Cream Rolls Recipe (with Video)

Preparation
1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
2. Lightly brush melted butter on 8 4” cream horn molds (cones).
3. Transfer puff pastry to a cool slab and cut it into 8 strips (1.25” thick each).
4. Working one strip at a time, gently roll it around the mold starting from the pointy edge. Stretch gently as you roll and make sure to overlap the strip with itself so the roll is well sealed. Press the tip with your fingers, and then use a little milk to seal the other end as well. Place onto the baking sheet seam side down.
5. Repeat for the other strips. You may want to keep the strips in the fridge while you’re working to make sure the pastry doesn’t start to melt.
6. Bake for 15-18 min until the puff pastry is cooked and light golden. Let cool at room temperature for 15 min.
Whipping the cream
1. In the meanwhile, whip the cream with icing sugar and vanilla essence until it forms stiff peaks. Transfer to a piping bag fit with tip of choice.
Preparing the chocolate glaze
1. Melt the chocolate in the microwave in 20 second increments and mix in the oil.
Final steps
1. Once cooled, gently remove the cones from the rolls. Dip the end of each roll into the chocolate glaze, scrape off the excess and let them rest for 15 min.
2. Finally, generously fill each roll with the whipped cream.
3. Dust with icing sugar and enjoy! These are best eaten the same day.