Puff Pastry Rolls with Baileys Cream

Bailey’s cream

1. Place gelatine in cold water and let it swell – meanwhile bring the baileys to the boil with sugar – add instant coffee powder – squeeze out gelatine and stir well into the hot mixture – let cool down a little and then stir in the mascarpone – then add the baileys mixture for at least 1 hour. put in a cool place
2. Beat the cream until stiff and mix it with the cold Baileys mixture – then fill the Baileys cream mixture into a dressing sack – close the plastic sack at the top and everything again for at least 1 hour. refrigerate

Puff pastry rolls

1. Place the puff pastry on top and cut into 16 strips of equal thickness – turn the strips onto the roll molds so that they overlap slightly – place on a baking sheet lined with baking paper – brush with whipped egg yolk – bake according to the instructions and then carefully remove from the molds with a slight twist and wipe off – let cool down

completion

1. Pour the bailey cream with the dressing sack into the cooled puff pastry rolls and place on the plate lined with cocoa powder – mhhhhhhhhhhhhhhhhhhhhhhhh …. the dessert was divine …..

TIP for the skin-pass sack

1. I find the disposable dressing bags more hygienic but not as compact as the good old linen dressing bag – therefore I always put a disposable dressing bag in the linen dressing bag – the whole thing is then compact for working, but the linen dressing bag remains clean and doesn’t have to be be boiled out – instead of disposable dipping sacks, you can also use a plastic sack with a corner cut off if necessary …