Homemade cream rolls

Recipe steps

In a larger mixing bowl, we pour in the flour, grate the frozen butter into it, and while grating, we stir the mixture with the flour so it doesn’t clump together.

In a measuring cup, we first crack in the eggs, add vinegar and salt, and pour cold water until the volume reaches 500 ml. We transfer the mixture to a bowl, stir it first with a spoon, and then turn it out onto the work surface where we knead it by hand. It is important not to knead the dough too long so that the butter doesn’t start to melt and the dough doesn’t become sticky, which is undesirable.

We divide the dough into four parts, wrap them in a bag, and store them in the refrigerator for 2 hours. Then we roll out a sheet about 3 mm thick, brush it with egg, and using a pastry cutter, cut strips approximately 2.5-3 cm wide and about 25-30 cm long.

We rub a piece of butter in our hands and then brush each tube with butter. We wrap the dough around the molds, starting from the narrower end, and then place them on a baking sheet lined with parchment paper.

We bake at a temperature of 190 °C for about 20 minutes. Then we let them cool slightly and remove them from the molds.

To prepare the filling, we whisk the egg whites with sugar in a water bath until they stiffen. First, we lightly whisk the egg whites to medium stiffness, then place them in a boiling bath and add the sugar. We continue whisking for about 15 minutes until thickened.

The meringue should be stiff and hold peaks. Then we remove it from the heat and whisk until cool. Finally, we fill the cream rolls using a pastry bag fitted with a decorating tip.