Chocolate rolls of grandmother Jiřinky
8. November 2012
And here it is! Christmas!
I know, I know! Most of you are scared, but I love them! Christmas decorations, candles, frogs, sparklers, a scent of a tree, a candy or a Christmas cake that is just baking, the whole atmosphere of Christmas, snowy mountains, at night full of glittering snow crystals! This year I'm looking forward to the sparkles in my daughter's eyes at the tree ...)
Well, maybe I just did a little bit of it.)
My and most of my family's most favorite candy for the past, which the other Christmas sweets were overshadowing. Grandmother chocolate rolls. We've always been doing many things with our mother and grandmother Jirin, and they were the first to disappear every year.
Now, with the years off, I appreciate the gluten-free version because 50 grams of flour (plain, bread or spelled) can be easily replaced with a buckwheat or gluten-free mixture. It's a common topic here, so I think maybe you will appreciate it too. In this case, you need to be careful when buying ingredients. Buy pudding, cocoa and chocolate without gluten.
150
porcí
Postup
1.
Mix all the ingredients on the dough, if it sticks a lot, add some flour. Wrap the foil and leave for at least an hour in the refrigerator.
2.
Preheat the oven to 175 ° C. From the chilled dough, make small rolls. I proceed to cut a piece of dough and a thin roller on a slightly curved roller, which I cut into the corresponding pieces, the ends round and the roller of the fire. Place the rolled sheet on the baking paper. And bake for about 15 minutes, they are ready when they start to slightly garnish, but be careful, they burn very quickly. After baking, the rolls are very hard and they are not full of taste, do not worry, it's okay when you fill them with cream and chocolate, beautifully soften after they leave, and their flavor is highlighted.
3.
Boil the pudding by using only 250 ml of milk, that is half the amount of fluids, resulting in a very dense pudding that will be a good base for a solid butter cream. Before thoroughly stir or mix 50 g butter (otherwise it would form lumps and it would be very hard to spread a smooth cream). Put the remaining butter along with sugar into light cream. When butter is well creamy, gradually add custard, cocoa, rum and still whisk.
4.
Apply the finished cream on the lower, slightly flattened tent of the cooled roll using a decorating bag (the grandmother was painting with a knife). The cream should be about as much as a roll.
5.
Dissolve chocolate with cream in a water bath. Rinse the cream rolls in the polish. It is better if the icing is not too hot and you store the rolls with the cream in the cold, otherwise the cream may dissolve.
6.
Put the finished chocolate rolls in the box and leave them in the refrigerator or elsewhere in the cold. In a few days you will be rewarded with a beautiful full of flavors.
