Kremrole
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4.8
10 reviews
Excellent
Kremrole
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Kremrole is a deliciously crispy roll-shaped puff pastry that is filled with meringue or whipped cream that is popular in the Czech Republic, Austria, Germany and Slovakia.
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Ingredients
For the dough
- 3 cups flour , sifted
- 1 cup butter , cold, diced
- 1 egg yolk
- 1 tablespoon vinegar
- ½ cup sour cream , cold
- ½ teaspoon salt
- 4 tablespoons butter to coat the tubes, soft
For the decor
- 2 egg yolk
- 1 teaspoon milk
- 3 tablespoons butter lukewarm, melted
For the meringue
- 4 egg white
- 1 pinch salt
- 1 cup caster sugar
- ½ cup water
Material needed
- pastry tubes metallic
- 1 pastry bag
- 1 Piping tip plain or fluted
Instructions
Dough
- In the bowl of a stand-mixer with the flat beater attachment, mix the flour, salt and butter at low speed for 2 minutes.
- Then add the egg yolk, vinegar and cream and knead, this time with the dough hook, until a homogeneous dough is formed (add a little cold water if necessary).
- Wrap the dough in plastic wrap and keep it in the refrigerator for 8 hours.
- Preheat the oven to 350F/180C.
- On a very lightly floured work surface, roll the dough to a thickness of about ⅛ inch (3mm).
- Cut strips about 1 inch (2,5cm) wide and 6 inches (15cm) long.
- Coat all the tubes with the butter and roll each strip of dough around a tube making sure that the dough overlaps on each turn.
- Mix the 2 egg yolks and the milk well, and brush the kremrole dough with this mixture.
- Place the tubes on a baking sheet lined with parchment paper.
- Bake for about 15 to 20 minutes or until golden brown.
- When the kremroles are cold, carefully slide them off from the tubes.
Meringue
- Pour the egg whites and the salt into the stand mixer.
- Pour the sugar and water into a saucepan and bring to a boil over high heat.
- Check the temperature with a thermometer. When the sugar reaches 212F/100C, start to beat the egg whites at full power. When the sugar reaches 244F/188C, reduce the speed of the mixer and immediately pour the sugar gradually. It must be very fast as the temperature of the sugar syrup should not continue to rise.
- Once the sugar is incorporated, return the mixer to maximum speed and beat for 5 minutes.
- Then reduce the speed of the mixer to medium and beat until the bowl has completely cooled.
Assembly
- Fill the pastry bag with the meringue and stuff each kremrole.
- Lightly and gently brush each roll with the melted butter and sprinkle icing sugar.
Notes
- You can also fill the kremroles with sweet or unsweetened whipped cream.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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