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Posted 08 July 2010 - 11:56 AM
I've been trying the Pioneer Woman's cinnamon scrolls recently (YUM!) and found it can be converted to apple and cinnamon and a few other variations. I would love to try...
CUSTARD SCROLLS!!! I absolutely love these from Bakers Del!ght but am at a loss when it comes to making the right consistancy custard and whether it should be inserted pre- or post- baking.
I've tried inserting a baked custard and also custard from custard powder but no luck yet.
Any thoughts or suggestions.
Also, for anyone else that has tried the recipe what are your favourite variations.
Posted 08 July 2010 - 12:40 PM
OMG..... Bad thing to show a pregnant woman.. i want some so bad... LOL...
Posted 08 July 2010 - 04:22 PM
Mmmmmm I love those scrolls...
I was just googling and found this recipe, I haven't tried it yet but with the kids on holidays I might try it next week.
They look pretty good.
Posted 08 July 2010 - 04:29 PM
OMG, I've been dreaming about making custard scrolls for weeks!!! I know what I am doing tomorrow now...
Posted 08 July 2010 - 04:57 PM
I'm not certain it will work for scrolls but when making vanilla or passionfruit slice, which need a fairly thick, stand-on-its-own custard, instant vanilla pudding made with cream/milk instead of just milk, works REALLY well! Make it up according to the packet, but instead of the milk recommended, use a mix of half milk, half cream (or more cream). It is great, and very yummy!
Posted 08 July 2010 - 05:04 PM
Anchor Lion has a new Cinnamon Scroll mix at BiLo - looking forward to giving it a go - I LOVE Cinnamon scrolls soooooo much...
Sorry - not much help with the custard!
Posted 16 July 2010 - 02:50 PM
OMG they look deslish. I'm definately going to have to make these. I have a banana cake to make this weekend, so maybe next week.
Posted 19 July 2010 - 10:55 AM
I too love the PW cinnamon scrolls, they are so easy and taste gorgeous without any kneading. I haven't tried custard but have tried them with apple. Just diced the apple and cooked it a bit, then sprinkled it over the dough with the cinnamon and suger before rolling up.
As it makes so much dough, I have found they freeze really well, I get the scrolls ready and freeze them before baking, just defrost overnight and bake as normal. I also find the icing makes heaps so I make the whole batch and freeze half too. I have also prepared the scrolls and put them in the fridge overnight and baked in the morning to save time.
Yes, I love this recipe!!! I will have to try a custard version soon.
Posted 19 July 2010 - 10:59 AM
OMG..... Bad thing to show a pregnant woman.. i want some so bad... LOL...
oh I would so love to make cinnamon scrolls or custard scrolls, but I have GD and these would not be good ... I should not have opened this thread!
Posted 19 July 2010 - 11:31 AM
I am also a big fan of the Pioneer womans cinnamon scrolls!
I first made them because I wanted to experiment with a custard type filling and the dough making process reminded me a lot of the scrolls my dad used to make when I was young.
To make my (custard style) filling I use:
full fat ricotta cheese
cream (thickened or pure doesn't matter)
Sorry I don't have quantities - I kind of just go by 'feel'. You will need to use at least one egg per 100grams of ricotta. I like the mix to be a bit sloppy and I'm not a fan of too much sugar. I just mix all the above with a fork.
When the scrolls are cooked I pour over a mix of thickened cream with a bit of sugar added and leave to soak in and also use a pastry brush to coat over a couple of times - absolutely divine!! I have many excited people waiting eagerly when I announce I'm going to make some scrolls.
Posted 21 July 2010 - 10:29 AM
boatiebabe - do you put your custard filling on the dough and roll it up before you bake or do you pipe it in after the dough is baked?
Posted 22 July 2010 - 04:15 PM
Yes custard filling goes on the dough before you roll it up.
After they are baked I pour over the cream and sugar mix - makes them extra bad and delicious.
Posted 23 July 2010 - 10:04 AM
I've turned the Cinnamon Scrolls into Apple & Custard Scrolls very easily.
I don't put the Custard in before rolling and cutting the scrolls though, too messy, too slippery and too much of a PITA. I used a piping bag full of freshly made custard to fill each one once cut and on the baking tray.
Posted 23 July 2010 - 02:14 PM
gumby - what custard recipe do you use that can be piped?
I'm gonna have another go this weekend if time permits.
Posted 23 July 2010 - 06:48 PM
Here you go
2 Tablespoons Custard Powder
¼ cup Caster Sugar
1 Cup Milk
2 teaspoons Vanilla Essence
1. Combine custard powder and sugar in a small saucepan and gradually stir in the milk.
2. Stir over heat until the mixture boils and thickens.
3. Remove from heat and stir in vanilla and butter.
4. Press cling wrap over the surface of the custard and allow to cool.
That will make more than enough to do a batch of scrolls. Also, I use a proper Loyal piping bag, not a disposable or cheap one, as they wont hold up to the job.
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