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Cream Rolls

Cream rolls (fløteruller) from Erken's Stor kokebok (1914): a simple puff pastry of 125 g butter, 125 g flour, and about 1 dl cold water is rolled out four times, cut into strips, wrapped around tubes, brushed with egg and confectioners' sugar, baked light brown, and filled with vanilla cream of 4 dl whipped cream once completely cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 527 (falt i det fri)

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About the dish

Cream rolls are small puff-pastry rolls baked around metal or glass tubes. Erken relates that, for lack of anything better, she used a lamp chimney as a mold. The dough is a simple puff pastry that is rolled out four times with a quarter hour's rest between each, and should be worked in a cool place.

How to make it

  1. 1

    Make the dough

    Rub 1/3 of the butter into the flour. Stir in the cold water little by little into a cohesive dough. Beat the rest of the butter into the dough with the rolling pin.

  2. 2

    Fold and roll

    Fold the dough together and roll it out four times, with a quarter hour's rest between each. Work in a cool place.

  3. 3

    Shape the rolls

    Roll the dough out very thin and cut it into strips about 3–4 cm wide. Wrap the strips around greased cream-horn tubes or thin metal tubes, and make the pastries 10–12 cm long.

  4. 4

    Brush and bake

    Brush one side with beaten egg and sprinkle with confectioners' sugar. Place the rolls on a baking sheet and bake them light brown in a well-heated oven (about 220 °C (430 °F)). If you use long tubes, cut each pastry apart before the tube goes into the oven.

  5. 5

    Remove from the tubes

    Slide the pastries carefully off the tubes and let them cool completely.

  6. 6

    Fill with cream

    Whip the cream stiff and stir in the sugar and vanilla powder. Fill the cream into the rolls only when they are completely cold.

Changes from the original

Measurements modernized (dl, tsp, g). The amount of water is estimated at 1 dl because the fraction is lost in the OCR. "Tin tube/lamp chimney" has been replaced with modern cream-horn tubes/metal tubes, and "flour-fine confectioners' sugar" with confectioners' sugar. The baking temperature is estimated (about 220 °C (430 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 527) → 1949 (korrekturlest, s. 611)~38% av teksten endretfjernetlagt til
125 gr. smør 125 gr. hvetemel 1 ½ del. koldt vand. Krem: 4 del. kremfløte 1 teske sukker 1/4 teske vaniljepulver. 1/3 vann. ¾ av smørret smøret smuldres med melet, og vandet vannet irøres litt efter litt; resten av smørret smøret bankes i deigen med kjevlet. Deigen lægges legges sammen og kjevles ut 4 ganger med et kvarters mellemrum; bør arbeides paa på et kjølig sted. Kjevles ut meget tynd, tynn, skjæres i strimler (2 finger brede), der vikles om et blikrør blikkrør eller glasrør glassrør (jeg har i mangel av noget bedre benyttet et lampeglas); lampeglass); røret maa må ikke være for tykt, omtrent som glasset til en almindelig kjøkkenlampe. Kakerne Kakene lages 10—12 cm. lange; bestrykes paa på den ene side med vispet egg, strøes med flormelis, lægges paa legges på plate og stekes lysebrune i godt varm ovn; skyves med forsigtighet forsiktighet av rørene; fyldes fylles med følgende krem: Fløten vispes stiv, irøres sukkeret og vaniljen. Kremen maa 4 dd. kremfløte 1 teskje sukker — vaniljepulver. Må ikke fyldes fylles i kakerne, kakene før disse er ganske kolde. Har man lange rør at å steke paa, maa på, må dog hver kake avskjæres for sig, før røret lægges legges i ovnen.

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Frequently asked questions

How long does it take to make the puff pastry?
The dough should be rolled out four times with a quarter hour between each, so count on around 1–1.5 hours just for the dough work. Total time is about 150 minutes. Work the dough in a cool place.
What do I roll the dough around if I don't have form tubes?
The recipe uses a tin or glass tube, not too thick — roughly like the glass chimney of an ordinary kitchen lamp. Henriette Schønberg Erken writes that, for lack of anything better, she used a lamp chimney.
How is the cream made and how big are the rolls?
The cream is 4 deciliters of heavy cream whipped with 1 teaspoon sugar and 1/4 teaspoon vanilla powder. The dough strips are cut two fingers wide, and the pastries are made 10–12 cm long. The recipe makes 12 servings.
How are the rolls baked?
They are brushed on one side with a beaten egg, sprinkled with confectioners' sugar, placed on a sheet, and baked light brown. Fill the cream in only after the rolls have cooled.

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