Cream Rolls

This mignon pastry made with puff pastry and custard can be found in any pastry shop in Italy.



  • 1 l white base
  • 40 g Nonna Rachele paste
  • 30 g fresh cream
  • 1 pinch of salt
  • 150 g Fabbri Custard Preparation
  • 500 ml milk at room temperature
  • 50 g invert sugar
  • crumbled puff pastry

For the Gelato

Mix the white base with Nonna Rachele paste, salt and fresh cream, and place in the batch freezer.

For the Decoration

Mix the invert sugar, 500 ml of milk, and the Fabbri Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and add the crumbled puff pastry, and the previously made custard.