Espresso Schaumrolle
Serves 12
105 mins prep
15 mins cook
30 mins Assembly
150 mins total
Puff pastry rolls dipped in chocolate and filled with coffee whipped cream - these espresso schaumrolle are the perfect easy and impressive dessert for any event!
Espresso Cream
Puff Pastry shells
Chocolate Ends
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Prepare the Espresso Cream
In a medium sauce pot combine the heavy cream, sugar, and whole coffee beans.
Heat over medium heat, stirring frequently, until it is steaming.
Turn off the heat and cover the pot with a lid. Let the mixture steep for 1 hour.
After 1 hour has passed, strain the mixture through a sieve into a new bowl. Cover the bowl and place it in the fridge to chill until it is cold.
Prepare the Puff Pastry
Preheat the oven to 400 F. Prepare one baking sheet by lining it with parchment paper.
Grease the metal forms with softened butter.
Make the egg wash by whisking together the egg yolk and water in a small bowl.
Defrost the two sheets of puff pastry according to the package instructions and place one of the defrosted sheets, covered, back into the fridge.
Make the Puff Pastry Tubes
Place the remaining sheet of pastry onto a floured surface. Working quickly, roll the sheet out to rectangle that is between 16" -18" long and the approximately the width of the original sheet. *Width will vary depending on the brand of pastry.
Cut the rectangle into long strips that are 1" wide. You should be able to get 6-8 strips out of each sheet of pastry.
Brush one long edge of each strip with the egg wash. It should cover about 1/2" of the strip.
Starting 1/2" down from the top of the form, roll the pastry strip onto the metal form. The egg washed edge should be the bottom edge so that as the strip is wrapped on, the strip will overlap the egg wash by just under 1/2".
Place the wrapped pastry tubes onto the prepared baking sheet with the end of the pastry strip face down on the sheet.
Brush the top of each roll with the remaining egg wash.
Bake the pastry rolls, in the preheated oven, for 10-20 minutes depending on the brand. Rotate the pan as they start to brown to make sure they brown evenly.
Once the pastry has reached a golden brown color, remove the baking sheet and place it on a cooling rack.
Immediately, use a toothpick or skewer to loosen the edges of the pastry cases and gently slide them off of the forms.
Place the pastry tubes onto a wire rack to cool.
Repeat with the second sheet of pastry.
Assemble the Schaumrolle
Once both the espresso cream and the pastry cases are fully cooled, it is time to assemble.
Melt the chocolate and pour it into a tall skinny glass that is still wide enough for the pastry tube to fit into.
Line a baking sheet (one that will fit in your fridge) with a sheet of parchment paper
Dip both ends of each tube into the chocolate and then shake off any remaining chocolate. Place the dipped pastry tubes onto the parchment paper.
Place the baking sheet with the dipped tubes into the fridge to harden for at least 15 minutes.
While the chocolate hardens, combine the steeped and chilled heavy cream and the finely ground espresso into the bowl of a stand mixer.
Whip the cream on high speed until stiff peaks form.
Remove the pastry cases from the fridge once the chocolate has hardened.
Fill a piping bag with the espresso cream and fill the tubes with the whipped cream from both ends to make sure they are being filled all the way.
To serve, dust the schaumrolle with a touch of powdered sugar.