Jun 04 2013

Custard Scrolls… enough said! #blogjune

Posted by Jenelle in #blogjune, Life in New York / 7 Comments

I go through various stages of missing things from Australia. One of the most random things recently was Bakers Delight Custard Scrolls. My friend Warbo, would always bring them over and I would always grab one if I was passing the bakery.

So I set about on a mission.. I needed them NOW. I found a recipe for them on a great blog, My Food Obsession. Susan’s work in creating the Custard Scroll masterpiece is amazing.

A difficult part of the recipe is the Custard Scroll icing. Which is the same as Boston Bun icing. That heavy, thick, sweet icing that somehow never makes you feel blah. After reading Susan’s post, I understood that she tried to recreate the icing but it just wasn’t the same. After doing some more searching, I found a list of common ingredients that Bakers Delight use to make their icing so Bill converted the measurements to what we thought would be a recipe that would work. I decided that it was time to give this recipe a whirl.

The mixing and matching on this recipe worked a treat. They taste pretty much exactly like the real thing. They were beautiful on the day of baking and we decided to freeze some and see how they would go. That worked as well.

Here are some photos.. the proof of their greatness is in the pictures. Can’t you just taste them?!

Making the custard –

Custard Scrolls

Cooling the custard by the window –

Custard Scrolls

I had a nap while Bill made the dough and baked them… this is how they came out of the oven –

Custard Scrolls

Reading to ice, ice baby! –

Custard Scrolls

The end result –

Custard Scrolls

  • Abigail Willemse

    Man – these look amazing! I am literally sitting here licking my lips and drooling – they look SOOO good!!! Custard scrolls from Bakers Delight are also my favourite; my sister used to work there and would bring some home at the end of the day. Would you share the recipe or is that top secret?

  • Paulette Irwin

    would you please post the recipe? im 10 hours drive away from my ‘local’ bakers delight and 6 months pregnant. i am having the worst cravings… pretty please? lol

  • jess

    Please please please put up the recipe for your icing. …I too am pregnant and just resorted togoogling for a recipe!!!

  • Vicki Lovegreen OAM

    Great, Can you also send me the recipe for the scroll a well as the icing. I volunteer work in remote areas of Australia and would like to share an experience with clients who do not have the opportunity to taste such marvels that are in city areas. It is a fabulous tasting scroll I also get from Bakers Delight when home so sharing it would be my greatest pleasure Hope you can oblige thanks Vicki

  • Judith

    Please post your icing recipe

  • Haydn_Allbutt

    I love any pastry with custard in it, and yes I adore bakers delight custard scrolls as well. I do notice though that bakers delight are very tight with the custard. It is usually just a whisp of yellow inside the scroll as though they had put the bowl with the custard on the bench beside the scrolls, but didn’t actually put any custard in them. And that icing is incredible. Are you able to post the recipe, I would be forever in your debt as we would at last get to taste Bakers Delight custard scrolls with actual custard in them!!!

  • Haydn_Allbutt

    This is what Bakers delight have listed as the ingredients for their icing: Icing Sugar (Sucrose, Tapioca Starch), Vegetable Shortening (Vegetable
    Fats And Oils, Emulsifiers (435, 471), Antioxidants (307b- Soy), Flavour (http://www.bakersdelight.com.au/what-we-bake/product-information/custard-scroll). They call it a boston icing.

    Hmm. I found this on another blog, where someone asked what the recipe was for Bakers Delight boston/custard scroll icing was, and a lady wrote that her brother is a baker at Bakers delight. This recipe is supposedly out of the Bakers delight manual:

    Boston Icing Mix
    Icing Sugar – 100%
    Vegetable shortening (they use Solite) – 50%
    Vanilla essence – 0.04%
    Water – 12%

    Mix all ingredients in a bowl with electric beater until nice & fluffy.
    The Lady posted suggested amounts for the bulk batch that bakers delight make up:

    600g Icing sugar
    310g Vegetable shortening (they use solid blocks)
    a drop of vanilla essence
    approx 74mls water

    There are various places in Australia where you can buy the solite shortening that the recipe above calls for. Proper cake decorating places sell it since it is used for all those fancy butter creams that are used to decorate cupcakes (eg http://www.bakeanddeco.com.au/solite-cream-shortening-300g-buttercream/), though I looked it up on ebay australia and there was a couple of places that sell it (e.g. http://www.ebay.com.au/itm/Solite-Vegetable-Shortening-500g-for-buttecream-icing-and-cake-decorating-/281822588485?hash=item419def6e45:g:NvwAAOSw5ZBWFzRj)

    I hope this helps!