Mini cream sandwiches without eggs; small delights with a neutral flavor that perfectly pair with both sweet and savory!
They are somewhat similar to semi-sweet buffet rolls or bacini, but I find these much superior as they are much softer and remain so for several days when stored in a bag, without the need to freeze them.
I discovered them while browsing the book Golosi di salute by master Montersino, and I was intrigued because it is a egg-free dough, and we know well that eggs in sweet doughs are very important because they act as a binder, help gluten formation, give color to the dough, and much more.
What can I say? They delighted us in the morning for breakfast for quite some time because they can be filled as desired with the most classic spreadable creams, but also with jams or cold cuts… and they are truly good in coffee with milk.
Have I convinced you? I hope so, also because when we talk about master Montersino, it’s hard to go wrong.
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The sugar-free gianduia cream can be found here;
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 20 mini cream sandwiches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 111.08 (Kcal)
- Carbohydrates 15.11 (g) of which sugars 2.61 (g)
- Proteins 2.29 (g)
- Fat 5.10 (g) of which saturated 1.48 (g)of which unsaturated 1.11 (g)
- Fibers 2.31 (g)
- Sodium 119.61 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Mini cream sandwiches
- 3 cups flour (W360)
- 0.35 oz fresh yeast
- 1 tsp fine salt
- 3 tbsps sugar
- 1 tsp barley malt (or honey)
- 3.5 tbsps butter
- 0.63 cup fresh liquid cream
- 0.85 cup whole milk
- sesame seeds
- poppy seeds
Tools
A stand mixer is useful for this type of doughs. But a good bread machine can also help you.
- 1 Stand Mixer
Preparation of Mini Cream Sandwiches
The dough can be made either in a stand mixer using the paddle attachment or with a bread machine, making sure in both cases to add butter and salt only when the dough is smooth. (a rule that always applies, even if kneading by hand, especially for salt, which if added before prevents gluten formation)
– Pour the flour, crumbled yeast, honey, and a little cream into the bowl of the stand mixer. Start the machine and add the remaining cream and salt only when the dough has formed gluten. Add the softened butter in 3 portions, always waiting for the first piece to be incorporated into the dough and turning it over between additions.
– Once the dough is finished, place it in a bowl covered with plastic wrap and let it rise.
. Once doubled, pour the dough onto a lightly floured work surface.
Roll out gently with a rolling pin to a thickness of 0.4 inches and cut out discs 0.8 inches in diameter (mine are 2 inches).
– Let them rise on a baking sheet lined with parchment paper or a perforated mat
Before baking at 464°F for 5/6 minutes (depending on the oven and the size of the mini sandwiches), brush them with a little cream and sprinkle with seeds.
