Nestled in the northern region of France, Picardie boasts not only stunning landscapes but also rich culinary traditions, one of which is the revered Picardie rolls, or “rouleaux de Picardie.” These delicate pastries, filled with a mixture of creamy custard and fragrant vanilla, encapsulate the essence of classic French cooking. Below are the detailed steps to create an authentic batch of Picardie rolls.
Ingredients
For the pastry:
250g allpurpose flour
120g unsalted butter, cold and cubed
1 teaspoon salt
60g granulated sugar
2 large egg yolks
60ml cold water
For the filling:
500ml whole milk
3 large egg yolks
100g granulated sugar
50g cornstarch
1 vanilla bean (or 1 tablespoon vanilla extract)
30g unsalted butter
For the glaze:
1 egg, beaten
Powdered sugar for dusting
StepbyStep Instructions
Step 1: Prepare the Pastry
1. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, salt, and granulated sugar.
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Egg Yolks: Create a well in the center of the mixture and add the egg yolks. Gradually incorporate, using a fork to mix until combined.
4. Stir in Cold Water: Slowly add the cold water, a tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
5. Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour.
Step 2: Prepare the Custard Filling
1. Heat Milk: In a saucepan, heat the whole milk over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk; add the pod as well. Bring to a gentle simmer.
2. Mix Eggs and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Stir in the cornstarch until fully combined.
3. Temper the Eggs: Once the milk is simmering, gradually add it to the egg mixture, whisking constantly to prevent curdling.
4. Thicken Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon. This should take about 57 minutes.
5. Finish the Custard: Remove from heat, discard the vanilla bean pod (if used), and stir in the unsalted butter until melted. Let the custard cool completely.
Step 3: Assemble the Rolls
1. Preheat the Oven: Set the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Roll Out the Dough: On a floured surface, roll out the chilled dough into a rectangle, about 0.5cm thick.
3. Cut the Dough: Cut the dough into rectangles approximately 10x15cm.
4. Fill the Dough: Spoon a dollop of cooled custard into the center of each rectangle. Be careful not to overfill, as this will make rolling difficult.
5. Shape the Rolls: Fold the sides of the dough over the filling and roll the pastry away from you to form a log. Pinch the seams to seal.
Step 4: Bake the Rolls
1. Prepare for Baking: Place the shaped rolls seamside down on the prepared baking sheet. Brush the tops with beaten egg for a shiny glaze.
2. Bake: Transfer to the preheated oven and bake for 25–30 minutes until golden brown.
3. Cool: Allow the rolls to cool on a wire rack.
Step 5: Serve the Picardie Rolls
1. Finishing Touches: Once cool, dust the rolls with powdered sugar for an elegant finish.
2. Enjoy: These delicate pastries can be served warm or at room temperature, perfect for tea time or as a delightful dessert after a meal.
The dance of buttery pastry with silky custard creates a harmony that speaks volumes of French culinary artistry. Every bite of Picardie rolls is a whisper of the past, echoing through the kitchens of Picardie, inviting all to experience a taste of tradition.