Sunday, May 19 2024

Girelle with cream and chocolate and spirits are lifted beautifully!

Beautiful, wrap-around shape, glossy and full-bodied, super soft and yummy because they are filled with chocolate!

I’ve always had them around, in some passing bakery but always desisted from making them myself!




  • 2 cups of Manitoba flour
  • 2 cups of all-purpose flour
  • 1 cube of fresh yeast (or 2 ¼ tsp of active dry yeast)
  • 1 egg yolk
  • 5 ½ tablespoons of softened butter
  • 7 tablespoons of granulated sugar
  • Grated zest of one lemon
  • ⅔ cup of water
  • ⅔ cup of slightly warm milk
  • 1 teaspoon of acacia honey
  • ½ teaspoon of salt

For brushing:

  • 1 egg white



For this type of preparation it is best to use a robot or planetary mixer, because the work could be quite long and tiring by hand.

In a small saucepan, dissolve the brewer’s yeast with “slightly warm” milk along with a teaspoon of sugar.

Put the milk and yeast in the mixer, room temperature water and add the two flours, sugar, grated lemon zest, run the planetary mixer and start kneading.

Add the egg yolk and later the softened butter in chunks.

Add the pinch of salt.

Run the planetary mixer until the dough comes away from the sides and is smooth and homogeneous.

Let the dough rise in a fairly large bowl, covered with plastic wrap, until it triples in volume.

Meanwhile, prepare the custard


Ingredients for the Custard Cream:

  • 1 cup of milk
  • 3 egg yolks
  • ¼ cup of all-purpose flour
  • ⅓ cup of granulated sugar
  • A pinch of vanilla extract




In a bowl beat the egg yolks with the sugar with an electric whisk, thus obtaining a custard.


In a saucepan bring the milk slightly to a boil, afterwards remove it from the heat.

Pour half of the slightly hot milk over the egg mixture and add the sifted flour, mix well avoiding lumps.

Transfer the mixture to the saucepan and bring it to a boil adding the remaining milk and stirring well always to avoid lumps, until the cream thickens.


After the necessary time has elapsed, take the dough, do not knead it further but roll it out directly on baking paper, forming a rectangle with a thickness of about half a cm.

Spread the custard on the rectangle of dough, without overdoing it, otherwise you will have difficulty closing the roll, and sprinkle the entire surface with chocolate chips.

Roll up the preparation starting from the longest side until you get a roll.

Cut the roll into slices of about 2 cm (0.79 inches) , with a floured knife, brush them with egg white and let them rise until they double in volume.

When the swirls are puffed up, bake them in a preheated oven at 350 F until completely golden, taking about 15 minutes.
As soon as they come out of the oven, you can sprinkle them with powdered sugar or polish them as in the photo by preparing this syrup..

In a small saucepan add 6 tablespoons of water and 4 tablespoons of caster sugar, after boiling for a few minutes brush them on as soon as they come out of the oven.

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