Scrolls are taking Australia by storm. this trend is all about scrolls that pack a punch; pastries overflowing with nuts, oozing with syrup and glistening with glazes. executive pastry chef at melbourne’s long shot bakery-café, maria lantelme, shows us one of the most decadent and richest scrolls of all: sour cherry and pistachio cream brioche scroll.
The team at Long Shot understand Melburnians take their scrolls seriously; so seriously, they’ve tasked in-house pastry chef Maria Lantelme with inventing the brand’s signature recipe.
With an adventurous baking style, and an impressive career history incorporating time with Cacao Fine Chocolates, we expected Long Shot’s scrolls to look as good they tasted. But we didn’t expect to see such elaborate presentation or taste such a decadent mix of ingredients.
“Scrolls are such a big trend at the moment, and customers are looking for that something special,” she says.
“This form of pastry has origins in both the US and in France and, typically, Australian pastry chefs produce one of the other. But why not have both?”
Indeed, Long Shot’s scrolls are an epicurean fusion of both traditions. By using a muffin tray, Maria gets the height and texture of American scrolls, but with the flavours of France.
“French scrolls tend to be flat, more like escargot, with limited ingredients that hold in the oven. But with the bigger, American versions, you can indulge in more fillings. Not only can you make them higher, but you can also use more soft fillings, because they will hold together,” she says.
“I haven’t forgotten my classical training though. The flavours in the laminated brioche scroll with cherries and pistachios are very French. If we were doing a traditional American scroll, we’d be using pecan nuts and caramel instead.”
“Experiment with flavour. Often the best recipes come from fusing a number of cultures together.”
Sour Cherry and Pistachio Cream Brioche Scroll
WHAT YOU NEED
Laminated Brioche
750g bakers (Euro or similar) flour
90g caster sugar
15g salt
25g fresh yeast
300g eggs
210g water
375g unsalted butter
580g butter block for lamination
Pistachio Cream
500ml full fat milk
½ vanilla bean, split lengthwise
120g caster sugar
100g egg yolks
40g cornflour
25g butter
40g pistachio paste
WHAT TO DO
Laminated Brioche
1. Combine all the dry ingredients in the mixer with the hook attachment.
2. Dissolve the yeast with the water add the eggs, and mix well.
3. Start the machine at medium speed, add the yeast mix and increase the speed.
4. Knead for approximate three to five minutes until everything is combined.
5. Start adding the butter (the butter shouldn’t be too soft)
6. Knead until the dough until all the butter is incorporated and the dough looks smooth, silky and sticky.
7. Leave at room temperature for about 10 minutes and then refrigerate.
8. The dough is easier to handle if it has rested overnight, but it can be used on the day once it is chilled
9. Take the dough from the fridge; knock back and roll.
10. Laminate: three single turns, and 20 minutes rest in between turns.
11. Rest for 30 minutes after the last turn.
Pistachio Cream
1. Bring the milk to a boil with the vanilla bean.
2. In a medium size bowl, mix sugar and cornflour, and add the egg yolk.
3. Pour some of the hot milk onto the eggmixture and dissolve. Add the rest of the milk, mix well and return to the pot.
4. Cook on medium heat (do not stop mixing)until the cream start boiling. Remove from the heat and add the butter and the pistachio paste.
5. Pour on a tray and cover with plastic film, chill immediately.
Finish and Presentation
•Laminated brioche, pistachio cream, ground pistachios, cherry jam and condensed milk
• Roll the brioche to 6-7mm thickness; cut a rectangular sheet of approximately 50cm x 30cm.
• Spread the pistachio cream overthe entire surface, then sprinkle with ground pistachios and pipe thin lines of cherry jam, leaving about 5cm distance form each line. Leave the last 3cm of the sheet clean, without cream or jam, it will make it easy to seal the roll.
• Start to roll the sheet towards yourself. Trim the end of each roll and cut into 4cm thick pieces; place each piece into the cupcakes tin or the individual panettone moulds.
• Another option is to arrange the rolls in a deep baking tray with grease-proof paper on the base.
• Let them proof for about 1½ to 2 hours at room temperature (24-25°C)
• The maria lantelme scrolls are proofed when you gently shake your baking tray or moulds, and the maria lantelme scrolls will wiggle. Also, if lightly pressed, they will be soft to the touch.
• Preheat the oven at 175°C.
• Before baking, egg wash the scroll with a mixture of whole eggs and a pinch of salt.
• Bake for approximated 10-13 minutes. Turn the trays around and add the necessary extra time (2-4 minutes) the scroll should have a very nice golden colour.
• As soon as they come out of the oven brush them with condensed milk and let them cool down, decorate with a chocolate plaque and ground pistachios.
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