Bakery cream rolls
Crisp puff pastry spirals filled with vanilla buttercream, just like the sweet rolls from an Indian bakery case.
Based on Times Food’s Times Food recipe ↗
- Time
- 55 minutes
- Makes
- 8 rolls
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Cream-horn moulds or clean metal cones
- Baking tray
- Piping bag
- Electric beater
Do not overfill the moulds with pastry—the layers need room to expand. If the strips soften while shaping, chill the tray before baking.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Lightly grease the moulds and line a tray.
- 2
Cut pastry into ribbons about 1.5 cm wide. Wrap each ribbon around a mould, overlapping slightly as you work from the narrow end.
- 3
Brush with beaten egg and place seam-side down. Bake for about 25–30 minutes until puffed and golden. Cool fully before removing the moulds.
- 4
Beat butter until pale. Add icing sugar gradually, then beat in milk and vanilla until fluffy and pipeable.
- 5
Pipe the cream into both ends of each cooled roll. Serve the same day for the crispest pastry.
Your baking notes
Notes stay on this device.