Puffy Rolls with Praline and Buttercream

Description:

These Puffy Rolls are light and airy pastry spirals filled with crunchy praline and luscious buttercream. The combination of crisp exterior, nutty sweetness, and velvety cream makes them perfect for a high tea table, festive brunch, or a decadent dessert indulgence.

Origin:

Inspired by French choux pastry and praline confections from European patisseries, these rolls are a hybrid of classic cream puffs and nut-filled Danish rolls, elevated with rich buttercream and caramelized nuts.

Ingredients Quantity:

Choux Pastry (Puffy Roll Dough):

Water – 1 cup (240ml)
Unsalted butter – 1/2 cup (115g)
All-purpose flour – 1 cup (120g)
Salt – 1/4 tsp
Eggs – 4 large

Praline Filling:

Sugar – 1 cup (200g)
Water – 2 tbsp
Chopped pecans or hazelnuts – 1 cup (120g)
Butter – 1 tbsp (optional, for richness)
Pinch of salt

Buttercream Filling:

Unsalted butter (softened) – 3/4 cup (170g)
Powdered sugar – 1½ cups (180g)
Vanilla extract – 1 tsp
Heavy cream or milk – 1–2 tbsp (to desired consistency)

Optional Ingredients:

Espresso powder – 1/2 tsp (for coffee buttercream)
Cocoa powder – 1 tbsp (to turn it into chocolate buttercream)
Orange zest – 1 tsp (adds brightness)
Sea salt flakes – a pinch on top to cut the sweetness

Instructions:

1. Make Choux Pastry:

Preheat oven to 400°F (200°C).
In a saucepan, bring water, butter, and salt to a boil.
Reduce heat and add flour all at once. Stir vigorously until dough forms a ball and pulls away from sides (1–2 minutes).
Remove from heat and let cool for 5 minutes.
Beat in eggs one at a time, mixing until smooth and glossy.
Transfer to a piping bag fitted with a wide tip.
Pipe into 3-inch spirals on a parchment-lined baking sheet, spacing 2 inches apart.
Bake for 20 minutes, reduce heat to 350°F (175°C), and bake 10 more minutes until golden and puffed.
Cool completely before filling.

2. Make Praline:

In a saucepan, melt sugar with water until golden caramel forms.
Stir in nuts and a pinch of salt.
Pour onto parchment paper, cool completely.
Chop finely or pulse in a food processor for a coarse praline.

3. Make Buttercream:

Beat softened butter until light and fluffy.
Gradually add powdered sugar.
Mix in vanilla and enough cream to reach desired consistency.
Optional: mix in coffee, cocoa, or citrus zest.

4. Assemble Rolls:

Slice puffs horizontally.
Spread or pipe a layer of buttercream onto the bottom half.
Sprinkle or press praline into the buttercream.
Place the top half back on and dust with powdered sugar or drizzle with caramel.

Tips for Success:

Don’t open the oven while choux is baking, or the rolls may deflate.
Use a sharp serrated knife to cut the rolls once cooled.
Buttercream can be made a day ahead and stored in the fridge — just bring to room temp before using.
Pulse praline into powder for a crunchy “praline dust” topping.

Recommendation:

Serve with coffee, espresso, or a dessert wine. For special occasions, decorate the tops with chocolate ganache drizzle or edible gold dust for a patisserie-quality finish.