Czech roll: recipe with photo

01.09.2019 Food, Recipe
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 (a 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, the Czech Roll (along with another popular invention of local artists - the Prague cake) was a kind of calling card famous restaurant, bearing the same name with the Czech capital. Buying these pastries 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 familiarize themselves with the technology of making Czech roll.

Product Information

Czech Roll was originally sold in the culinary department of the Prague restaurant, later its recipe was sold all over the world. The 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. In rolled form, the roll is kept for 24 hours in the refrigerator and only then glazed. Drawing on its surface can be applied using a pastry comb or silicone brush.

Chocolate roll.

Recipe according to GOST

Introducing the traditional way to create a classic Czech roll - according to GOST. The process is simple, takes about an hour in time. To make a biscuit, you will need products:

  • 75 grams of flour;
  • 20 grams of cocoa;
  • 170-180 grams of sugar;
  • three eggs.

The cream is prepared from:

  • 120 grams of butter;
  • 90 grams of milk;
  • 13 grams of starch (you can - corn);
  • 1 tsp. cognac.

The next section presents the stages of creating goodies (recipe with photo). It’s custom to decorate Czech roll:

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

Cooking Czech roll according to the recipe

The routine for the standard preparation of a popular dessert involves the following actions:

  • Beat the 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 the 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, beat everything well.
Make the cream.
  • Then prepare the icing (melt the chocolate and butter), cool .
Chocolate glaze .
  • Unroll the biscuit, spread the cream on its surface (first it the layer should be thicker, thinner at the end),
Spread the biscuit with cream.
  • Turn the roll with .
Turn 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 cooking forums willingly share each other with another experience of putting into practice one way or another way of cooking 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 off 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 sponge cake 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 the moisture in it will be better preserved if the biscuit is cooled after baking. It is best to wrap it in a film and place it in the refrigerator for at least eight hours.
  • The time interval between the end of the impregnation of the biscuit and the lubrication of the cream should be about half an hour.
  • The finished roll should stand for at least six hours before it is served.
  • How do I determine the amount of impregnation I need? To do this, use the formula: for 1 part of the biscuit cake, impregnations are taken - 0.7 parts, cream - and 1.2 parts.

How to soak the biscuit?

Recipes lots of. Here are some of them:

  • The basic and universal housewives consider impregnation from water and sugar. It does not contain alcohol and is the simplest and most 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 sponge cake 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, the syrup is boiled, cooled to room temperature, stirred and greased cakes. You can add coffee, juices, etc. here.
  • Impregnation with wine (white or red) will add richness and aroma to the cakes. 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 is 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.
Delicious Czech roll.

Home recipe

Czech roll using the technology presented below is easy to prepare at home, adding to the composition of the missing ingredients at your discretion. 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, the delicacy is prepared for about 90 minutes. Its calorie content is 224 kcal.


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 of vanilla essence;
  • syrup (fruit and berry or any other ) - if desired.
Cooking the glaze .

To make chocolate cream use:

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

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

Preparation ( step by step)

Act as follows:

  1. Combine the melange with sugar and, with constant stirring, heat to a temperature of 45 degrees in a water bath.
  2. Then egg-sugarbeat the 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 (you can rum).
  4. Cooked biscuit dough is baked immediately, using special capsules, forms or sheets. 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. The dough is poured on 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 recommended not 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 a nuisance can lead to prolonged kneading of the dough.
  7. Next, we proceed to the manufacture of the cream. Part of the milk is combined with starch and stirred. In the rest, add sugar, boil and carefully (thin stream) pour 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 greased 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 twisting stripes.
Pour chocolate icing.

After the chocolate coating has completely hardened, the roll can be cut into portions and put into the dish.



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