Hello everyone,
Today I gonna tell you how to make a cream roll at home today you will find many options how to cook this tasty ice cream rolls these are cones of flaky pastry filled with cream in given below steps you can easily cook or baked these cream rolls this is the final process in the given photo you can see when you're finished your cook you are cream roll will look like this....
In my childhood time these cream rolls can be easily found at an Indian tea stall and they were at that time in a great demand but today you can find many bakeries and you can have a variety of things to eat pastries cakes fries and many other things you can find in today's bakeries
At that time this cream rolls were eaten with tea are served as a snacks at that time they were in great demand and if some guest arrives Stockholm we prefer to give this cream rolls with it to them.
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, we take the puff pastry sheets and use a pizza cutter to make stripes and then roll them on the cones.
How to thaw the puff pastry sheets
Take the pack out of the freezer (unopened) and place it in the fridge. Thaw them in the fridge dor 3-4 hours.
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.
Lightly dust the work surface with flour prior to handling but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together.
When shaping, don’t pinch the edges of the pastries so hard this will prevent them from puffing.
Roll dough thinner before using. Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Bake puff pastry cones until sides and bottom are dry and the top is rich golden brown.
You will achieve gorgeous golden brown colour on the top if you use an egg wash
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 cones with butter or any other thing. The pastry won’t stick and will release the baked cones very easily.
Morphy Richards 60 RCSS 60-Litre Oven Toaster Grill (Black/Silver)
Whipping cream
I generally prefer using non-dairy whipping cream because of ease and its fuss-free use. But a cream roll will not awake those childhood memories if its not freshly whipped heavy cream. A few tips are below for whipping cream at home.
Chill a medium-sized bowl in the freezer for at least 10 minutes.
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.
Thanks 👍 for your visit ....
Soon i will upload the video of this tutorial