Ingredients

• FOR THE PUFF PASTRY

  300ml Chilled Water

• 30g Milk powder
• 10g Sugar
• 8g Salt
• 500g Flour
• 25g Butter
• 1nos Lemon Juice
• 500g Butter for Rolling 1 single three double.

  FOR THE CREAM FILLING

  Madagaskar vanilla and cream cheese.

  375g icing sugar

• 500g Unsalted butter
• 1nos Madagascar Vanilla
• 125g Cream cheese

  Gianduja Chocolate and caramel.

  375g icing sugar

• 500g Unsalted butter
• 125g Hazelnut paste
• 20g Dark cocoa powder

How to Make Cream Rolls

• Puff Pastry

  Process:

  Prepare dough with milk powder sugar salt flour butter with chilled water.

  Add the lemon juice and mix well to form a smooth dough.

  Flatten the dough into square shape and keep the dough in the freezer for 6-8 hours.

  Prepare thin butter block

  Laminate the dough with butter and give one single fold and three double fold.

  Store in the freezer for 30 minutes in between each rolling.
   

  CREAM FILLING

  Process:

  Cream butter and Icing sugar till light and fluffy

  Add the vanilla bean.

  Add the cream cheese in room temperature and blend it well.

  Fill in the prebaked horns made with puff pastry.

  Gianduja Chocolate and caramel

  Process:

  Cream butter and Icing sugar sieved with cocoa powder till light and fluffy

  Add the Hazelnut paste and blend it well.

  Fill in the prebaked horns made with puff pastry.