Cream Rolls: A Sweet Symphony for Your Taste Buds, Boss!

Namaste Dosto! Kem Cho? (Greetings friends! How are you?) Chef Curry Do-Pyaza here, back in your kitchens with another recipe that’s guaranteed to make your taste buds sing a Bollywood tune! Today, we’re diving into the world of Cream Rolls, those flaky, creamy, utterly irresistible treats that bring a smile to everyone’s face.

Cream rolls are a beloved sweet, especially popular during festive occasions. You’ll find them gracing tables during Diwali, Holi, and even weddings. They are a staple at Irani cafes across India and are relished as a teatime snack or a delightful dessert after a hearty meal. The best time to enjoy these is during the cooler months when you can savor the richness without feeling weighed down.

A Little History Lesson, My Friends

While the exact origins are a bit hazy, it’s believed that cream rolls were inspired by European pastries and adapted by Indian bakers. The flaky pastry shell filled with sweet cream is a testament to the beautiful fusion of cultures that makes Indian cuisine so unique. Over time, local bakeries put their own spin on it, resulting in the delightful variations we see today.

Get Ready to Roll! (Pun Intended!)

Preparation Time: 30 minutes (plus chilling time)
Cooking Time: 20-25 minutes

What You’ll Need (Ingredients ka List!)

For the Dough (Shell):

2 cups Maida (All-Purpose Flour)
1/2 teaspoon Namak (Salt)
1 cup chilled Unsalted Makhan (Butter), cut into small cubes
1/2 cup chilled Pani (Water)

For the Cream Filling:

1 cup Whipping Cream
1/2 cup Pisi Hui Shakkar (Powdered Sugar)
1/4 teaspoon Elaichi Powder (Cardamom Powder)
Few drops of Vanilla Essence (Optional)

Let’s Get Cooking! (Step-by-Step Instructions)

Make the Dough: In a big bowl, mix the maida and namak. Add the chilled makhan cubes and use your fingertips to rub the makhan into the maida until it resembles coarse breadcrumbs. This is important for that flaky texture!
Bind it Together: Gradually add the chilled pani, a little at a time, and mix until the dough comes together. Don’t over-knead! Just bring it together into a smooth ball.
Chill Out: Wrap the dough in cling film and refrigerate for at least 30 minutes. This chilling time is crucial for the makhan to firm up, resulting in flaky layers.
Roll and Cut: On a lightly floured surface, roll out the dough into a large rectangle. Cut it into long, thin strips (about 1 inch wide).
Shape the Rolls: Grease your cream roll molds (you can find these online or in baking supply stores). Wrap each strip of dough around a mold, overlapping slightly.
Bake it Up: Preheat your oven to 180°C (350°F). Place the cream roll molds on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
Cool Down: Remove the baked rolls from the oven and let them cool completely on the molds before carefully sliding them off.
Whip it Good: While the rolls are cooling, prepare the cream filling. In a chilled bowl, whip the whipping cream with the pisi hui shakkar, elaichi powder, and vanilla essence (if using) until stiff peaks form. Be careful not to overwhip!
Fill ‘Em Up: Transfer the whipped cream to a piping bag fitted with a nozzle. Pipe the cream into the cooled cream roll shells.
Dust and Serve: Dust the cream rolls with powdered sugar or chopped nuts (like pistachios) for an extra touch of elegance. Serve immediately and watch them disappear!

Chef’s Tips for the Perfect Cream Roll

Keep it Cold: The key to flaky pastry is keeping everything cold – the makhan, the pani, even the bowl you’re using!
Don’t Overwork the Dough: Over-kneading develops gluten, which will make the pastry tough.
Be Patient: Allow the dough to chill properly. It makes a world of difference.
Experiment with Flavors: Add a pinch of saffron to the cream for a royal touch, or a dash of rose water for a delicate fragrance.

Cooking Options for Every Kitchen

Gas Stove/Induction Stove: Perfect for baking in a convection oven.
Oven: The traditional and best way to get that golden-brown, crispy crust.
Air Fryer: You can bake these in an air fryer at 160°C (320°F) for about 15-20 minutes. Keep a close eye on them!
Microwave: Not recommended for baking the shells, as they won’t get crispy.

Nutritional Information (Approximate per roll)

Calories: 250-300
Fat: 15-20g
Carbohydrates: 25-30g
Protein: 3-4g

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Serving Suggestions

Serve chilled as a dessert or snack.
Pair with a cup of masala chai or coffee.
Garnish with chopped nuts, chocolate shavings, or fresh berries.
These are delicious on their own, but a scoop of vanilla ice cream on the side never hurts!

So there you have it, folks! My recipe for absolutely delightful Cream Rolls. Now, go forth and create some sweet magic in your kitchens. Try this recipe at home and share the deliciousness with your friends and family. Until next time, happy cooking!

Your friend,
Chef Curry Do-Pyaza