Cream Roll

Cream Roll

Reminiscing the childhood memories, buying cream roll in school is a memory I hold close to my heart.

For a very long time, these cones of flaky pastry filled with cream ruled the Indian bakeries.

I try making these beautiful cream rolls at home using puff pastry and handmade cone. The puff pastry I have used is ready to use sheets.

Honestly, I am not a big fan of doing puff pastry at home. Truth is, you need patience, precision, temperature-controlled environment, equipment, experience for doing real good puff pastry.

Do you know many bakeries use the scraps of puff pastry leftover from other items to make cream rolls? This is quite an economical method. But at home, I use the puff pastry sheets and use a pizza cutter to make stripes and then roll them on the foil cones that I made.

Equipment

Metalic Cones or Home made foil cones

Pizza Cutter

Rolling Pin

Ingredients

Puff pastry sheet as required

8 tablespoon milk

1 tbsp all-purpose flour for dusting

1 tbsp egg wash or milk to brush before baking

1 cup fill fat whipping cream

1/4 cup powdered sugar

1 tsp vanilla essence

Method:

Lightly dust the workspace with flour and place the sheet on the top.

Without adding any pressure roll out the sheets gently using a rolling pin.

Cut it into long ribbon-like pieces using a pizza cutter. Make sure that all the pieces are neither too wide nor too thin in width.

Now, take metal cones and roll a strip of puff pastry sheet around it. Roll other pieces around the cones as well. Place the shaped-cones on a baking tray lined with a parchment paper.

Slightly brush the shaped cones with egg white or milk. Make sure to keep the seam side down when baking.

Oven method:

Bake in a preheated oven at 160*C for 25 minutes. Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal or foil cones.

While the pastry is cooling, prepare the whipped cream

Air fryer:

Set air fryer on 275F for 12 minutes

Than set air fry on 340F for 10 minutes

Prepare the cream filling:

Meanwhile, Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla. Whip until stiff.

Fill a piping bag with cream; pipe into the cooled pastry. Serve the cream roll fresh.

Notes:

If you don’t use egg at home, brush the shaped cones with milk. You will still achieve a nice golden colour, but not as vibrant as egg wash can give you. Taste-wise nothing will differ.

When you shape the dough onto the cones place the seam side down on the baking tray.

There is no need to coat the steel or foil cones with butter or any other thing. The pastry won’t stick and will release the baked cones very easily.

Combine (cold) heavy cream, powdered sugar, and vanilla extract in a chilled bowl.

Beat ingredients together with an electric mixer on high speed until the cream is thick and billowy and stiff peaks form.

It is important to keep all thing chilled during the process. Add sugar gradually to the cream.

Never ever try to unfold the sheets when they are frozen. The sheet will brake immediately.

Do not try to use the dough while it’s still frozen. Excess moisture from thawing will ruin the pastry.

Never ever try to thaw them in the microwave.

Do not try to thaw the dough in warm water or it will not rise.

When working with the sheets if moisture is seeping from the edge of the pastry, it means the butter or shortening is melting. Return the pastry to the fridge for 5 to 10 minutes if this occurs.

Tips:

You can top up the cream rolls with tutti fruity.

You can also use chopped cherries or berries or raisins in your cream.

You can also pour in some chocolate ganache.

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