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Creamy roll

Author
Cookinero 8 Apr 2025
5530
Creamy roll

Did you know that whipped cream has its own name? Pastry chefs call it "Chantilly" or "Chantilly cream". And all because, according to legend, it was invented by Francois Vatel from the Chantilly castle. And this important event for the confectionery world took place back in the 17th century.

How to cook Creamy roll

Step 1

Creamy roll

Knead the dough. Separate the yolks from the whites. Mix the yolks with sugar. Beat the mixture with a mixer until white. Add salt to the whites and beat until foamy. Combine the whites and yolks, mix. Pour in the flour and mix gently. Place the dough on a baking sheet pre-coated with parchment and place in the oven, preheated to 170 ˚C, for 15 minutes. Carefully roll up the finished roll, cover with a towel and leave to cool.

Step 2

Creamy roll

Make the cream. Combine the cream and powdered sugar in a mixer bowl. Beat them thoroughly until the powdered sugar dissolves.

Step 3

Creamy roll

Assemble the cream roll. Unroll the dough and cover it with an even layer of cream. Place strawberries on top and roll the dessert tightly.

Creamy roll - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute strawberries with other berries like raspberries or blueberries, or even sliced bananas or peaches for a different flavor.
Store the cream roll in an airtight container in the refrigerator for up to 3 days. For best texture, consume within 1-2 days.
Yes, replace the regular flour with a gluten-free flour blend. Ensure all other ingredients, like baking powder if added, are gluten-free.
Roll the cake while it's still warm and flexible, using the parchment paper to help guide the roll. Keeping a damp towel over it while cooling can also prevent cracking.
Yes, you can freeze the unfilled cake roll for up to 1 month. Thaw in the refrigerator before adding cream and serving. Avoid freezing the assembled cream roll as the cream may not hold up well.
Granulated sugar can work, but blend it finely or dissolve it well in the cream. Alternatively, use honey or maple syrup, adjusting for sweetness.
Replace the cream with coconut cream and use a dairy-free whipped topping alternative for the filling. Ensure all other ingredients are dairy-free.
For an egg-free version, try using a commercial egg replacer or a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg). Results may vary in texture.
Serve chilled, dusted with powdered sugar or cocoa powder. Add fresh berries or a drizzle of chocolate sauce for extra elegance.

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