Cream Roll Recipe – Bakery Style No Egg Puff Pastry Recipes

#Desserts & More #Eggless Baking #Homemade Recipes
Cream Roll Recipe – Bakery Style No Egg Puff Pastry Recipes
ionicons-v5-c 1 hr 40 mins

Hey Foodies, Have you ever stood outside a bakery in India and seen the yummy cream rolls, filled with cream and topped with jam and sugar. If you are feeling nostalgic then here is a simple recipe for Cream Rolls. These delicate rolls are made with using puff pastry and filling it with fresh whipped cream and decorated with chocolate. This is an authentic Indian bakery style cream roll recipe made from scratch. Everyone’s all-time favorite.

Cream Roll Recipe – Bakery Style No Egg Puff Pastry Recipes

RECIPE VIDEO

RECIPE CARD

Cream Roll Recipe – Bakery Style No Egg Puff Pastry Recipes

Cream Roll Recipe – Bakery Style No Egg Puff Pastry Recipes

Hey Foodies, Have you ever stood outside a bakery in India and seen the yummy cream rolls, filled with cream and topped with jam and sugar. If you are feeling nostalgic then here is a simple recipe for Cream Rolls. These delicate rolls are made with using puff pastry and filling it with fresh whipped cream and decorated with chocolate. This is an authentic Indian bakery style cream roll recipe made from scratch. Everyone’s all-time favorite.

