A few months ago, I found this great recipe for Orange and Maple Scrolls on Retro Mummy’s blog. I tried it and it was simply amazing. The scrolls were soooooooooo good, I couldn’t believe I’d never made scrolls before! If you want to try scrolls, go and check this recipe, you won’t be disappointed.
I liked them so much, I couldn’t wait to make some more. The orange and maple ones were awesome but I was more in a mood for custard that day so I adapted the recipe a little and came up with these:
Chocolate and Custard Scrolls
- 225ml milk
- 1 x 7g sachet dried yeast
- 40g caster sugar
- 450g baker’s flour
- 2 teaspoons vanilla essence
- 45g butter, cubed
- 1 egg
- 100g chocolate chips
For the custard:
- 1/2 litre milk (2 cups)
- 1 whole egg + 2 egg yolks
- 100g sugar
- 40g flour
- 30g butter
- 1/2 vanilla pod (or 1 teaspoon vanilla essence)
Place the milk into a saucepan or a microwave bowl and heat until it’s quite warm.
In a large bowl, sift the flour then rub in the cubed butter and caster sugar. In another bowl, beat the egg and milk together (the milk/egg mixture needs to be still warm at this stage).
Make a well in the centre of the flour mixture, add the yeast then pour in the milk/egg mixture. Mix until combined then knead until you obtain a smooth and elastic dough (about 10-15 minutes if you’re doing it by hand).
Place the dough in a clean bowl and cover with a tea towel. Leave the dough to rise for 1-2 hours or until doubled in size.
In the meantime, make your custard:
In a saucepan, whisk the egg, the egg yolks and the sugar until it becomes slightly foamy. Add the flour, sifting it as you go and mix well to prevent lumps from forming.
In another saucepan, boil the milk with the vanilla. Pour the boiling milk into the egg/sugar mix, whisking as you go (if you used a vanilla pod, take it off before you do that). Put the saucepan on low heat and stir until it thickens (if it starts to get lumpy just whisk it for 20 seconds until all the lumps are gone). Remove from the stove at the first bubble, add the butter and stir it through.
Leave your custard on the counter to cool a little, then place in the fridge until your dough is ready.
When your dough has doubled in size, pre-heat your oven to 200 degrees then knock the dough down and roll it into a rectangle. Spread some custard on it (I only used about half the custard) and top with the chocolate chips. Leave about 2cm all around free of custard and chocolate chip.
Roll into a tight swiss roll (or as tight as possible with the custard) lengthwise, then cut into 2cm rounds. Place the rounds in a greased and line baking tray and cover with a tea towel. Let it rise for 20-30 minutes then bake for 20 minutes or until golden on top.
Eat the scrolls as is or drizzle some chocolate sauce or syrup all over.