Vanilla Cream Puff Pastry Rolls

Vanilla Cream Puff Pastry Rolls

Crispy on the outside, silky and creamy on the inside — an irresistible classic dessert!

Ingredients

For the pastry:

• 1 sheet puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• Sugar (for sprinkling)

For the vanilla cream filling:

• 500 ml milk
• 3 egg yolks
• 100 g sugar
• 2 tbsp cornstarch (or all-purpose flour)
• 1 tsp vanilla extract (or 1 sachet vanilla sugar)
• 30 g butter

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Instructions

1. Prepare the vanilla cream

1. Gently heat the milk in a saucepan until warm (do not boil).
2. In a bowl, whisk the egg yolks and sugar until pale and creamy.
3. Add the cornstarch and mix until smooth with no lumps.
4. Slowly pour the warm milk into the mixture while whisking continuously.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
6. Remove from heat, then add butter and vanilla. Mix until smooth and glossy.
7. Cover with plastic wrap directly on the surface (to prevent a skin) and let cool completely.

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2. Shape and bake the pastry

1. Preheat oven to 180°C (350°F).
2. Roll out the puff pastry and cut it into long strips.
3. Wrap each strip around metal cones (or homemade foil cones) to form tubes.
4. Brush with beaten egg and sprinkle lightly with sugar.
5. Bake for 15–20 minutes, until golden, puffed, and crispy.
6. Allow to cool slightly, then gently remove from the molds.

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3. Assemble

1. Transfer the cooled cream into a piping bag.
2. Fill each pastry roll generously with the vanilla cream.
3. Finish with a dusting of powdered sugar for an elegant touch.

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Tips for Perfect Results

• Make sure the cream is completely cool before filling to keep the pastry crisp.
• Don’t overfill while baking—leave space for puffing.
• For extra flavor, add a hint of lemon zest or orange zest to the cream.

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Result:
A perfect balance of crispy layers and smooth vanilla cream — ideal for desserts, tea time, or impressing guests.