Chocolate Cream Roll
Cocoa-tinted puff cones filled with chocolate ganache-buttercream — same as the vanilla cream roll but with a deeper, darker pull. Bakery counter classic.
Per serving
Ingredients
- 300 gHome puff pastry
- 1 tspCocoa powder (added to puff dough, optional)
- 100 gWhipped cream or softened margarine
- 150 gChocolate truffle (ganache)
- 1 tbspMilk, to brush
Method
- 1
If you want a chocolatey shell, sift 1 tsp cocoa powder into the puff dough during its last fold and re-laminate once. Otherwise skip and use plain puff.
- 2
Roll the puff pastry to 3 mm thick and cut into long 2 cm strips.
- 3
Wrap each strip in a spiral around a greased metal cream-roll cone, overlapping each turn slightly. Brush with milk.
- 4
Bake at 220°C for 10 to 12 minutes until deep golden and puffed. Cool 5 minutes, twist out the cones, cool the shells fully.
- 5
In a bowl beat the chocolate truffle (ganache) and whipped cream together gently until smooth, fluffy and pipeable. Transfer to a piping bag.
- 6
Pipe the chocolate cream into each cool pastry cone until full. Serve immediately or store refrigerated.