Caramel pinwheels

ingredients

Dough

240 ml of water 115 g of butter a pinch of salt 125 g of plain flour 25 g of granulated sugar 4 pcs eggs

Caramel cream

300 ml whole milk 1 pk Golden cob (40g) 1 tbsp granulated sugar 200 g granulated sugar (for the caramel) 5 tbsp water (for the caramel) 70 ml whipping cream 100 g butter

Whipped cream filling

430 ml Chilled whipped cream (40%)

progress

This recipe is very old and comes from my grandmother. She used to make these pinwheels for us when we were kids. We had them quite often as we liked them so much and enjoyed them all the time. We still love them to this day and make them in our families too. 🙂

1.

It’s best to start with the custard, as it needs to be completely cooled and set before you can fill the pinwheels with it. Make a thick custard with milk, a spoonful of sugar and golden cob. Put the larger part of the milk and sugar in a saucepan and stir the smaller part with the powder until all the powder is dissolved. Stir in the larger part and boil. It is necessary to stir well so that we do not make lumps right at the beginning. Cover the cooked pudding with a blanket and set aside for the time being. We’re going to get into the creamy caramel, which will mix with the pudding. It’s a good idea if they are about the same temperature so that the caramel doesn’t curdle in the custard

2.

Place 200g of sugar in a saucepan (with a larger bottom) and cover with 5 tablespoons of water. Start heating on a low flame but do not stir, the caramel will start to make itself. At first the sugar will slowly darken from the edges and the bubbles will get smaller and smaller. Once it’s golden brown all over, you can start stirring. When it’s brown enough, remove from the stove and pour in 70 ml of whipping cream. Quickly start stirring and watch out for a lot of steam :). Finally, add the butter and stir until completely melted. Whisk the beautiful, fragrant and smooth caramel into the custard. Refrigerate the custard to set.

Making the evaporated pastry is easy, there’s basically nothing to go wrong with it. Put the water, sugar, butter and salt in a large saucepan. Start heating and when all the butter is melted and the water is boiling, pour in the flour and you need to stir quickly so you don’t get lumps. Use a hand whisk for those first few seconds and then when it comes together, swap it out for a ladle. The result should be a ball of dough. Turn the dough around in the pot for a minute or two more and then turn off the gas. Leave uncovered to cool to room temperature.

4.

The last step is to beat the eggs into the dough one at a time with a whisk. Put all the dough into a piping bag fitted with a piping tip and make 6 scoops on two baking sheets…pull them to about 4 cm high and let them be 4-5 cm wide. Press the tip with a wet finger. Bake them spritzily at first, at 230 degrees for 10 minutes. Later, turn the temperature down to 180 degrees and bake for about 10 – 15 minutes more. It will be fragrant and the color should be medium brown and the pinwheels should increase their volume a lot.. 🙂 Do not open the oven under any circumstances during baking. After baking, let them cool completely before cutting them open. Fill using a piping bag with caramel cream and a good dollop of unsweetened whipped cream. If you like, sugar the top or you can drizzle the top of the hat with chocolate 🙂