Prep Time Cook Time Total Time
1 hr 40 mins 1 hr 40 mins
INGREDIENTS:
For the cream rolls
  • Maida - 2 cups 250 gms
  • Puff Margarine - 25 gms use Golden Spread
  • salt - 2 tsp 8 gms
  • Sugar - 1 tbsp 16 gms
  • Water - 12-16 tbsp as required to knead
  • Puff Margarine - 160 gms for laminating
  • Dry Maida - for dusting
  • Milk - for brushing
  • Chocolate - for coating
  • Nuts / Cherries - for decorating
For the cream
  • Whipping Cream - 200 ml
RECIPE STEPS:
For the dough
  1. In a stand mixer bowl, add the maida, salt, sugar and puff margarine. Using a dough hook, mix all the ingredients until you form stiff dough. Add water little at a time.
    In a stand mixer bowl, add the maida, salt, sugar and puff margarine. Using a dough hook, mix all the ingredients until you form stiff dough. Add water little at a time.
  2. Once done remove the dough and smoothen it, using a knife, make few slices on the dough. This is very important, since it allows the gluten to relax and allows the puff pastry to rise.
    Once done remove the dough and smoothen it, using a knife, make few slices on the dough. This is very important, since it allows the gluten to relax and allows the puff pastry to rise.
  3. Place it in a bowl and cover with a cloth for 1 hour.
    Place it in a bowl and cover with a cloth for 1 hour.
For layering and lamination of the dough
  1. After an hour transfer the dough on to a working platform and dust some dry flour. Using your fingers flatten the dough.
    After an hour transfer the dough on to a working platform and dust some dry flour. Using your fingers flatten the dough.
  2. Using a rolling pin, start rolling the dough in a rectangular shape to about 1cm in thickness. Keep adding dry flour if required.
    Using a rolling pin, start rolling the dough in a rectangular shape to about 1cm in thickness. Keep adding dry flour if required.
  3. Knead a small amount of the margarine about 140 gms, on the side of the platform, if the margarine is stiff.
    Knead a small amount of the margarine about 140 gms, on the side of the platform, if the margarine is stiff.
  4. Start laminating the rolled dough; apply margarine using your fingers on the entire rolled dough sheet. Sprinkle some dry flour.
    Start laminating the rolled dough; apply margarine using your fingers on the entire rolled dough sheet. Sprinkle some dry flour.
  5. Mentally divide the dough sheet into four portions, begin by folding ¼ of the portion towards the inside of the sheet. Repeat the same for the other side.
    Mentally divide the dough sheet into four portions, begin by folding ¼ of the portion towards the inside of the sheet. Repeat the same for the other side.
  6. Fold both the open edges inward. Apply little of the remaining margarine and then fold both the sides into a book. This fold is called as a book fold.
    Fold both the open edges inward. Apply little of the remaining margarine and then fold both the sides into a book. This fold is called as a book fold.
  7. Using a rolling pin, roll to stick the dough together. You will get long sheet of dough.
    Using a rolling pin, roll to stick the dough together. You will get long sheet of dough.
  8. Mentally divide the long sheet dough into three portions. Apply remaining margarine on one side.
    Mentally divide the long sheet dough into three portions. Apply remaining margarine on one side.
  9. Begin by folding 1/3 of the dough towards the inside of the sheet. Apply margarine again and fold it again. This is known as a letter fold.
    Begin by folding 1/3 of the dough towards the inside of the sheet. Apply margarine again and fold it again. This is known as a letter fold.
  10. You will now get square shape dough, cover with a damp cloth and allow it to rest for 10 minutes.
    You will now get square shape dough, cover with a damp cloth and allow it to rest for 10 minutes.
  11. After 10 minutes, using a rolling pin, flatten the dough and again start rolling the dough. Roll the dough again to 1 cm thickness, rolled sheet.
    After 10 minutes, using a rolling pin, flatten the dough and again start rolling the dough. Roll the dough again to 1 cm thickness, rolled sheet.
  12. Mentally divide the dough sheet into four portions, begin by folding ¼ of the portion towards the inside of the sheet. Repeat the same for the other side. Do not apply margarine at this stage.
    Mentally divide the dough sheet into four portions, begin by folding ¼ of the portion towards the inside of the sheet. Repeat the same for the other side. Do not apply margarine at this stage.
  13. Using a rolling pin, roll to stick the dough together. You will get long sheet of dough.
    Using a rolling pin, roll to stick the dough together. You will get long sheet of dough.
  14. Mentally divide the long sheet dough into three portions. Begin by folding 1/3 of the dough towards the inside of the sheet and fold it again. Do not apply margarine at this stage.
    Mentally divide the long sheet dough into three portions. Begin by folding 1/3 of the dough towards the inside of the sheet and fold it again. Do not apply margarine at this stage.
  15. Cover with a damp cloth and allow it to rest for 10 minutes or you can start rolling immediately.
    Cover with a damp cloth and allow it to rest for 10 minutes or you can start rolling immediately.
  16. Sprinkle some dry flour and start rolling the dough into 1 cm thickness sheet.
    Sprinkle some dry flour and start rolling the dough into 1 cm thickness sheet.
  17. Using a pizza cutter cut the entire rolled sheet into 1 cm long strips.
    Using a pizza cutter cut the entire rolled sheet into 1 cm long strips.
  18. Take a cone moulds, start wrapping the strips around the moulds. You can use 3-4 strips, depending on the size of the cone.
    Take a cone moulds, start wrapping the strips around the moulds. You can use 3-4 strips, depending on the size of the cone.
  19. Once done place the rolled cones on a butter paper lined baking tray and then brush some milk on top.
    Once done place the rolled cones on a butter paper lined baking tray and then brush some milk on top.
For baking
  1. Bake the rolls in a preheated oven in the middle rack at 200°C for 20 minutes.
    Bake the rolls in a preheated oven in the middle rack at 200°C for 20 minutes.
  2. After 20 minutes, reduce the oven temperature to 150°C and further bake the rolls for another 20 minutes. Rolls are ready. Allow it to cool.
    After 20 minutes, reduce the oven temperature to 150°C and further bake the rolls for another 20 minutes. Rolls are ready. Allow it to cool.
For the cream
  1. In the meantime, in a stand mixer bowl, pour the cream and whip the cream, until fluffy and thick. Transfer the whipped cream in a piping bag and set aside.
    In the meantime, in a stand mixer bowl, pour the cream and whip the cream, until fluffy and thick. Transfer the whipped cream in a piping bag and set aside.
For assembling
  1. Once the rolls are cooled, remove it from the moulds.
    Once the rolls are cooled, remove it from the moulds.
  2. Dip the top of the rolls into some melted chocolates. Place it on a chilled plate and allow the chocolate to set.
    Dip the top of the rolls into some melted chocolates. Place it on a chilled plate and allow the chocolate to set.
  3. Pipe the fresh cream generously into the rolls. Sprinkle some nuts or cherries.
    Pipe the fresh cream generously into the rolls. Sprinkle some nuts or cherries.
For serving
  1. Serve the Cream Rolls at a party or get together and enjoy.
    Serve the Cream Rolls at a party or get together and enjoy.
RECIPE NOTES :

Notes: If you are kneading the dough with your hand then it will take approximately 20 minutes. Please do not use Butter for this recipe, the process is different. After all the folds are complete, you should get over 280 layers of dough and fat. Tips: You can purchase, silicone moulds, steel or aluminum moulds in the market. You can also make cone moulds with paper, shape the paper into a cone and then cover it with foil paper.

Vegetable Cutlet – Crispy Street Style Evening Snack Recipe – CookingShooking Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas