I just tipped in water until the consistency was right. Kneaded 5 mins.
I left it 15 mins.
Added butter, sugar and salt and when all mixed on :: I :: 5 more mins.
Putin oiled bowl, flipped over to rise.
When double in size turned onto silicon, knocked back and rested another 15 mins.
Shaped by pulling then rolling Ito rectangle.
Added filling tinned apricots quarters, mixed with ground almonds until looked right and a few whole almonds.
Put in middle of rectangle.
Used pizza wheel to,cut dough into slanting slices at the side.
Sort of plaited them over, will have to practice this a bit more.
Sealed up holes.
Left to proof, then brushed with milk and sprinkled with cinnamon sugar, baked 30 mins.
10 at 200, rest at 180.
It is a very good dough am very happy.
Thanks cookie and JD for,sending me the recipe.
Will try custard IDC.
Apricots and almonds
(http://i1255.photobucket.com/albums/hh621/Droverjess/6ac1318af540ee6cb81c3b4aea503dbb.jpg)
Before cooking
(http://i1255.photobucket.com/albums/hh621/Droverjess/a5eee01a55a9c99dadd2e2a8b8a6c4f5.jpg)
And now iPad to phone playing up. Finished pics will come later.
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They sound yummy DJ.
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Can't wait for the next picture DJ, could go a slice of that for breakfast ;D
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Sounds wonderful DJ, apricots and almonds is such a good combination :D
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What a lovely combination DJ. It would taste delicious.
Scroll fillings are only limited by our imagination. I love all the new ideas.
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Here is the picture, and JD you were right a lovely breakfast!
(http://i1255.photobucket.com/albums/hh621/Droverjess/0ea114f0655a745f801b76e2128404c9.jpg)
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Yum.