Introduction:
Indulge in these irresistible cream-filled crunchy rolls—a delightful dessert perfect for any occasion. With their crispy outer layer and rich, velvety cream filling, these pastries strike the perfect balance between texture and sweetness. They’re easy to make and a guaranteed crowd-pleaser. Let’s get started on creating this dessert sensation!
Recipe:
Ingredients:
For the Cream Filling:
- 2 cups (500ml) milk
- ½ cup (100g) sugar
- 3 egg yolks
- 3 tablespoons (30g) cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) unsalted butter
For the Pastry Shells:
- 10 spring roll wrappers or similar pastry sheets
- 1 egg (for sealing)
- Oil (for frying)
- Powdered sugar (for dusting)
Instructions:
- Prepare the Cream Filling:
- In a saucepan, heat the milk and sugar over medium heat until warm.
- In a separate bowl, whisk together egg yolks and cornstarch until smooth.
- Gradually pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until thickened.
- Remove from heat, add vanilla extract and butter, stirring until smooth. Let it cool completely, then refrigerate.
- Prepare the Pastry Shells:
- Lay a spring roll wrapper flat and place a small amount of the cream filling on one end.
- Roll the wrapper tightly around the filling, sealing the edges with beaten egg.
- Repeat for all wrappers.
- Fry the Pastry Rolls:
- Heat oil in a deep frying pan over medium heat.
- Fry the rolls in batches until golden brown and crispy, turning occasionally.
- Drain on paper towels to remove excess oil.
- Assemble and Serve:
- Once the rolls have cooled slightly, fill them with the chilled cream using a piping bag if needed.
- Dust generously with powdered sugar and serve immediately.
Enjoy the perfect combination of crunchy pastry and smooth cream in every bite!
