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Dessert rolls with vanilla cream

Dessert rolls with vanilla cream


The thawed puff pastry at room temperature, cut it into strips about 1.5-2 cm thick and roll them tightly on the oiled forms.

Place them in a tray lined with baking paper and bake for about 25 minutes until they turn slightly golden.

Carefully remove them and let them cool.

We boil the milk, meanwhile in a higher bowl we beat the eggs with the sugar, the starch, we add the milk and we mix well.

Put the liquid back in the pan and put it on the fire until it thickens like a pudding, stirring constantly.

Let it cool very well and then add the whipped cream mixed with the mascarpone, mix until smooth.

We fill the rolls with cream and let them cool for 2 hours.


Vanilla cream rolls & # 8211 a dessert appreciated by both children and adults

Vanilla cream rolls go great with a cup of tea or coffee. They are easy to prepare and have a very good taste. Try them using the recipe below.

Dough ingredients:

  • 250 gr flour, 125 gr sour cream 18%
  • 125 gr butter, a pinch of salt
  • Granulated sugar (for decoration)

Cream ingredients:

  • 500 ml milk, 5 egg yolks
  • 10 tablespoons sugar, 16 g vanilla sugar
  • 4 tablespoons potato flour, 250 gr butter

Method of preparation:

Mix wheat flour, salt, butter and sour cream in a bowl. Knead the dough, wrap it in foil and put it in the fridge. Leave it in the fridge for an hour.

Sprinkle a little flour on the worktop (do not put too much flour on the worktop, because the sugar will not stick to the dough). Then roll out the dough into a thin sheet (approx. 1 mm thick) and cut it into strips of about 1.5 x 35 cm.

Grease the cylindrical shapes for butter rolls. We wrapped the strips of dough around the shapes. Then roll the granulated sugar.

Put the rolls in a tray lined with baking paper, then put them in the preheated oven at 200 degrees. Bake the rolls for 20 minutes, until golden.

After they are baked, let them cool completely.

We prepare the cream. Mix the yolks with the sugar and vanilla sugar, the potato flour and 125 ml of milk. We boil the remaining milk in a pot.

When the milk boils, add the yolk mixture. Leave the pot on the fire and mix until you get a thick pudding.

Then take the pudding from the stove, pour it into a clean bowl and mix it to become fluffier. Let it cool.

Beat the soft butter with the mixer until fluffy, then add the cold pudding. Mix well. Put the cream in the fridge to cool.

After the cream has cooled, put it in a bowl and fill the rolls. Good appetite and increase cooking!


Vanilla cream roll recipe. A delicious dessert for a sweet weekend!

  • 400 grams of cold butter
  • 2 eggs
  • 200 grams of cream
  • 50 ml of cold milk
  • seeds from a vanilla bean or other flavors to taste
  • 200 grams of powdered sugar
  • a pinch of salt
  • 800-850 grams of flour

Ingredients for vanilla cream:

  • 1 liter of milk
  • 150 grams of flour
  • 300 grams of sugar
  • 5 eggs
  • 50 grams of sugar for egg whites
  • vanilla

How to prepare dough

Cut the butter into cubes and mix or put in the food processor, along with the powdered sugar. After mixing well, until smooth, add the eggs, beat a little more, and then add the cream.

Vanilla, milk, salt and other flavors are also added. Knead the dough as quickly as possible before the butter melts. Keep cool for about two hours.

How to prepare cream

The yolks, along with the 300 grams of sugar, milk, vanilla and flour mix very well and strain, so as not to have lumps. Put everything on the fire and mix until it starts to boil, and the cream is well bound.

Remove from the heat and add the egg whites, whipped with 50 grams of sugar. Beat the mixture well until the cream becomes frothy.

How to prepare croissants

After the dough is ready for preparation, it is spread on the table, in a sheet 2 mm thick and 30 centimeters long. It will be cut into strips about 1.5 cm wide.

You need a conical shape on which the strips of dough will wrap. After you have finished the procedure, be sure to place them in the tray with the side where you finished the roll down, so that it does not fall apart.

The oven must be preheated and the baking time will be between 10 and 15 minutes, at 200 degrees. Once ready, the rolls should be removed from the molds while they are hot, to avoid breaking them.

Leave the rolls to cool and then fill with cream. Filling them can be done, in the absence of special accessories, with a bag with a cut corner or a cone made of baking paper. When they are ready, sprinkle powdered sugar on top and delicious dessert it is ready to be enjoyed.


Mix eggs with sugar, then add the quenched ammonia with freshly squeezed lemon juice or a little vinegar. After that, incorporate the flour, adding as much as is needed to obtain a dough suitable for kneading. The end result should be slightly elastic. If you want to save time, buy the dough from the store. You can use one for puff pastry or buy ready-made rolls and just fill them with cream prepared by you. This type of dessert is versatile, so you can easily choose the option that suits you best.

Spread the dough on the work table and cut it into thin strips, which you will roll one by one on the roll shapes. If you don't have some special ones, find out that you can make them right at home. All you have to do is twist some cardboard paper, then wrap it in baking paper. If your shapes do not last, you can staple them or tie them with string.

Once the rolls are made, the dough strips are twisted on them, taking care not to leave any free space. Place the rolls in a tray prepared with baking paper and place them in the preheated oven until lightly browned. In principle, it should not stay more than 15-20 minutes.

Meanwhile, prepare the roll filling. Bring the milk to a boil, then beat the eggs with the sugar until the crystals melt. Gradually add the flour and mix well until you get a homogeneous composition. When the milk boils, put the previously obtained composition on it and mix everything. Keep on the fire until you get a thick and creamy mixture. Be careful not to form lumps. Cut the butter into cubes and add it towards the end, then add the vanilla essence. For a fresh aroma, grate the peel of a lemon and sprinkle it on top, then mix everything well.

After both the rolls and the cream have cooled, you can proceed to the next step. Use a pos to fill the rolls with vanilla cream. Arrange them on a festive plate and sprinkle powdered sugar on top, especially before serving.

Rolls with vanilla cream is a culinary option worth considering at festive meals. For a more interesting look, which will take your breath away, you can serve them with berries and chocolate topping.


To start we need to thaw the dough at room temperature. That is to leave it on the table until it thaws :)

Preheat the oven to 200 degrees Celsius on the ventilation function.

Put in a mixing bowl cream for whipped cream, mascarpone, powdered sugar and vanilla essence. We mix at first with low speed and then with maximum speed until we get a fluffy, tasty cream. Well you can eat a few teaspoons but no more!

Okay, if the dough has thawed, we start making the rolls.

We put a sheet of dough on a board, on top of the foil with which it was wrapped and with a rolling pin we spread it well on all sides. We do this so that the dough grows during baking and so that the rolls do not grow excessively.

We cut the dough into strips of about 1.5 cm which we wrap on metal rolls. Be careful not to wrap them all the way, they will grow towards the narrower part of the cone and will be very long.

We put the rolls in the tray in which we put a sheet of baking paper. Grease them with beaten egg yolks and bake them until nicely browned (about 8-9 minutes).

Remove the tray, let them cool until we can easily remove them from the cones. When they are hot, the dough seems slightly fragile, but after they cool, they harden. I had about 33 pieces, but that depends on which horn you use.

After they cool completely with a pos, we fill them with cream.

We powder them with sugar and serve them.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Quick cake without baking

Comments (6)

now I started to make this recipe myself. I hope I get out

THE RECIPE DISAPPOINTED ME. WITHOUT PRECISION AND WITHOUT ANY GOD, IT'S BETTER TO DELETE IT BECAUSE I'M DOING SOME OTHER NICE EXPERIMENTS FROM THIS. SORRY BUT THIS IS THE TRUTH.

the hottest housewife with envelope cream. you had right Flory and I who want to make a boiled cream and find only sophisticated "housewives" here

recipes with creams from the envelope, we can find right on the envelope. it is important to know how to distinguish between cream and pudding ... in an envelope. ms much for the recipe, but I will not try.

this is the real recipe for rolls I have known since I was a child, my grandmother used to make it.

