Chocolate Cream Roll

Hello my friends,

I am so sad to know the past few weeks, the air quality in Singapore and Malaysia has turned very bad as the haze has started again!  And I understand two days ago the rain has finally 'arrive and clean up the air' and hopefully clear sky will brighten up the Malaysians again and no more haze polluted the air.

And whereas where I am now...... temperature has down to 4 Celcius and weather has been wet the past few days.  Sometimes I just don't feel like doing anything at all; so spending time either surfing the net or browsing some cookbooks.  Here we can borrow 30 books at one go at the Library!   And they can reserve the books they want to borrow online first. How lucky the Kiwis!

Caught one recipe in one of the cookbook "Popular Bread In Hong Kong" that using the horn mould and since my sister and I still having the fun of using the horn mould recently, thought of giving it a try.

This time is using bread dough instead of the puff pastry.

CHOCOLATE CREAM ROLLS

Ingredients

450g bread flour

¾ cup warm water

112g sugar

1 egg (approx. 50g)

7g yeast

¼ cup milk

42g butter

4g bread improver (optional)

Whipping Cream

1 cup whipping cream

3-4 tbsp icing sugar

 Egg wash

½ cup to 1 cup melted chocolate (topping)

Method

 Mix all ingredients in bowl well.  Knead on table, until smooth elastic and not sticky

(I used a mixer to mix the ingredients)

Put dough in bowl covered with cling wrap, and let it rise for about 30 minutes.

Take it out and press lightly for several times, then rest for another 30 minutes.

Divide dough into 16 pieces.  Rub into long shape, roll along crescent/horn mould to form into cone shape.  Put onto greased baking tray to rise for 30 minutes until size in double.

Brush with egg wash and bake at 200Celcius for 10-12 minutes.

 

Let cool, pipe in the whipped cream and top or drizzle the melted chocolate on the buns.

                            When rolling the dough to the mould, try not to leave any space.

                               As I have only 12 moulds, the balance of dough I pleated it.

                                              Easily removed out from the mould.

Piped in the whipping cream.  (Actually the actual recipe called for custard cream but I was just lazy to make the custard cream).

Using a spoon, drizzle the melted chocolate onto the rolls for completion.

                                      Place onto the tray to serve.................

Cream Horns

Hi everyone,

Good day to you!

The other day went for my grocery shopping and as usual, I will usually pop in to the Value Shop (shop that sell all sort of cheap item stuffs; kitchen utensils, laundry, stationery, gifts, etc. etc. that is at cheap cheap prices).  

As I was browsing around, suddenly my eyes caught one baking item and oh my, the Cream Horn Mould and it is so cheap.  Selling at NZ$2.50 for 6 pieces.  Bought two packs and immediately I made Cream Horns today.

CREAM HORNS

Ingredients
Cream Horns 
1 store bought ready to roll puff pastry
Caster sugar  (for sprinkling on the puff pastry)
1 large egg yolk (for egg wash)
1 tablespoons water 

Cream

1 cup whipped cream
2-3 tbsp icing sugar
Some raspberries or strawberries

Method

Cream Horns 
Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.

Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm. 
Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. Place the mould, end of the strip side down.

Lightly whisk the egg yolk and the water together.
Brush each cream horn with egg yolk mixture. Sprinkle or roll in the caster sugar. 
Transfer to parchment paper and bake for 15-20 minutes, rotating the baking sheet halfway through baking.  Allow the shells to cool and thereafter remove out.

Make Filling 
Whipped the whipping cream with icing sugar.
Fill the whipped cream into the piping bag with a star nozzle and fill each cream horn half way and insert one raspberry or half strawberry in and fill the remaining cream to the top. Decorate with another raspberry.
Serve immediate, or chill in the refrigerator until ready to serve

Wrap each of the strip around the cream horn mould, overlapping a little bit with each round. 

                                     Once done, let cool before removing from the mould.

                                                 The mould can be easily removed!

 

                                          Dust some icing sugar for final touch!

Yummy and delicious.......I love the crunch with the added sanding sugar on the puff!

Well if you are lazy to make the whipped cream, you can always scoop in the ice cream in!