This Zavarnoy Roulade is a delicious and elegant dessert that brings the classic taste of eclairs into a delightful rolled form. With a light and airy choux pastry filled with smooth vanilla custard cream, this dessert is perfect for any occasion. Whether you’re celebrating a special event or simply indulging in something sweet, this roulade will impress your guests and satisfy your cravings.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chilling Time: 5 hours (or overnight)
- Total Time: 6 hours
Ingredients
For the Dough:
- 100 ml (1/2 cup) milk
- 100 ml (1/2 cup) cold water
- 1 tablespoon sugar (20g)
- A pinch of salt
- 80g (1/3 cup) unsalted butter
- 130g (1 cup) all-purpose flour
- 3 large eggs
For the Vanilla Custard Cream:
- 2 large eggs
- 150g (3/4 cup) granulated sugar
- 10g (1 tablespoon) vanilla sugar (or 1 teaspoon vanilla extract)
- 30g (2 tablespoons) cornstarch
- 400 ml (1 2/3 cups) milk
- 50g (3 1/2 tablespoons) unsalted butter
For Decoration:
- Powdered sugar for dusting
Directions
Prepare the Choux Pastry:
- Heat the Liquids: In a saucepan, combine the milk, water, sugar, salt, and butter. Heat over medium heat until the butter melts and the mixture is hot, but do not boil.
- Add the Flour: Remove the saucepan from heat and add the flour all at once. Stir vigorously with a spatula until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Cool the Dough: Transfer the dough to a bowl and allow it to cool for a few minutes. This cooling step is crucial to prevent cooking the eggs when they are added.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. The dough should become smooth and shiny.
- Spread the Dough: Preheat the oven to 180°C (350°F). Line a baking sheet (38 x 27 cm) with parchment paper. Spread the dough evenly over the sheet to create a thin layer.
- Bake: Bake the dough for 30 minutes, or until it is golden brown and puffed. Once done, remove it from the oven and let it cool.
Prepare the Vanilla Custard Cream:
- Mix the Eggs and Sugar: In a saucepan, whisk together the eggs, granulated sugar, vanilla sugar, and cornstarch. Add 1/3 of the milk and whisk until smooth.
- Cook the Custard: Gradually add the remaining milk while whisking continuously. Cook the mixture over medium heat, stirring constantly until it thickens and begins to boil.
- Add the Butter: Once the custard has thickened, remove it from heat and stir in the butter until fully incorporated. Allow the custard to cool slightly.
Assemble the Roulade:
- Spread the Cream: Once the choux pastry has cooled, transfer it to a work surface lined with parchment paper. Spread the custard evenly over the entire surface of the pastry, leaving a 1 cm border around the edges.
- Roll the Pastry: Gently roll the pastry into a log, using the parchment paper to help guide the roll. Wrap the roulade tightly in parchment paper and refrigerate for at least 5 hours or overnight.
- Serve: Before serving, dust the roulade with powdered sugar. Slice and serve with your choice of garnishes.
Serving Suggestions:
- Whipped Cream: Serve with a dollop of whipped cream for added richness.
- Fresh Berries: Garnish with fresh berries like raspberries or strawberries for a pop of color.
- Chocolate Sauce: Drizzle with chocolate sauce for a decadent finish.
- Coffee or Tea: Enjoy chilled with a cup of hot coffee or tea for a delightful pairing.
- Chopped Nuts: Add a sprinkle of chopped nuts, such as almonds or pistachios, for added texture.
Cooking Tips:
- Prevent Lumps: Stir the choux pastry dough vigorously when adding the flour to prevent lumps.
- Cool Properly: Be sure to cool the pastry dough slightly before adding the eggs to avoid scrambling them.
- Whisk Constantly: Use a whisk to stir the custard constantly while it’s cooking to avoid clumping.
- Monitor Baking: Don’t overbake the pastry; it should be golden and firm but not too crispy.
- Roll Gently: Roll the pastry gently but firmly to prevent the cream from squeezing out.
Nutritional Benefits:
- Eggs: High in protein and essential nutrients like vitamins D and B12, eggs provide a nutritious boost to this dessert.
- Milk: Provides calcium and vitamin D, which are important for bone health.
- Butter: Contains fats essential for energy, though it should be consumed in moderation as part of a balanced diet.
- Cornstarch: Helps thicken the custard without adding extra calories or fat, keeping this dessert light.
Dietary Information:
- Vegetarian: Yes
- Contains Gluten: From the flour
- Contains Dairy: From milk and butter
- Contains Eggs: In both the dough and the cream
Nutritional Facts (Per Serving, Approximate):
- Calories: 260
- Protein: 6g
- Carbohydrates: 32g
- Fat: 12g
- Fiber: 1g
- Sugars: 16g
Storage:
- Refrigerate: Store the roulade in an airtight container in the refrigerator for up to 3 days.
- Freeze: The roulade can be frozen for up to 1 month. Thaw overnight in the fridge before serving.
Why You’ll Love This Recipe:
- Balanced Flavors: It has the perfect balance of sweetness and creaminess, making it an irresistible dessert.