Dany and your grandmother did the same with the cream in the envelope. It doesn't even say what to do next with the rolls: put them in the oven, fry them, put them in the sun to bake? He really has no God.


How to make creamy or creamy by the glass & # 8211 simple dessert recipe with vanilla cream in a cup?

How to make vanilla cream for creaming, creaming or creampie?

I started with the preparation of the vanilla cream because it needs a cooling time before mounting this cream or cream in the glass or cup. This vanilla cream with beaten egg whites is recorded in Larousse Gastronomique as "Chiboust cream". Basic recipe for vanilla cream for pastry (patissiere, pasticcera) you can find it explained in detail here.

I separated the yolks from the egg whites and put them in a bowl. I put 50 g of sugar, a little salt over the yolks and mixed them well with the mixer. If the mixture is too thick it can be diluted with 50 ml of cold milk. I added the 35 g of starch or 70 g of flour and continued mixing.

In a large pot I put the rest of the milk (the remaining 450 ml) and the vanilla bean. If you use vanilla extract or vanilla bourbon sugar then put them on the end. I put the pot of milk and vanilla on medium heat and waited for it to boil.

I put out the fire and strained the milk. I diluted the mixture of eggs, sugar and starch with this strained milk (hot) and mixed well. I poured the diluted mixture back into the pot and put it back on medium heat. I stirred constantly (be careful not to get caught!) Until it comes to a boil again. I hydrated the gelatin in cold water (granules or sheets).

After the vanilla cream boiled 2-3 times, I pulled the pot off the heat. The cream is thick and homogeneous, without lumps. If we use starch it boils instantly. If we use flour then we will have to boil the cream for a few minutes for it to cook. It is best to taste it and if you feel the flour then it is clear that you will have to boil the cream. Don't forget to stir constantly in it and the fire should be small / medium!

I quickly started beating the egg whites. When it had set, I put the 50 g of sugar and continued beating until I got a thick and shiny foam. If you have not used a vanilla stick then now is the time to put the vanilla sugar or extract in the foam or in the slightly cooled vanilla cream.

I gradually incorporated the foam (2 tablespoons at a time) immediately into the hot cream and mixed it lightly with the spatula, from top to bottom. The egg whites are cooked at 75 C and my cream is over 85 C, so rest assured that they will not stay raw. If you have white spots (egg whites) left in the cream, you can mix it briefly with the mixer - only 10-15 seconds - so that the air in the foam is not lost. I immediately incorporated well-hydrated gelatin into it. I mixed well to melt evenly in the hot cream (max. 60 C). There is no need to melt the gelatin separately in this case.

I let the cream cool for about 15-20 minutes (on the kitchen table). I get about 850 g of vanilla cream but the volume is over 1 L because the egg whites make it frothy, aerated.

How to bake puff pastry dough for cream or cream in a glass or cup?

This Cremșnit or Cremeș la pahar is made with puff pastry with butter (also called French dough). I leave you here the recipe for homemade puff pastry. If you do not have time for such a thing then you can use a puff pastry from the market. I recommend the one with butter (not margarine) from Kaufland, from the fridge (not frozen).

However, for this recipe I used very little puff pastry, approx. 150-200 g. In fact, I used the edges of the dough left over from cutting the sheet for the Creamy Cake. If you do not plan the cake then use 1/2 sheet of puff pastry. It is very important that the raw puff pastry stays in the refrigerator until the time of use. The cold makes them feel good.

Basically I cut the puff pastry sheet with biscuit shapes (it can be popcorn, stars, hearts, etc.) which I put in the tray lined with baking paper and put them in the preheated oven at 200 C for 12 minutes (heat up + down + ventilation) respectively the high stage to those with gas. It is very important that the dough is cold and the oven is well heated! After approx. For 12 minutes, the puff pastry pieces looked like this: grown and nicely browned. The puff pastry is tasty when well baked, golden and crispy. Insufficiently baked puff pastry is rubbery, "lumpy" and unpleasant.

The leftover dough from the cut flowers I baked similarly & # 8211 doesn't matter what it looks like because they will be crushed. After cooling, I crushed them by hand in a bowl.


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