Vanilla Cream Rolls

How to prepare vanilla cream rolls

1. Prepare 1 portion of vanilla cream ahead of time. It needs time to cool completely.
2. Put the flour, starch and butter cut into cubes in a food processor and pulse briefly (a few pulses) until the flour looks like breadcrumbs. Pour the sour cream mixed with the egg yolk, salt and vinegar over the flour and knead lightly with your hand (mostly with folding motions: put your hand underneath and bring the flour on top, pressing to stick) just until the dough comes together.
3. Cut the dough into 2 equal pieces, wrap in plastic wrap, flatten with your hand and put in the refrigerator for several hours (minimum 2-3 hours; can stay overnight).
4. Roll each piece of dough into a thin sheet. If you kept the dough overnight in the refrigerator, let it sit 5-10 minutes at room temperature to soften so you can roll it easily.
5. Cut strips 1 - 1.5 cm wide.
6. Wrap the strips, being careful to slightly overlap the edges, onto metal tubes about 10 cm long and 2.5 - 3 cm thick (I used cannoli forms greased with a little butter; you can improvise tubes from cardboard wrapped in aluminum foil). If some strips aren't long enough for a tube, it's okay to continue with another strip, just make sure to press well at the junction of the two. Likewise, press well at the final end.
8. As you form the rolls, put them in the refrigerator so the dough doesn't soften.
9. Put the chilled rolls in a baking tray lined with parchment paper.
10. Bake the rolls at 180°C for 20 minutes. Remove the tray from the oven and gently remove the tubes from the rolls. Put the rolls back in the oven for another 5-8 minutes (until they're dry inside and lightly golden on top).
11. Let the rolls cool completely.
12. Meanwhile, whip the cream until it holds its shape on the whisk. Gently fold it into the cooled vanilla cream. The whipped cream is optional, it makes the cream fluffier, you can also fill the rolls with plain vanilla cream.
14. Put the chantilly cream in a pastry bag. Fill the rolls with cream (insert the tip halfway into the roll, squeeze and fill that half; then fill the other half of the roll).
15. Place the rolls on a platter and dust with sugar if desired. They can be kept in the refrigerator longer, but take them out ahead of time and serve at room temperature.

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