Vanilla Cream Rolls Recipe

Ingredients:

For the Custard Cream:

• 3 egg yolks
• 3 tablespoons (30g) all-purpose flour
• 1/2 cup (100g) sugar
• 1 teaspoon vanilla extract
• 8 oz (235ml) milk

For the Cannoncini:

• 1 sheet of puff pastry, thawed (about 8 oz / 225g)
• 1/4 cup (50g) sugar
• 1 egg (for egg wash)
• Powdered sugar for garnish

Yields: 12 cannoncini

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Instructions:

Preparing the Custard Cream:

1. Heat the milk in a saucepan until warm but not boiling.
2. In a separate bowl, whisk the egg yolks, sugar, vanilla extract, and flour until the mixture is smooth and pale.
3. Slowly pour the warm milk into the egg mixture, stirring constantly to prevent lumps.
4. Transfer the mixture back to the saucepan and cook over medium heat, whisking continuously until it thickens into a creamy custard.
5. Remove from heat and let it cool completely.

Making the Cannoncini:

1. Preheat the oven to the recommended temperature for puff pastry.
2. Roll out the thawed puff pastry sheet and cut it into strips.
3. Spoon a small amount of custard cream along one edge of each strip and carefully roll them up into cone shapes.
4. Beat the egg and brush it over the rolled pastries to give them a golden, glossy finish.
5. Sprinkle sugar on top for added sweetness.
6. Bake until the pastries are puffed and golden brown.
7. Let them cool completely, then dust with powdered sugar before serving.

Variations & Tips:

• Flavor Enhancements: Add lemon or orange zest, or a splash of liqueur (rum, amaretto) for extra depth.
• Alternative Fillings: Try using whipped cream, chocolate mousse, or fruit compote instead of custard.
• Puff Pastry Tips: Keep the pastry well-chilled before rolling to ensure a flaky texture. You can also sprinkle cinnamon sugar for a flavorful twist.
• Presentation Ideas: Drizzle melted chocolate over the cooled pastries or serve with a fruit sauce for an elegant touch.
• Creative Shapes: Experiment with mini versions, spirals, or knots for a unique look.

Storage Instructions:

• Cooling: Allow the cannoncini to cool completely before storing to prevent sogginess.
• Short-Term Storage: Place them in an airtight container at room temperature for up to a day, or refrigerate for 3-4 days.
• Freezing: Wrap each pastry individually in plastic wrap, then store in a freezer-safe bag for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Dust with powdered sugar before serving.

Enjoy your homemade vanilla cream rolls!