CREAM & CHOCOLATE “GIRELLE”

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!

Why You’ll Love This Recipe

• Irresistibly Soft: A perfectly kneaded dough ensures a fluffy and tender roll.
• Custard and Chocolate Bliss: The creamy filling pairs wonderfully with melted chocolate chips.
• Impressive Yet Simple: Stunning presentation with straightforward steps.

Cooking Time

• Preparation Time: 45 minutes
• Rising Time: 2–3 hours
• Cooking Time: 15 minutes
• Total Time: 3.5–4 hours
• Servings: Makes approximately 15–18 rolls

Ingredients

For the Dough

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

For Brushing

• 1 egg white

For the Custard Cream

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

Optional Glaze

• 6 tbsp water
• 4 tbsp granulated sugar

Step-by-Step Method

1. Prepare the Dough

1. In a small saucepan, dissolve the yeast in slightly warm milk along with 1 tsp sugar. Let it sit for 5 minutes until frothy.
2. In a stand mixer bowl, combine the milk and yeast mixture, room-temperature water, flours, sugar, and grated lemon zest. Begin kneading with the dough hook attachment.
3. Add the egg yolk and softened butter, one chunk at a time, allowing each piece to incorporate before adding the next.
4. Add the pinch of salt and continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Place the dough in a large greased bowl, cover with plastic wrap, and let it rise until tripled in volume (about 2–3 hours).

2. Prepare the Custard Cream

1. In a bowl, whisk the egg yolks and sugar together until creamy.
2. In a saucepan, heat the milk with a pinch of vanilla extract until warm (do not boil).
3. Gradually add half the warm milk to the egg mixture while whisking. Sift in the flour and mix until smooth.
4. Return the mixture to the saucepan, adding the remaining milk. Cook over medium heat, stirring constantly, until the custard thickens.
5. Transfer the custard to a bowl, cover with plastic wrap (directly on the surface), and let it cool.

3. Assemble the Girelle

1. Roll the risen dough out onto a sheet of parchment paper into a rectangle about 0.2 inches (0.5 cm) thick.
2. Spread the custard evenly over the dough, leaving a small border. Sprinkle with chocolate chips.
3. Roll the dough tightly from the longest side to form a log.
4. Using a floured knife, slice the log into 2 cm (0.79-inch) rounds. Arrange the slices on a parchment-lined baking sheet.
5. Brush the tops with egg white and let the rolls rise again until doubled in size (about 30–40 minutes).

4. Bake the Girelle

1. Preheat the oven to 350°F (175°C).
2. Bake the Girelle for 15 minutes or until golden brown.

5. Glaze (Optional)

1. In a small saucepan, combine water and sugar. Bring to a boil and simmer for 2–3 minutes.
2. Brush the syrup over the hot rolls for a glossy finish.

Serving Suggestions

• Dust with powdered sugar before serving for a classic touch.
• Enjoy warm with coffee, tea, or a glass of milk.

Tips for Success

• Manitoba Flour Substitute: If unavailable, use bread flour for similar results.
• Custard Consistency: Ensure the custard is thick enough to prevent spillage during rolling.
• Chilling: Chill the filled dough log for 15 minutes before slicing for cleaner cuts.

Nutritional Information (Per Roll)

Buon Appetito!
Indulge in the luxurious swirl of custard and chocolate with these homemade Girelle. Perfectly golden and irresistibly soft, they’re bound to become a favorite treat for any time of day!

Cream & Chocolate “Girelle” Recipe

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Ingredients

  

• 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 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

Instructions

 

• 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

METHOD FOR CUSTARD

• 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.