Mhmmmm there is definitely no one left: Grandma’s cream rolls with vanilla cream

Ingredients:

For the dough:

• 250 g flour
• 250 ml water
• 100g butter
• 1 pinch of salt

For the vanilla cream:

• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 40 g corn starch
• 1 vanilla pod or 2 teaspoons vanilla extract

For completion:

• Icing sugar for dusting

Preparation:

1. Prepare the dough:

1. Bring water, butter and a pinch of salt to the boil in a saucepan.
2. Add the flour all at once and stir vigorously until the dough comes away from the bottom of the pan and forms a smooth ball.
3. Let the dough cool slightly.

2. Roll out the dough:

1. Roll out the dough on a lightly floured surface into a rectangle about 5 mm thick.
2. Cut the dough into long, narrow strips that are wide enough to wrap around the Swiss roll pans.

3. Make molds:

1. Wrap the dough strips around the Swiss roll pans, overlapping slightly. Make sure the ends of the dough stick together well.
2. Place the molds on a baking tray and bake in a preheated oven at 200°C for about 15-20 minutes until golden brown.

4. Prepare the vanilla cream:

1. Bring the milk to the boil in a saucepan. Cut open the vanilla pod and scrape out the pulp. Add the vanilla pulp and the pod to the milk.
2. Beat egg yolks and sugar in a bowl until creamy. Add cornstarch and mix well.
3. Slowly pour the hot milk into the egg yolk mixture, stirring constantly.
4. Return the mixture to the pot and allow to thicken over medium heat, stirring constantly.
5. Remove the vanilla cream from the heat, remove the vanilla pod and let the cream cool.

5. Fill and finish:

1. Fill the cooled vanilla cream into a piping bag.
2. Carefully remove the cooled sponge rolls from the molds.
3. Fill the cream rolls with the vanilla cream by inserting the piping bag into one end of the roll and pressing the cream in until the roll is full.
4. Dust the finished cream rolls with powdered sugar and serve.