Vanilla cream is really popular with everyone, isn't it? In general, vanilla is THE spice that should definitely not be missing in the bakery. Meanwhile, you can buy vanilla almost everywhere. Be it as sugar, as a paste, as an extract, aroma or naturally as a pod. Vanilla is and remains the queen of spices. Precisely because it is so delicious, we thought we would make a delicious puff pastry roll and fill it with vanilla cream. The fine puff pastry simply enhances the delicious flavour of the vanilla so that it can unfold its full aroma. These rolls taste best when you dust them with a little icing sugar at the end.
10 min.
20 min.
2h
250 g milk (part 1)
50 g granulated sugar
30 g vanilla cream powder
50 g milk (part 2)
2 pinches vanilla seeds
Start by making the cream, as it needs enough time to cool.
To do this, boil the milk (part 1) together with the granulated sugar in a pan.
Now mix the vanilla cream powder with the vanilla seeds and the second part of the milk in a separate bowl. It is important that you use cold milk for this, otherwise the cream powder would immediately clump together.
As soon as the milk boils in the pan, add about 1/4 of the hot milk to the vanilla milk and stir briefly.
Now add this mixture back to the hot milk in the pan and bring the mixture to the boil, stirring constantly, until it thickens and becomes a creamy pudding. You should not have your cooker on the highest setting for this, otherwise the cream will thicken too quickly and you could get little bits.
Pour the hot custard into a bowl to cool and cover with cling film. Press the cling film directly onto the surface of the pudding to prevent a skin from forming.
Place the pudding in the fridge for at least 2 hours and then prepare the cornets.
1 packet puff pastry
1 egg
Schillerlocken
Butter for greasing
You can use ready-made puff pastry for this recipe. If you still want to make your own puff pastry, we recommend that you follow the instructions in our cream puff recipe booklet. There you will find step-by-step instructions on how to make puff pastry. You can also see how to make puff pastry in our Pastel de Nata booklet, but there the pastry contains more fat and is therefore not as suitable for making the rolls.
Now brush the surface of your rectangular rolled-out puff pastry with beaten egg and cut the pastry lengthwise into 1.5 cm wide strips using a pastry cutter.
Now grease the Schiller curls with a little butter or other fat and then wrap each cut strip of dough around the metal cornet.
Bake the dough rolls in a preheated oven at 210 degrees for about 8 minutes.
After baking, remove the shimmering curls and leave the cornets to cool for at least 20 minutes.
2 sheets gelatine
80 g whole cream, whipped
Some icing sugar
14 star nozzle
Soak the gelatine in cold water.
Take the finished pudding out of the fridge and mix it briefly with a hand mixer to make it smooth and creamy.
Put the softened gelatine in a small pan and dissolve it over a low heat.
Now, using a dough scraper, fold the whipped cream into your custard.
Then add about 2 tablespoons of the cream to the gelatine and stir well to make a smooth mixture and to adjust the temperature.
Normally you always do this step BEFORE adding the cream, but in this case the custard doesn't need to be extremely airy and on top of that the pure custard would be too firm to blend well with the gelatine. By adding the cream earlier, the mixture is lighter and the gelatine therefore combines better with the mixture.
Now add the leveled gelatine to the rest of the cream and stir it in well.
Fill the finished cream into a piping bag with a 14 star nozzle and put it in the fridge for about 10 minutes so that it becomes a bit firmer again.
Finally, fill the cooled cornets with the vanilla cream and dust with a little icing sugar.
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