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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 527)~86% of the text changedremovedadded
125 g gr. smør (kaldt). 125 g hvetemel. 1 dl kaldt vann (mengden er utydelig i originalen). gr. hvetemel 1 stk egg (til pensling). 2 ss melis (til strøing). del. koldt vand. Krem: 4 dl kremfløte. del. kremfløte 1 ts sukker. 0,25 ts teske sukker 1/4 teske vaniljepulver. Smuldre 1/3 av smøret smørret smuldres med melet. Rør inn det kalde vannet litt etter melet, og vandet irøres litt til en samlet deig. Bank efter litt; resten av smøret inn smørret bankes i deigen med kjevlet.. Legg deigen kjevlet. Deigen lægges sammen og kjevle den kjevles ut fire 4 ganger med et kvarters hvile mellom hver gang. Arbeid på mellemrum; bør arbeides paa et kjølig sted.. Kjevle deigen sted. Kjevles ut meget tynn og skjær den tynd, skjæres i strimler på ca. 3–4 cm bredde. Vikle strimlene rundt smurte kremrullhorn (2 finger brede), der vikles om et blikrør eller tynne metallrør, og lag kakene 10–12 cm lange.. Pensle glasrør (jeg har i mangel av noget bedre benyttet et lampeglas); røret maa ikke være for tykt, omtrent som glasset til en almindelig kjøkkenlampe. Kakerne lages 10—12 cm. lange; bestrykes paa den ene siden side med pisket egg og strø over melis. Legg rullene på stekeplate vispet egg, strøes med flormelis, lægges paa plate og stek dem stekes lysebrune i godt varm ovn (ca. 220 °C). Bruker du ovn; skyves med forsigtighet av rørene; fyldes med følgende krem: Fløten vispes stiv, irøres sukkeret og vaniljen. Kremen maa ikke fyldes i kakerne, før disse er ganske kolde. Har man lange rør, skjær rør at steke paa, maa dog hver kake fra avskjæres for seg sig, før røret settes i ovnen.. Skyv kakene forsiktig av rørene og la dem bli helt kalde.. Pisk fløten stiv og rør inn sukker og vaniljepulver. Fyll kremen lægges i rullene først når de er helt kalde. ovnen.

Note on Modernised

Mål modernisert (dl, ts, g). Vannmengden er anslått til 1 dl fordi brøken er borte i OCR. «Blikrør/lampeglas» er erstattet med moderne kremrullhorn/metallrør, og «flormelis» med melis. Steketemperatur er anslått (ca. 220 °C).

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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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