Rated 5 out of 5 based on 3 votes
- 400 g plain flour
- 1/4 tspn salt
- 250 g unsalted butter( room temperature )
- 1 x extra unsalted butter (room temperature
- 200 g sour cream
- 1 x egg
- 500 ml milk
- 120 g icing sugar
- 80 g vanilla custard powder
- 2 x large yolks
- 1 x sachets vanilla sugar (iga )
- 120 g unsalted butter( room temperature )
- 2-3 x drops rum essence
1)Sift flour into a medium bowl,add salt,butter(250 g) and sour cream mix all together well,make dough,leave covered in plastic foil for 1/2 hour in fridge.
2)Dust working surface with little bit flour,transfer dough on and with rolling pin roll out into rectangle shape 20 cm long ……5mm thick.Cut strips 2 cm wide and roll them on baking greased tubes.(grease them with extra unsalted butter )When wrapping the strips,make sure you overlap each time the strips.Put them on greased baking tray,brush each with egg and bake in preheated oven on 200 C until golden brown.Leave that little bit to cool and slide gently from tubes.
3)Next day fill them with cream:In milk mix vanilla custard and yolk with hand blender,bring to boil and cook until thick.Cool,but occasionally stir.when is very cold add icing sugar and vanilla sugar,beat with electric mixer,add butter and rum and make smooth cream.Fill pipping bag with cream and fill kremrole.
4) Dust with icing sugar mixed with vanilla sugar