Description
Wunderbare Schaumrollen, die luftig und leicht zum Genießen sind. Für das Rezept werden Schaumrollenformen benötigt. Schnelle und Einfache Mehlspeisen Rezepte.
Ingredients
Scale
- 1 Pk Blätterteig (puff pastry sheet, approx. 40x40 cm)
- 1 Stk Eigelb (egg yolk) for brushing
- 3 EL Milch (tablespoons milk) for brushing
- 1 Prise Staubzucker (powdered sugar) for dusting
- 70 g Kristallzucker (granulated sugar)
- 1 Stk Eiklar (egg white)
Instructions
- Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper. If your puff pastry is frozen, allow it to thaw according to package instructions.
- Lightly flour your work surface and lay the puff pastry out flat, ensuring it measures approximately 40×40 cm. Using a sharp knife or pastry cutter, cut the dough into strips that are about 3 cm wide.
- In a small bowl, mix the egg yolk with the milk until well combined. Using a pastry brush, lightly brush a thin line of the egg-milk mixture along the middle of each pastry strip, leaving the cut edges dry to allow for proper puffing when baking.
- Take your Schaumrollen forms (metal cream horn molds) and start at the narrow end. Wrap each puff pastry strip around the mold in a spiral, slightly overlapping the edges to cover the form completely. Press the ends firmly so the dough sticks and does not unravel during baking.
- Lightly sprinkle the prepared baking tray with a little water to create steam during baking, which helps with puffing. Place the wrapped molds seam-side down on the tray. Brush the tops again with the egg-milk mixture for a golden finish.
- Bake the rolls in the preheated oven for 15 to 20 minutes, or until the pastry is golden brown and crisp. Keep an eye on them to prevent overbaking.
- Remove the tray from the oven. While the pastry is still warm but cool enough to handle, gently twist and slide the baked shells off the molds, starting from the narrow end. Set them aside to cool completely on a wire rack.
- To prepare the filling, fill a medium saucepan with a few centimeters of water and bring to a gentle simmer. Place the egg white and granulated sugar in a heatproof bowl and set it over the saucepan, making sure the bottom of the bowl does not touch the water. Using a hand mixer or whisk, beat the mixture continuously over the steam (bain-marie) until it reaches about 40°C (warm but not hot) and the sugar has fully dissolved, resulting in a glossy and fluffy meringue.
- Remove the bowl from the heat. Continue to beat the meringue with a hand mixer or whisk until it has cooled to room temperature and is stiff and glossy. This creates a stable, airy filling for your Schaumrollen.
- Transfer the meringue filling to a piping bag fitted with a medium round nozzle. Carefully fill each cooled pastry shell from both ends to ensure the filling reaches the center of the roll.
- Arrange the filled Schaumrollen on a serving platter. Dust them generously with powdered sugar, or if desired, drizzle with chocolate glaze. Serve fresh and enjoy these light and airy treats.
Notes
For extra flavor and decoration, you can dust the finished Schaumrollen with powdered sugar or drizzle them with chocolate glaze. Ensure the meringue filling is completely cooled and stiff before piping for best results. Use metal cream horn molds to achieve the classic Schaumrollen shape. These pastries are best enjoyed fresh on the day they are made, as the meringue filling is most stable then.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg