Vanilla cream rolls
Picture this – layers of flaky pastry enveloping a rich and creamy vanilla filling, each bite a symphony of flavor and texture. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a decadent treat, these delightful pastry rolls are sure to impress even the most discerning palate.
INGREDIENTS
Dough
500 g puff pastry
1 egg
Cream
6 eggs
10 tbsp sugar
12 tbsp flour
1 l milk
2 vanilla sugar
60 g butter or margarine
DIRECTIONS
Dough
Defrost the puff pastry. It would be best to leave it in the refrigerator overnight to gradually defrost and use it the next day. Sprinkle a little flour on the dough and the surface on which you will roll out the dough, to avoid sticking. Cut the rolled dough into strips about 2.5 cm. From this amount of puff pastry comes approximately 24 pieces. Wrap stripes around the aluminium moulds. If you do not have them, you can make them yourself of aluminium foil or ice cream cones wrapped in aluminium foil. Brush the rolls with the beaten egg and place them in a baking sheet lined with parchment paper. Bake them in a preheated oven at 200° C for 15-20 minutes, depending on the type of the oven.
Cream
Whisk eggs, sugar, and vanilla sugar until the mixture is slightly foamy. Then add the flour and stir a little to get a homogenous mixture. Add about 200 milliliters of milk to the mixture and place the rest on the stove to cook. When the milk is heated and warm, slowly pour it into the prepared mixture, and stir continuously. Then return the mixture to the fire and cook on low heat with constant stirring until it thickens. Pour the cream into another bowl to cool it. Cover the surface of the cream with a transparent foil to avoid creating a crust cover on the surface. Add the butter or margarine to the cooled cream to give it a fuller taste and shinier appearance. Pipe the finished cream into the rolls and sprinkle powdered sugar on top of them before serving.
Tip: The cones can be filled with cream as needed. This way, you’ll prevent them from going soft because of cream humidity.
