Delicious rolls are a perfect dessert for any special occasion or simply to bring a smile to the faces of loved ones. To start, let the dough warm to room temperature so that it becomes easier to handle. If you do not have special pastry molds, do not worry! You can easily improvise with rolled and stapled cardboard shapes, which you will later wrap in baking foil to prevent the dough from sticking.
While the dough is resting, preheat the oven to a medium temperature, thus preparing the ground for baking the rolls. On a clean working surface, roll out the dough evenly, then cut it into thin strips. Take each strip and start rolling it onto the special mold, being careful to grease it with a little fat to facilitate the release of the rolls after baking. Place the obtained rolls on a baking tray lined with parchment paper, ensuring they are well spaced apart to allow for expansion during baking. Bake the rolls for 10-15 minutes until they become golden and delicious.
Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk, being careful not to bring it to a boil. In another pot, combine the egg yolks with sugar and the seeds from half a vanilla pod, mixing well to obtain a homogeneous composition. Add the flour and gradually pour in the warm milk, stirring constantly to avoid lumps. Place the mixture over low heat and, using a whisk, mix vigorously to obtain a smooth cream. When the cream begins to thicken, whisk vigorously for a minute, then remove it from the heat and add the butter, stirring until it completely melts.
For the chocolate cream, take half of the vanilla cream and mix it with pieces of dark chocolate, allowing them to melt and integrate perfectly. Once the rolls and creams have cooled, generously fill each roll, ensuring that every bite is full of flavor. Finally, do not forget to dust the rolls with powdered sugar for an elegant look and sweet taste. These rolls are perfect to be served at a party or at a family meal. Enjoy! If you like my recipes, you can also explore them on my blog, where you will find many other culinary inspirations.
While the dough is resting, preheat the oven to a medium temperature, thus preparing the ground for baking the rolls. On a clean working surface, roll out the dough evenly, then cut it into thin strips. Take each strip and start rolling it onto the special mold, being careful to grease it with a little fat to facilitate the release of the rolls after baking. Place the obtained rolls on a baking tray lined with parchment paper, ensuring they are well spaced apart to allow for expansion during baking. Bake the rolls for 10-15 minutes until they become golden and delicious.
Meanwhile, prepare the vanilla cream. In a saucepan, heat the milk, being careful not to bring it to a boil. In another pot, combine the egg yolks with sugar and the seeds from half a vanilla pod, mixing well to obtain a homogeneous composition. Add the flour and gradually pour in the warm milk, stirring constantly to avoid lumps. Place the mixture over low heat and, using a whisk, mix vigorously to obtain a smooth cream. When the cream begins to thicken, whisk vigorously for a minute, then remove it from the heat and add the butter, stirring until it completely melts.
For the chocolate cream, take half of the vanilla cream and mix it with pieces of dark chocolate, allowing them to melt and integrate perfectly. Once the rolls and creams have cooled, generously fill each roll, ensuring that every bite is full of flavor. Finally, do not forget to dust the rolls with powdered sugar for an elegant look and sweet taste. These rolls are perfect to be served at a party or at a family meal. Enjoy! If you like my recipes, you can also explore them on my blog, where you will find many other culinary inspirations.
Ingredients
For the rolls we need: 1 package of puff pastry; 1 well-beaten egg for brushing; for the cream we need: 400 ml of milk; 3 tablespoons of flour; 4 tablespoons of sugar; seeds from half a vanilla pod; 150 g of butter; 2 egg yolks; a few squares of dark chocolate; powdered sugar for decoration.