If you had cream rolls during your childhood, then this post will definitely bring you back memories. Where we lived, in bakeries, we used to get cream buns and cream filled cones, but still they were breads and not puff pastry. Puffs were always available as spicy with delicious potato filling or with a whole egg. So I was not at all familiar with these cream rolls until one of my readers messaged me asking for the recipe. I take reader’s messages seriously. It is what gives me so much information on different bakes and I keep learning new things. So as soon as I got that message, I went in search of the cream rolls. Then I found that most of the bloggers have used puff pastry sheet to make the cones.
Fortunately (yes, otherwise I am never going to try this at home) I don’t get puff pastry sheets in Madurai. So I should make it from scratch. The classical butter puff pastry is very technical and is not a beginner recipe. Nowadays as I try to post beginner recipes, I wanted to share a simpler version of puff pastry for this post. So I went ahead and made the rough puff pastry. Again, this is loaded with butter and has all the goodness of puff pastry and is really easy to make. If you live in a really hot region, then for every fold, you need to rest the dough in fridge for minimum 30 minutes. Yes, it takes time, but very easy to make. Just follow the video and you will have amazing puff pastry at your hands and you can make anything and everything with that. The filling is just sweetened whipped cream. I used non dairy whipping cream and also made a chocolate cream by adding some ganache to the whipped cream. I made a small portion. My cones are small and tiny and I got nine cones with the recipe. And it got over on the same day! Yes, it was absolutely delicious. I can understand why everyone happens to be a fan of cream rolls. So, are you ready?
Cup Used – 200 ml
Makes 9 Rolls
For The Rough Puff Pastry:
Maida / All Purpose Flour – 130 gm / 1 cup
Salt – a generous pinch
Ice Cold Butter – 100 gm / 1/2 cup
Ice cold Water – 50 ml – 75 ml / 1/4 cup – 1/3 cup
Ganache – 2 tbs
Sweetened Whipping Cream – 100 ml / 1/2 cup
Combine flour and salt.
Add some ice cubes and make ice cold water.
Take chilled butter, cut into cubes.
Add it to the flour and with finger tips rub it into the flour.
Our intention is to break down the butter to pea sized pieces.
Now add ice cold water little by little and bring the dough together. Do not knead. Just bring it together.
Take a parchment paper, transfer the crumbly dough on it, shape it into a thick rectangle.
Cover and place it in fridge until firm to touch (minimum 30 minutes)
Now take it out, dust some flour on top and roll it into a thinner rectangle. The sheet would be very rough.
Using a dough scraper, make two folds like a letter fold. Now cover and refrigerate until firm.
Repeat it two more times and you will see that the sheets smoothness improves a lot during next fold.
After the third and final fold, refrigerate until firm.
Dust with flour and roll it into a thin rectangle.
Cover and rest in fridge until firm. Cover the tray with cling film to avoid drying it out.
Now make the paper cones or use the metal cones.
Take out the dough, cut it into thin stripes using a pizza cutter.
Take the cone and wrap the stripes on the cone starting from the bottom. The stripe should overlap while wrapping.
Once all the stripes are done, cover the tray with cling and let it sit in fridge overnight.
Next day, preheat oven to 200°C.
Take the tray out, apply milk wash and immediately keep in oven.
Bake it for 30-40 minutes or until golden.
Take it out, with the help of a spatula, release the cones from the tray and allow them to cool completely.
Wriggle them out of the cone and set aside.
Whip the sweetened cream with vanilla until stiff peaks form.
You can also beat some cream along with room temperature ganache and fold in some more cream to make chocolate cream filling.
Fill the cream in piping bags.
Melt some chocolate and apply it inside each cone using a brush.
Now fill the cones with cream.
Your cream rolls are ready.