CREAM ROLLS NEAR ME RECIPES

Steps:

• In a mixing bowl, combine the flour, salt and sugar. Stir, then add the cubed butter. Rub the butter into the flour with your fingertips until there are still pea-sized bits of butter throughout the dough.
• Pour in the ice water and bring the dough together with a silicone spatula. It will be quite soft. Don't overwork it, just form it into a rough mass, and place it on a silicone baking mat. Shape into a disc that's about an inch high, then cover the mat loosely with clingfilm and chill for 1 hour.
• Uncover the dough, lightly sprinkle the top with flour, then place the sheet of clingfilm back on top. Roll the dough over it unto a roughly 10x6 rectangle, but precision isn't important. It's more important to make sure you're rolling it out evenly. In warm kitchens, I find the clingfilm helpful to prevent any butter or flour from sticking to the rolling pin.
• Remove the clingfilm and now fold the bottom half of the dough to the center, and fold the top half over it, like a letter. (see photos below and if the dough is difficult to fold, chill it for 10 mins). If you're doing this on a silicone mat, just lift the edges of the mat itself to help with the folding. Chill the folded dough for 10 minutes.
• Now rotate the dough ninety degrees (or just rotate the mat), and roll out again into a roughly 10x6 rectangle. Fold again, rotate and roll. Repeat this fold-rotate-roll routine 6 to 8 times at least. This is where you're ensuring the puff pastry has multiple flaky layers. As you work, you'll find the dough becoming more pliable and less sticky with every fold. Keep chilling the dough as needed, by sliding the mat onto a baking tray and placing it in the fridge every time the dough warms up. Keep sprinkling flour as needed during this process, I used about 4 tablespoons.
• When your final roll is done, fold the dough up again the same way, cover with clingfilm and chill for at least two hours.
• Now cut the dough in two, leaving one half in the fridge. Leave the other portion on the mat itself and roll out (with a sheet of clingfilm on top) into a rectangle that's roughly 8x6 inch sized. Again, precision is not necessary. You just need to be able to cut fairly long and thin strips to wrap around the cones.
• Trim the edges of the rectangle to even them out, then slice it into 1/2 inch wide strips. If the dough feels warm, place the mat in the fridge again.
• Lightly oil the outsides of your steel cones (5 to 6 inches long; see notes). Starting with the tip, wrap the strips of the dough around the cone, making sure they overlap a bit and stick to each other well, otherwise they'll separate in the oven. In particular, make sure the tip is well covered with dough. Depending on how many cones you have, you can either prep them all at once, or do them in batches. I had a set of 3 cones and made 9 rolls, so this took a while but once you get the hang of it, it moves quickly.
• Place the cones with the tip pointing upwards on another silicone mat. Slide onto a tray and place in the fridge. The cones have to be cold before you bake them, so that the end result is nice and flaky from the steam that rises from the cold butter.
• Preheat the oven to 180 C. Mix the cream and water in a small bowl.
• Brush each cone very well with the cream, to get a nice colour and shine.
• Bake for 20 to 25 minutes (with the cones placed vertically, tip facing upwards) until golden-brown on the outside. If you see that the individual strips of dough seem to be separating, don't worry. Just gently lay the cone down horizontally and continue baking.
• Once they're done, let them cool for 5 minutes, then gently slide them out of the cones, moving from the broad to narrow end. If any strips have separated, press them together while you remove the cones from the moulds. It helps them keep their shape.
• Repeat with the remaining strips and the second half of the dough. The hard part is done!
• Once the cones have completely cooled, whip the cream, sugar and vanilla with a hand mixer or in a stand mixer, until thick, fluffy and you see stiff peaks forming when you lift the beaters. Fill each cone with the cream and store leftover cream in the fridge for 3 to 4 days.
• Eat immediately! Filled rolls will keep in the fridge in an airtight container for 3 to 4 days, although the texture is best on day one and two. The cones can be made 2 to 3 days ahead and filled as needed as well. Make sure they're always in the fridge to prevent them from going soft in the humidity. Happy cream roll-making!

Steps:

• Whisk heavy cream, sweetened condensed milk, and salt together in a bowl.
• Pour your ice cream base onto a metal sheet pan or rimmed baking sheet. Make sure it’s less than ¼ inch thick; 1/8 inch is ideal. It should just cover the bottom of the pan.
• If you’d like to add a mix-in, sprinkle it onto the sheet pan and use a silicone spatula to carefully distribute it evenly throughout the ice cream base.
• Place the sheet pan in the freezer until completely frozen, at least 4 hours.
• Once your ice cream has frozen solid, remove the sheet pan from the freezer. Position the sheet pan with a longer side towards you. Use a flat, sharp-edged metal spatula or paint scraper to carefully cut the ice cream into 3-inch wide strips. Next, use your spatula to scrape up then gently push each strip (at a 45° angle) into a tight tube, working quickly from top to bottom. If the roll needs help forming at the base of the pan, you can use a butter knife to form the sheet into a rolled shape. Use tongs to transfer the finished roll to your serving dish (chilled bowls with straight sides or ramekins work best). Repeat with remaining frozen ice cream on the sheet pan.
• Finish with any toppings you desire.