Roll "Czech"

Category: Confectionery
Kitchen: Czech
Roll Czech

Ingredients

Biscuit:
Eggs 3 pcs.
Cocoa powder 15 g
Granulated sugar 90 g
Flour 75 g
Cream:
Butter 120 g
Granulated sugar 90 g
Milk 90 g
Starch 13 g
Cocoa powder 5 g
Cognac 1 tsp
Decoration:
Chocolate 50 g
Butter 30 g

Cooking method

  • Line a baking sheet with baking paper and preheat oven to 190aboutFROM.
  • We start by making the cream. To do this, prepare milk syrup: mix sugar and 3/4 milk, bring to a boil. Pour in the starch diluted in the remaining milk and cook to thicken the syrup. Cool to room temperature.
  • While the syrup is cooling, prepare a sponge cake for a roll. To do this, beat the eggs and sugar into a fluffy light mass. Add the cocoa-mixed and sifted flour and knead the dough. Spread it on a piece of baking paper (25 * 35 cm) as evenly as possible with a 5 mm layer. Bake for 10-12 minutes. Check the readiness with a wooden skewer - it should stay dry when piercing the biscuit. The thickness of the finished biscuit is 5-7 mm. Cool the sponge cake to room temperature.
  • Meanwhile, we continue to prepare the cream. Whisk the butter until it is almost white and continue whisking in the cooled milk starch syrup a little. At the end, add cocoa, cognac and beat thoroughly.
  • During this time, the biscuit will cool down. Place it on a sheet of baking paper with the bottom side up, remove the paper on which the biscuit was baked. Apply the cream, thickening the layer towards you, and then roll tightly. Wrap it in the paper it was on and leave it seam side down in the refrigerator for a day.
  • To decorate, melt the chocolate with butter and spread the roll with a brush. Use the same brush to make embossed stripes.
  • Bon Appetit!

Note

This recipe is taken from Irina Chadeeva's book "GOST Baking". Here is what the author writes about him.
"The recipe for this roll was invented in the Moscow restaurant" Praga "and until now, along with the signature cakes" Wenceslas "," Prague "," Prichye milk "and the natural" Lakomka ", are its trademark. Such a roll was not often met, but many will remember it for life. It has an unusual, rather light chocolate cream, chocolate biscuit and dark chocolate icing. "

I prepared it for my husband by February 23rd. Everything that I. Chadeeva writes about him is true, he is very tasty!

fronya40
cool roll!
Merri
Tanya, thanks! I just don’t understand why the photo was loaded so small? I tried it for the first time through the forum gallery, then deleted it and uploaded it as always with the Radical-photo, but it is still microscopic!
Twist
Irisha, the roll is delicious!
Vei
Great roll and great photo!
Merri
Thank you, Marinochka! It's very easy to cook, you, in general, can handle it playfully!

Quote: Vei

Great roll and great photo!

Thanks for your feedback! And I can't agree with photography. It was squeezed 10 times and I cannot remove and replace it, even if you crack it!
Omela
Quote: Merri

uploaded as always with Radical-photo,
Irina, it was necessary to uncheck the "Optimize format" checkbox or change the number, for example, to 1000. There the default is 640.
Vilapo
Ira, beautiful, tasty roll A good photo, and if you really want to change while you have the opportunity to edit, you can insert another by deleting the one that is now and press contrl F5, the page will be updated
Caprice
Quote: Omela

Irina, it was necessary to uncheck the "Optimize format" checkbox or change the number, for example, to 1000. There the default is 640.
Isn't it possible to upload pictures here according to the rules up to 500 pixels?
irza
Irina, thanks for the recipe! I was interested in the cream - I liked the absence of eggs in the custard. I bookmark
Vitalinka
Wonderful roll! I take it to bookmarks.
Zolotse
Ira! Thank you so much for the recipe. It was the most favorite roll in my childhood, and it was very difficult to buy it then. Now I will definitely cook it !!!
shoko
Thanks for the recipe.
Already baked.
Very tasty, very fast, very simple. The cream is just super!
Merri
Оmela, Vilapo, Thank you for participating! The photo has become a normal size, but I have nothing to do with it, I was not here yesterday, and on Sunday I deleted and reinserted it, but still a little one from the Breadmaker's gallery appeared, why are they leaving such small photos there?

