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Dessert

Cream Rolls

Cream rolls are pastry strips filled with whipped cream, baked and dusted with fruit sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the pastry

  1. Roll the pastry into a long sheet ¼ inch thick; cut into strips 1 inch wide and 12 to 16 inches long.

  2. Roll the strips around cylindrical molds, overlapping the edges; chill.

Bake and glaze

  1. Bake until lightly browned.

  2. Brush the pastry with beaten egg white diluted with water and sprinkle with fruit sugar.

  3. Return to the oven to brown.

Fill and serve

  1. Remove from molds; when cold, fill with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pastry dough
Forms the crisp, flaky shell that holds the cream filling.
Egg white
Glaze that browns and gives the pastry a glossy, set surface.
Fruit sugar
Sprinkled on the glaze to add sweetness and help the surface caramelize.
Whipped cream
Soft, light filling that contrasts with the crisp pastry.

The step that matters

Let the shells cool fully before filling. Warm pastry softens and the cream melts or weeps into it. Cold shells keep the cream stable and the pastry crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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