Czech roll: recipe with photo

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 created are truly authentic, and you can taste them exclusively in the Czech Republic itself. This does not apply to Czech roll (the recipe according to GOST of 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, poured with black chocolate icing - isn't it, is it really a cup of hot fresh coffee? What else is needed to cheer up and get an excellent energy boost for the whole day?

It is known that in the Soviet years, “Czech Roulette” (along with another popular invention of local artists - the “Prague” cake) was a kind of visiting card of the famous restaurant, bearing the same name as the Czech capital. Buying this pastry in those days was not easy. Modern housewives have learned how to cook Czech roll at home. It turns out it's not at all difficult. In our article, sweet tooth can get acquainted with the technology of making Czech roll.

Product Information

Czech roll was originally sold in the culinary department of the Prague restaurant, and later its recipe was sold all over the world. Dessert is an oblong-shaped chocolate product - a biscuit cake rolled up in 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 coils perfectly even when it cools. The cream is made using starch syrup, whips well. When rolled up, the roll is kept for 24 hours in the refrigerator and only then glazed. Drawing on its surface can be applied using a pastry scallop or a silicone brush.

GOST recipe

Introducing the traditional way of creating classic Czech roll - according to GOST. The process is simple, takes about an hour in time. 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 (you can - corn);
• 1 tsp cognac.

The section below presents the stages of creating goodies (recipe with photo). Czech roll is usually decorated:

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

Cooking Czech roll according to the recipe

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

• Beat eggs 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, a biscuit is baked for 10 minutes.
• Then it is taken out and turned on a towel sprinkled with powdered sugar. The paper is removed, the dough is rolled into a roll with a towel and cooled.
• Next, proceed to the manufacture of cream. About 30 grams of milk is mixed with starch, the remaining milk is boiled, the starch mixture is poured into it with a thin stream. Constantly stirring, cook the cream until it thickens for about one minute, then cool. Beat the butter, add sweet starch-milk mass and cognac to it in several stages, whip everything well.

• Then the icing is prepared (melt the chocolate and butter), cool.

• Unroll the biscuit, spread the cream on its surface (at first its layer should be thicker, at the end it should be thinner),

• With spin the roll.

• Cover it with chocolate. The finished Czech roll is sent for several hours to freeze in the refrigerator.

Feedback from network users

Participants in specialized culinary forums willingly share with each other the experience of applying in practice one way or another way 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 drops of lemon juice to the cream or, stepping back from the standards, soak the biscuit itself with diluted sweetened lemon juice, the treat will turn out to be simply divine.

If you decide to impregnate a biscuit

Everyone knows that this product itself is very tasty and delicate, therefore, trying to "improve" it, you should be afraid 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 the assurances of experienced hostesses:

• The cake will become soft and moisture in it will be better preserved if the biscuit is cooled after baking. It is best to wrap it in foil and place in the refrigerator for at least eight hours.
• The time interval between the end of the impregnation of the biscuit and smearing it with cream should be about half an hour.
• The finished roll should stand for at least six hours before it is served on the table.
• How to determine the required amount of impregnation? To do this, use the formula: for 1 part of biscuit cake take impregnations - 0.7 parts, cream - and 1.2 parts.

How to soak a biscuit?

There are many recipes. Here are some of them:

• The basic and universal housewives consider impregnation of water and sugar. It does not contain alcohol and is the most simple and common. On its basis, the most diverse 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 immediately remove the container from the fire (otherwise it may thicken or caramelize). Then it is cooled.
• Impregnation with cognac is also considered one of the basic. The taste and aroma of cognac will enrich and decorate a biscuit, give it a spicy sophistication. It is advisable to use not confectionery brandy, but a real drink, from expensive and proven. Then the biscuit will get a wonderful aftertaste - soft and voluminous. Use: 0.5 cups of water, 60 grams of cognac and half a glass of sugar. For five minutes, syrup is boiled, cooled to room temperature, stirred and greased cakes. You can add coffee, juices, etc.
• Impregnation with wine (white or red) will add richness and aroma to the cake. 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 has dissolved. Add spices and remove from heat, cool. The longer the wine syrup stays on the stove, the thicker it will be, but, accordingly, the amount of alcohol in it will decrease.

Home recipe

According to the technology presented below, Czech roll is easy to cook at home, adding the missing ingredients to your composition. The hostesses also bring their "zest" into the design of the product (they add various decorations from themselves). Thanks to the changes introduced, the standard “Gostovsky” version gains all the rights to be called a “company” recipe. In this case, a treat is prepared for about 90 minutes. Its calorie content is 224 kcal.

Ingredients

To prepare 20 servings of treats you will need:

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

For the manufacture of chocolate cream use:

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

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

Cooking (step by step)

Act as follows:

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 should increase two to three times). In the process of whipping, the mass is cooled to 20 degrees.
3. Next, the flour is combined with sifted cocoa and an egg-sugar mixture (whipped). This must be done quickly enough, otherwise the dough may drag out and settle. At the end of whipping, add vanilla essence (possibly rum).
4. Cooked biscuit dough is baked immediately, using special capsules, molds or sheets for this. During storage, it easily settles. Baking should be made in a form whose height exceeds the level of the cake by a quarter, since in the process its volume increases and the biscuit can leak out. The dough is poured onto a sheet lined with parchment paper, the layer thickness should not exceed 10 mm. The surface is leveled with a knife. Sponge 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 of the biscuit in capsules is one hour, in the forms - half an hour – forty minutes, on the 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 subsidence (there is a rupture of the fragile walls of air bubbles).
5. You can determine the readiness of the test by its elasticity. In the finished biscuit, the finger pressure hole is restored almost immediately.
6. Then the biscuit is cooled for about half an hour. The semifinished product is freed from molds and capsules (for this, it should be cut with a thin knife along the entire perimeter of the sides and laid out on the table). The consistency of the cake can be dense, slightly porous, with a small volume. This happens if you beat eggs badly or add more flour than necessary to the dough. Also, such kneading can result in prolonged kneading of the dough.
7. Next, proceed to the manufacture of cream. Part of the milk is combined with starch and stirred. Sugar is added to the rest, boiled and carefully (thin stream) is poured into starch diluted with milk. The mixture should be brought to a boil and cooled. Then, until fluffy, beat the butter, combine it with a lush 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, so that the cream is completely cooled.
10. The surface of the product is covered with chocolate (melted) or glaze. Using a comb over the glaze, you can apply a pattern in the form of beautiful waves. Some housewives apply glaze in the form of thin winding strips.

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