Quote: irza

Irina, thanks for the recipe! I was interested in the cream - I liked the absence of eggs in the custard. I bookmark

The cream is surprisingly very tasty and delicate, I have never seen such a cream.

Vitalinka, do not postpone the recipe, it will delight you!

Zolotse, share your impressions, compare the home version with the restaurant version, I tried it for the first time!

Choco, clever, thanks for the promptness! Where is the photoreporter?

Thank you all very much for your attention!
shoko
Irina, I'm a beginner here and have not yet learned how to insert photos.
My family didn’t even let me take a picture, they said “such masterpieces should be repeated, then you will take a picture”.
I'll be quicker next time.
I am sure that this is not my last roll, then I will certainly report back.
Merri
Quote: Shoko

My family didn’t even let me take a picture, they said “such masterpieces should be repeated, then you will take a picture”.
I'll be quicker next time.
I am sure that this is not my last roll, then I will certainly report back.

This happens to everyone! Sometimes you yourself will forget or you will not find the strength. The main thing is that the family is happy!
shoko11
Merri, thanks for the recipe. Made a roll, the cream is really very delicate. The dough was baked according to the recipe, while the layer of biscuit cooled down, the edges dried out, and broke when folded. Therefore, next time I will do it according to the technology described by Tortyzhka.
Lagri
This recipe interested me very much. Simple and fast!
Quote: shoko11

Therefore, next time I will do it according to the technology described by Tortyzhka.
Where to read it.
Merri
Quote: shoko11

while the layer of biscuit was cooling, the edges dried out, broke when folded

Overexposed a little biscuit in the oven or cooled it for a long time so that it dried out. In such cases, you need to moisten the syrup, then apply the cream and roll up. In this recipe, you do not need to stand the biscuit for a long time after baking, as soon as the cream is whipped up, immediately apply and roll, by this time the biscuit is already cooling down.

Quote: Lagri

Where to read it.

Read on.
Lagri
Thanks for the link.
Sonadora
AAA !!! I almost slipped such a chocolate treat !!!
Irochka, thank you very much! I stole the recipe, I will definitely cook it!

Quote: shoko11

the edges dried up, broke when folding.
And if the hot cake is rolled into a roll together with paper and cooled?

Shl Irisha, is it possible to use whipped cream instead of butter for cream?
Merri
Quote: Sonadora

And if the hot cake is rolled into a roll together with paper and cooled?
Shl Irisha, can you use whipped cream instead of butter for cream?

Marisha, I haven't broken anyway.
You can, of course, any cream, but, as the author of the book writes, this is an original recipe from the restaurant "Prague"! I didn’t want to deviate from the recipe and didn’t regret it at all! They ate in one sitting, no one refused the second piece.
MariS
But I did slip your recipe Irisha! Very nice roll!

Quote: Sonadora


Shl Irisha, can you use whipped cream instead of butter for cream?

I am also worried about this question, Irish. I want less fat ...
Vilapo
Girls of course you can, why not
Merri
Quote: MariS

But I did slip your recipe Irisha! Very nice roll!

This question worries me too, Irish. I want less fat ...

Can you spot everything!
Marina, there is only 120g of butter in the cream, this is for 8 good pieces, like a cake.Well, what is that 15 g of butter per serving? Eh, I do not like all sorts of simplified simplifications! Better a small piece, but real, than a healthy fake. Marishka, decide for yourself, you have! Bon Appetit!
MariS
Irish -
Lagri
So I made a roll. My whole biscuit cracked, although I took into account everything I read. I realized my mistakes and one of these days I will do it again.
Roll Czech
She didn't cover it with chocolate, but covered all her "mistakes" with cream, sprinkled with chocolate chips on top. She took all the ingredients strictly according to the recipe. It turned out "Almost a Czech roll". Sooo tasty (I tried it when I cut the edges off the sides)! Stands in the refrigerator, but I don't know how long we will last, everyone walks around and licks their lips. Thanks for the recipe, Merri !
Merri
Maria, I'm glad that the roll turned out! Not too troublesome, is it? And how delicious!
Lagri
Quote: Merri

Maria, I'm glad that the roll turned out! Not too troublesome, is it? And how delicious!
Irina, the roll is really delicious! Even the first time I did it as if I had already baked it. Very fast. The recipe is wonderful! If only to learn, so that the biscuit does not crack when twisting. I think that I will achieve this, for sure. 🔗
echeva
tell me, is this biscuit tender? mine love such that it would melt on the lips ...
Merri
Quote: Lagri

I think that I will achieve this, for sure.

