Today, I am introducing you to kremrole, one of the most popular and traditional Czech pastries.
Kremrole, literally “roll of cream”, is a crispy roll-shaped puff pastry filled either with meringue or whipped cream, that is sweet and slightly flavored or not.
With the Czech Republic located at the heart of Europe, its cuisine could only be influenced by its neighbors, Germany, Austria, Poland and Slovakia and vice versa.
You can find kremrole in all these countries and, like the buchty, kremrole is very popular throughout the region of Bohemia, this historic region of Central Europe, bordered by Germany, Poland, Austria and the Czech Republic.
In Austria, these cream rolls are called Schaumrollen, which literally means “foam roll” and the Germans call them Schillerlocken.
WHAT IS THE ORIGIN OF KREMROLE?
There are three claims around the origin of kremrole.
- 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 soft butter (to coat the tubes)
- For the decor
- 2 egg yolks
- 1 teaspoon milk
- 3 tablespoons melted butter (lukewarm)
- For the meringue
- 4 egg whites
- 1 pinch of salt
- 1 cup caster sugar
- ½ cup water
- Material needed
- Metallic pastry tubes
- 1 pastry bag
- 1 plain or fluted piping tip
- 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.
for full recipes please see : www.196flavors.com