Puff Pastry Rolls with Espresso Whipped Cream (Espresso Schaumrolle)

Puff pastry rolls dipped in chocolate and filled with espresso whipped cream – these espresso schaumrolle are the perfect easy and impressive dessert for any event!

If you like coffee and chocolate, you need to make these Espresso Schaumrolle. The outside is crunchy and flaky and the inside is light and fluffy. Think a cannoli but, might I even say, better???

Schaumrolle or Schillerlocke Gebäck?

These puff pastry rolls can be called both schaumrolle (cream rolls) or schillerlocke gebäck – depending on where you are from. The name schillerlocke comes from their resemblance to Friedrich Schiller’s hair because it was curly; however, schaumrolle is much more literal.

Can Puff Pastry Rolls be made in advance?

The puff pastry rolls can be baked the day before – although they are best when baked the same day. The coffee whipped cream can be made the day before, just don’t whip it until you are ready to serve them! I recommend assembling the schaumrolle just before serving.

Can I use Decaf Coffee for Espresso Whipped Cream?

Yes, any coffee beans will work for this recipe; decaf or caffeinated.

What if I don’t have Cannoli forms?

If you don’t have any round metal forms, such as cannoli forms. Simply, crumple aluminum foil together into a solid cylinder that is about 1/2″ in diameter and 6″ long. Here is a link to some cannoli forms if you don’t yet have them!

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Tips for making Puff Pastry Rolls

• Make sure to follow the thawing instructions on the package when using store bought puff pastry. If the dough begins to feel to sticky, place it back in the fridge for 10 minutes to chill it.
• When rolling out puff pastry, work quickly to keep the dough cold and use enough flour to prevent the sheet from sticking to the rolling pin or the work surface.
• Always trim any dried or cracked edges of puff pastry sheets, as these can prevent a good puff when baking.
• Grease the metal forms before baking them, this will make the process of removing the tubes slightly easier.
• It’s important to remove the puff pastry tubes from the molds almost immediately after they come out of the oven – but be careful because the molds will be hot! Also be gentle with the puff pastry because when it is still warm, it is very brittle.
• When heating the cream for the filling make sure to stir it frequently and keep an eye on it. You don’t want it to burn or start boiling.

Ingredients

• Puff Pastry: This recipe uses 2 sheets of puff pastry but can easily be scaled up or down. The size/volume of puff pastry sheets will vary from brand to brand. I recommend using your favorite brand or making it from scratch using your favorite recipe. Dufour makes my favorite store bough puff pastry.
• Egg Yolk: The egg yolk is mixed with water to create the egg wash that will hold the strips of puff pastry together as well as give them a beautiful sheen after baking.
• Heavy Cream: Heavy cream or heavy whipping cream will work for the filling of this recipe.
• Whole Coffee Beans & Ground coffee: Any coffee beans will work for this recipe – they are steeped in the heavy cream to give the coffee flavor without being overpowering. 2 teaspoons of finely ground coffee are mixed into the steeped heavy cream at the end to give a little extra kick to the filling.
• Granulated Sugar: The only sugar that is added in this recipe is added into the coffee cream filling to give a little extra sweetness and balance out the bitter coffee.

How to make Espresso Schaumrolle

Espresso Whipped Cream

• In a medium sauce pot, combine the whole coffee beans, heavy cream, and sugar. Place over medium heat and stir frequently until the mixture is steaming. Then turn off the heat, cover the pot with a lid, and leave it to steep for an hour.
• After the Espresso Cream has steeped, pour it through a strainer into a new bowl, to separate out the beans. Cover the bowl and place it in the fridge to cool.

Make the Puff Pastry Tubes

Preparing the Puff Pastry

• Preheat the oven to 400 F.
• Make the egg wash by briefly whisking together one egg yolk and 2 tablespoons of water.
• Grease the forms for the puff pastry with softened butter. Prepare a baking sheet by laying a sheet of parchment paper on top.
• If using store bought puff pastry, defrost two sheets according to the package instructions. Place one sheet, covered, into the fridge. Place the other sheet on a lightly floured work surface. If you are using homemade puff pastry, each piece should weigh about 250 grams.

Assembling the Puff Pastry Rolls

• Roll the first sheet of pastry out to a rectangle that is at least 16″ -18″ in length. The width will depend on the brand of pastry but I usually don’t roll it much wider than it is to begin with. *For more tips on rolling out puff pastry, see the Tips section above.
• Once rolled out, use a pizza cutter or a long sharp knife to cut strips that are 1″ wide and 16″-18″ long.
• Brush the egg wash down one long side of each strip of puff pastry. The egg wash should cover about a 1/2″ of the strip.
• Starting 1/2″ down from the top of the form, place one end of one of the strips onto the form with the egg washed half going down. This way when you roll the pastry on, the next layer of the strip will overlap the egg wash causing them to stick together. The strip should overlap itself just under 1/2″ as your wrap down the form.
• Roll one strip onto each form. Place the rolled puff pastry tubes onto the prepared baking sheet. The side of the tube with the end of the puff pastry strip should be faced down on the baking sheet so it doesn’t unravel in the baking process. Leave about 2″ of space between each tube.
• Brush egg wash on top of each assembled tube and then place them, on the baking sheet, into the preheated oven.
• Baking times will vary depending on the brand but start with 10 minutes and it could take up to 20 minutes. Keep a close eye on the pastry so it doesn’t get to dark. The baking sheet may also need to be rotated throughout the baking process to make sure the pastry cases brown evenly.

Removing the pastry cases from the forms

• Once the pastry tubes are finished baking, remove the baking sheet from the oven and place it on a wire cooling rack.
• Immediately thereafter, working one case at a time, use a toothpick or wooden skewer to gently loosen each end of pastry from the form. Then, carefully pull the puff pastry tube off of the form and leave it on a cooling rack to cool. Repeat this process for the remaining tubes.
• Repeat the entire process starting at “Assembling the Pastry Tubes” again for the second sheet of pastry.

Assembling the Schaumrolle

• Once the pastry tubes are all baked and fully cooled, it is time to assemble. Line a new baking sheet with a clean piece of parchment paper.
• Melt the chocolate and pour it into a tall skinny glass that is wide enough for one of the pastry tubes to fit into. Dunk one end of the pastry tube into the chocolate, about 1″ in and shake off any excess chocolate. Then dunk the other end into the chocolate. Place the chocolate tipped pastry tube onto the prepared parchment paper.
• Repeat the dunking process for the remaining tubes. Then, place the baking sheet with all of the tubes into the fridge for at least 15 minutes to allow the chocolate to harden.
• While the chocolate sets, make the Espresso Cream. Add the finely ground coffee and the steeped espresso cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream on high until stiff peaks form. Do not over whip the mixture – otherwise you will be left with butter instead of cream.
• Once hardened, take the shells back out of the fridge. Fill a piping bag with the whipped espresso cream.
• Pipe the cream into the tubes from both ends to make sure that every tube is fully filled with cream. Feel free to use any piping tip you want or just the opening of piping bag.
• To serve, optionally dust the filled cases with powdered sugar.

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