No doubt!

Quote: echeva

tell me, is this biscuit tender? mine love such that it would melt on the lips ...

If you don't bake it, it will curl well and be very tender.
irza
I have 2 questions:
1) starch no matter what? or is it preferable?
2) if a cake with such a cream, will it be ok?

Thank you in advance
Lagri
And it seems to me that if instead of a roll, you make a cake by cutting the biscuit into 3 parts and smear with this cream, the cake will also work. And cover it with the same "decoration" (chocolate + butter). I really liked the taste of the roll, the combination of this delicate biscuit and cream. And the main thing, of course, is not to overdry the biscuit. And mostly potato starch is sold, but if it's corn or some other starch, then I think there won't be much difference ...
Merri
Maria, thanks for the answer, I would say the same thing!

Irina, the cake from this amount will also turn out very tasty, but small. Why are you against the roll?
irza
Thank you girls!

Quote: Merri

Irina, the cake from this amount will also turn out very tasty, but small. Why are you against the roll?
No, I don't mind. Just ordered a cake with a filling like Prague. So I took Vanilla biscuit on boiling water with cocoa and your cream as a basis (even if not from "Prague", so at least from a Czech roll). I made a double portion of the cream. Today I made out a cake, tried the trimmings - it looks like it turned out very much for "Prague", I liked the cream. It will be necessary for myself to figure out such a cake, well, in the form of a roll too
Merri
Irochka, I believe that the cake turned out to be very tasty! Prague has a different cream, albeit chocolate. I like the cream of the roll more, but I make Prague like Prague.
shoko
Roll Czech
Here's my roll, I'm baking it for the second time. And always successful.
Thanks again for the recipe.
Merri
Choco, perfectly spun!
Petrusia
The roll, I think, will be very tasty! But mine is ugly! My biscuit also broke when folding, although I baked the biscuit a little and it barely had time to cool down .... Apparently, my hands are simply growing from the wrong place.
Sonadora
Irisha, thank you very much! I baked it! Delicious!
Roll Czech
echeva
Quote: Sonadora

Irisha, thank you very much! I baked it! Delicious!
Roll Czech
what a BEAUTIFUL !!!!!!!!!!!!!!!!
Lagri
Merri, I managed! I rolled it without cracks.
Roll CzechRoll Czech
I think the next one will be even more beautiful. But the taste is unchanged.

P.S. I turned it on the larger side, and now I'll try at the least, so that the roll is thicker.
Merri
Masha, congratulations! Excellent result!
Try to make it very thin, as described, it will be easier to fold.
Lagri
Quote: Merri

Masha, congratulations! Excellent result!
Try to make it as thin as described, it will be easier to fold.
I had the first one and it cracked, because one edge was thicker. I immediately understood this, and this was the mistake.Irina, thank you for your support and tasteful recipe!
Merri
Quote: Lagri

I had the first one and it cracked, because one edge was thicker. I immediately understood this, and this was the mistake. Irina, thank you for your support and tasteful recipe!

I was glad to help!
Anphica
Merri, thank you so much for the recipe! : rose: The roll is delicious
Merri
Quote: Anphica

Merri, thank you so much for the recipe! : rose: The roll is delicious

I'm glad that our tastes match, I really like it too!
Anphica
My husband really liked the roll, requires that she do it every day!
Roll Czech
Roll CzechEverything that I have time to take a picture! Thanks again, Merri!
Anphica
cases.
Merri
Anphisa, I understand your husband very well! I would also eat it every day if someone baked it! I have never eaten more delicious roll. Pamper your husband!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers