Czech roll: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The fame of the art of Czech confectioners is spreading far beyond the borders of their country. Many of the traditional juicy and sweet desserts they create are truly authentic and can only be tasted in the Czech Republic itself. This does not at all apply to the Czech roll (the recipe according to GOST for this delicacy is presented in the article) - a real find for connoisseurs of chocolate delicacies. The taste of the treat is remembered seriously and for a long time. A fragrant biscuit with a delicate and light chocolate cream, covered with black chocolate icing - isn't it just the right thing for a cup of hot fresh coffee? What else do you need to lift your spirits and get a great boost of energy for the whole day?

It is known that in the Soviet years, "Czech Roll" (along with another popular invention of local masters - the "Prague" cake) was a kind of calling card of the famous restaurant that bears the same name as the Czech capital. It was quite difficult to buy this pastry in those days. Modern housewives have learned how to cook Czech roll at home. It turns out that thisnot difficult at all. In our article, sweet tooth can get acquainted with the technology of making Czech roll.

Product information

The Czech roll was originally sold in the culinary department of the Prague restaurant, later its recipe was sold all over the world. The dessert is an oblong-shaped chocolate product - a biscuit cake rolled into a kind of tube, layered with cream (chocolate) and glaze made from chocolate and butter.

The biscuit in this roll does not require impregnation, it rolls up perfectly even when cold. The cream is made using starch syrup, whipped well. In a rolled form, the roll is kept for a day in the refrigerator and only after that it is glazed. The pattern on its surface can be applied with a pastry comb or silicone brush.

GOST recipe

Introducing the traditional way to create a classic Czech roll - according to GOST. The process is simple and takes about an hour. To prepare a biscuit, you will need products:

• 75 grams of flour;
• 20 grams of cocoa;
• 170-180 grams of sugar;
• three eggs.

Cream is prepared from:

• 120 grams of butter;
• 90 grams of milk;
• 13 grams of starch (can be corn);
• 1 tsp cognac.

The next section presents the steps for creating a treat (recipe with photo). It is customary to decorate Czech roll:

• dark chocolate (50grams);
• butter (30 grams).

Cooking Czech roll according to the recipe

The flow chart for the standard preparation of a popular dessert provides for the following actions:

• Eggs are beaten with sugar. Add flour (sifted) and cocoa, mix gently with a spatula.
• The dough is poured into a special mold measuring 25 x 35 cm, previously covered with parchment. The oven is heated to 180 degrees, the biscuit is baked for 10 minutes.
• Then it is taken out and turned over on a towel sprinkled with powdered sugar. The paper is removed, the dough is rolled up together with a towel and cooled.
• Next, start making cream. About 30 grams of milk is mixed with starch, the remaining milk is boiled, the starch mixture is poured into it in a thin stream. Stirring constantly, cook the cream until thickened for about one minute, then cool. Beat the butter, add sweet starch-milk mass and cognac to it in several stages, beat everything well.

Then prepare the glaze (melt chocolate and butter), cool

The biscuit is unfolded, the cream is distributed over its surface (at first its layer should be thicker, at the end - thinner),

Twist the roll

Cover it in chocolate. Ready Czech roll is sent to freeze for several hours in the refrigerator

Netizens Opinion

Participants of specialized culinary forums willingly share with each other the experience of applying in practice one or another method of preparing various favorite delicacies. They did not bypass their close attention and the recipe for Czech roll. The fact is that, in accordance with standard requirements, the biscuit in this dessert does not require any impregnation. Many housewives claim that if you add a couple of drops of lemon juice to the cream or, deviating from the standards, soak the biscuit itself with lemon juice diluted with sweetened water, the treat will turn out to be simply divine.

If you decide to impregnate biscuit

Everyone knows that this product itself is very tasty and tender, therefore, when trying to "improve" it, one should be wary of the possibility, on the contrary, to spoil the biscuit dough, making it too wet and heavy. What secrets do you need to know for those who, contrary to standard requirements, still decide to impregnate a biscuit? According to experienced housewives:

• The cake will become soft and moisture will be better preserved if the biscuit is cooled at the end of baking. It is best to wrap it in plastic wrap and refrigerate for at least eight hours.
• The time interval between the end of the impregnation of the biscuit and its lubrication with cream should be about half an hour.
• The finished roll must stand for at least six hours before it is served.
• How to determine the required amount of impregnation? To do this, use the formula: for 1 partbiscuit cake take impregnation - 0, 7 parts, cream - and 1, 2 parts.

How to soak a biscuit?

There are many recipes. Here are some of them:

• Basic and universal mistresses consider impregnation from water and sugar. It does not contain alcohol and is the simplest and most common. On its basis, a wide variety of combinations of tastes are constructed. Spices, juices, zest, vanilla extract, etc. are added here. Water and sugar are mixed in a ratio of 6: 4, that is, four tablespoons of sugar should be dissolved in six tablespoons of water. The syrup is brought to a boil and the container is immediately removed from the heat (otherwise it may thicken or caramelize). Then it is cooled.
• Impregnation with cognac is also considered one of the basic ones. The taste and aroma of cognac will enrich and decorate the biscuit, giving it a piquant sophistication. It is advisable to use not confectionery cognac, but a real drink, from expensive and proven ones. Then the biscuit will get a wonderful aftertaste - soft and voluminous. Use: 0.5 cups of water, 60 grams of cognac and half a cup of sugar. For five minutes, boil the syrup, cool to room temperature, stir and grease the cakes. You can add coffee, juices, etc. here
• Impregnation with wine (white or red) will give the cakes juiciness and flavor. You will need: one glass of wine, one glass of sugar, any spices to taste (for example, cinnamon or coriander). The wine is heated. Add sugar. The mixture is boiled until the latter is dissolved. Add spices and remove from heat, cool. The longer the wine syrup stays onstove, the thicker it will turn out, but, accordingly, the amount of alcohol in it will decrease.

Homemade recipe

Czech roll using the technology presented below is easy to cook at home, adding the missing ingredients to the composition at your discretion. The hostesses also bring their own "zest" into the design of the product (they add various decorations from themselves). The standard "GOST" version, thanks to the changes made, acquires all the rights to be called a "proprietary" recipe. In this case, the delicacy is cooked for about 90 minutes. Its calorie content is 224 kcal.

Ingredients

To prepare 20 servings of treats you will need:

• 141g flour;
• 34g cocoa;
• 173 g sugar - sand;
• 289g melange;
• 1.7g vanilla essence;
• syrup (fruit and berry or any other) - if desired.

For making chocolate cream use:

• 294g butter;
• 129 g sugar - sand;
• 129g natural milk;
• 18g starch (potato or corn);
• 7g cocoa powder;
• 7 g cognac or wine.

Instead of glaze, it is recommended to use 200 grams of melted dark chocolate.

Cooking (step by step)

They work like this:

1. Melange is combined with sugar and, with constant stirring, heated to a temperature of 45 degrees in a water bath.
2. Then beat the egg-sugar mass (the volume shoulddouble or triple). In the process of whipping, the mass is cooled to 20 degrees.
3. Further flour is combined with sifted cocoa and egg-sugar mixture (whipped). This must be done quickly enough, otherwise the dough may drag on and settle. At the end of whipping, vanilla essence is added (you can use rum).
4. Cooked biscuit dough is baked immediately using special capsules, molds or sheets. During storage, it easily settles. Baking should be done in a form whose height exceeds the level of the cake by a quarter, since in the process its volume increases and the biscuit may leak out. The dough is poured onto a sheet lined with parchment paper, the thickness of the layer should not exceed 10 mm. The surface is leveled with a knife. Biscuit cake is baked at a temperature of 200 degrees. The duration of the process depends on the volume and thickness of the dough. The baking time for a biscuit in capsules is one hour, in forms - half an hour to forty minutes, on sheets - about ten minutes. During the first ten minutes, it is strongly not recommended to touch the biscuit, since even the slightest shaking of the semi-finished product can lead to its settling (the fragile walls of air bubbles break).
5. You can determine the readiness of the dough by its elasticity. In the finished biscuit, the pit from finger pressure is restored almost immediately.
6. Then the biscuit is cooled for about half an hour. The semi-finished product is freed from molds and capsules (for this, it should be cut out with a thin knife around the entire perimeter of the sides and put on the table). The consistency of the cake may turn outdense, low-porous, with insignificant volume. This happens if the eggs are beaten badly or if more flour is added to the dough. Also, prolonged kneading of the dough can lead to such troubles.
7. Next, start making cream. Part of the milk is combined with starch and stirred. Sugar is added to the rest, boiled and carefully (in a thin stream) poured into starch diluted with milk. The mixture should be brought to a boil and cooled. Then beat the butter until fluffy, combine it with fluffy mass, cocoa powder, cognac or wine.
8. If desired, the biscuit is soaked in syrup (to taste), then its surface is smeared with the prepared cream and wrapped.
9. The resulting roll is sent to the refrigerator in order for the cream to cool completely.
10. The surface of the product is covered with chocolate (melted) or icing. With the help of a comb over the glaze, you can apply a pattern in the form of beautiful waves. Some housewives apply the icing in thin, sinuous stripes.

After the chocolate coating has completely hardened, the roll can be cut into portions and laid out on a dish.