Cream roll is a puff pastry filled with whipped cream or pastry cream. Shape is made by overlapping pastry strips around a tube. This is also called Trubochki. And this is one of my favourite desserts.

 

COMPONENTS

  1. Puff Pastry dough
  2. Granulated Sugar
  3. Pastry cream or whipped cream
  4. Confectioners’ sugar.

INGRIDEINTS FOR PASTRY CREAM

  1. Milk – 100 ml
  2. Sugar – 25 grams
  3. Egg Yolk – 9 grams
  4. Egg – 12.5 grams
  5. Corn-starch – 8 grams
  6. Butter – 6 grams.

 

PROCEDURE FOR PASTRY CREAM

  1. Dissolve half of sugar in milk and bring just to boil.
  2. Beat the egg yolk and eggs, sift in corn-starch and sugar into the eggs mix until smooth.
  3. Temper the egg mixture by slowly beating in the hot milk
  4. Return to heat and bring to boil.
  5. Remove from heat beat in butter.
  6. Pour in a pan cover with plastic film placed directly into the contact with the surface of cream and chill
  7. Use when required.

FOR CHOCOLATE PASTRY CREAM

STIR IN 25 grams of melted chocolate into 100 grams of cream when it’s still hot.

FOR COFFEE

ADD IN half a teaspoon of instant coffee into the milk.

HOWEVER FOR CREAM HORNS I prefer to add 20% of whipped cream in my pastry cream as it makes it light and more creamers.

 

PROCEDURE FOR CREAM HORNs

  1. Roll out Your dough in 3mm thickness. Cut out your strips 3cm wide and 15cm long.
  2. Overlap these strips on conical or cylindrical tube.
  3. Roll the horns in granulated sugar and bake @ 200 degrees Celsius. Until crisp and brown.
  4. Slip out from tube while still warm
  5. Just before severing fill them with pastry or whipped cream. Dust with confectioners’ sugar.