- Light and Airy Texture: The texture is light and airy, thanks to the choux pastry that puffs beautifully.
- Impressive Yet Simple: It’s an elegant dessert that looks impressive but is surprisingly easy to make, making it suitable for all skill levels.
- Versatile: This roulade can be dressed up with different toppings or fillings to suit your taste preferences.
Conclusion:
This Zavarnoy Roulade with vanilla custard is a show-stopping dessert that will impress your family and guests. The combination of light and fluffy choux pastry with silky smooth vanilla cream creates a luxurious treat that’s hard to resist. Despite its fancy appearance, this roulade is straightforward to make, and with a little patience, you’ll have a dessert that looks and tastes like it came from a bakery. Serve it for special occasions or just as a sweet treat to enjoy at home.
Frequently Asked Questions:
- Can I make this roulade ahead of time? Yes, the roulade can be made a day in advance and stored in the fridge until ready to serve.
- Can I use a different type of cream? Yes, you can substitute the vanilla custard with whipped cream, chocolate mousse, or any other filling of your choice.
- How do I prevent lumps in the custard? Whisk the custard constantly over medium heat and ensure the cornstarch is fully dissolved before cooking.
- Can I freeze the roulade? Yes, you can freeze it for up to a month. Just thaw it in the fridge overnight before serving.
- Can I add fruit to the filling? Absolutely! You can fold fresh berries or thin slices of fruit like strawberries or bananas into the custard before rolling the roulade.
This recipe for Zavarnoy Roulade not only showcases a delightful combination of flavors and textures but also offers an elegant presentation that makes it a standout dessert for any occasion. Enjoy the process of creating this beautiful dish and the delightful experience of sharing it with others!
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Zavarnoy Roulade (Choux Pastry Roll) with Vanilla Cream
- Total Time: 5hrs
Description
This Zavarnoy Roulade is a delicious and elegant dessert that combines the taste of classic eclairs with the convenience of a roll. Featuring a light, airy choux pastry filled with a smooth vanilla custard cream, this dessert is perfect for any occasion. Despite its sophisticated appearance, it’s surprisingly easy to make, making it an ideal treat for beginner and seasoned bakers alike.
Ingredients
Units
Scale
For the Dough:
- 100 ml (1/2 cup) milk
- 100 ml (1/2 cup) cold water
- 1 tablespoon sugar (20g)
- A pinch of salt
- 80g (1/3 cup) unsalted butter
- 130g (1 cup) all-purpose flour
- 3 large eggs
For the Vanilla Custard Cream:
- 2 large eggs
- 150g (3/4 cup) granulated sugar
- 10g (1 tablespoon) vanilla sugar (or 1 teaspoon vanilla extract)
- 30g (2 tablespoons) cornstarch
- 400 ml (1 2/3 cups) milk
- 50g (3 1/2 tablespoons) unsalted butter
For Decoration:
- Powdered sugar for dusting
Instructions
- Heat the Liquids: In a saucepan, combine the milk, water, sugar, salt, and butter. Heat over medium heat until the butter melts and the mixture becomes hot, but do not boil.
- Add the Flour: Remove from heat and add the flour all at once, stirring vigorously with a spatula until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Cool the Dough: Transfer the dough to a bowl and allow it to cool for a few minutes.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition, until the dough is smooth and shiny.
- Spread the Dough: Preheat the oven to 180°C (350°F). Line a baking sheet (38 x 27 cm) with parchment paper. Spread the dough evenly over the sheet to create a thin layer.
- Bake: Bake the dough for 30 minutes until golden and puffed. Remove from the oven and let cool.
Prepare the Vanilla Custard Cream:
- Mix the Eggs and Sugar: In a saucepan, whisk together the eggs, sugar, vanilla sugar, and cornstarch. Add 1/3 of the milk and whisk until smooth.
- Cook the Custard: Gradually add the remaining milk, whisking continuously. Cook the mixture over medium heat, stirring constantly until it thickens and starts to boil.
- Add the Butter: Once thickened, remove from heat and stir in the butter until fully incorporated. Set aside to cool slightly.
Assemble the Roulade:
- Spread the Cream: Once the choux pastry has cooled, transfer it to a work surface lined with parchment paper. Spread the custard evenly over the entire surface of the pastry, leaving a 1 cm border around the edges.
- Roll the Pastry: Gently roll the pastry into a log, using the parchment paper to help guide the roll. Wrap the roulade tightly in parchment paper and refrigerate for at least 5 hours or overnight.
- Serve: Before serving, dust the roulade with powdered sugar. Slice and serve.
Serving Suggestions:
- Serve with a dollop of whipped cream for added richness.
- Garnish with fresh berries like raspberries or strawberries.
- Drizzle with chocolate sauce for a decadent finish.
- Serve chilled with a cup of hot coffee or tea.
- Add a sprinkle of chopped nuts, such as almonds or pistachios, for added texture.
- Prep Time: 30mins
- Cook Time: 30mins