Monday, October 6, 2014

Cream rolls with chocolate filling

To make these delicious chocolate filled cream rolls you will need some cream roll molds or mini cream roll molds.

Ingredients for 12 cream rolls or 48 mini cream rolls.

1 package of puff pastry
1 oz melted chocolate to decorate pastry rolls
3 oz dark chocolate
3 oz heavy cream
1 cup heavy whipping cream

confectioners' sugar to taste (1-3 tsp)

First make a ganache: in a small saucepan bring 3 oz heavy cream to boil, then remove from heat and mix in the 3 oz chocolate.

Mix your ganache and let it cool completely.

Preheat oven to 400 F. Roll out  the thawed puff pastry, Cut it to 12 long 3/4 inch wide pieces for normal rolls or 48 shorter, 1/3 inch wide pieces for the minis.

 Roll the dough around the mold, always overlapping with the previous layer.

Bake for 15 minutes, 
let it cool enough so you can safely touch the molds and with a twisting motion remove the mold. 
Let them cool on a cooling rack.

Decorate pastry rolls with melted chocolate. (optional).

Beat 1 cup heavy whipping cream until it forms soft peaks. (Be careful not to over beat) 
Add confectioners' sugar to taste.

Add the ganache to the whipped cream.

Beat it on slow setting until it forms stiff peaks. Be careful not to over beat.

Transfer your chocolate filling into a pastry bag and fill the completely cooled pastry rolls. 
Do this right before serving if you want to keep your pastry crispy.


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