Step 1: Prepare The Roller Molds

Lightly grease your roller molds with butter or nonstick spray. This makes it easy to slide the baked pastry off later.

Step 2: Cut And Wrap The Puff Pastry

Unroll the puff pastry sheet and cut it into strips about 1 inch wide. Starting from the tip of each mold, wrap a strip of pastry around in a spiral, overlapping slightly so there are no gaps. Place seam-side down on a baking sheet lined with parchment.

Tip: Don’t wrap too tightly—the pastry needs space to puff up.

Step 3: Bake Until Golden

Brush the pastry with a little beaten egg (optional) for color. Bake at 400°F (200°C) for about 12–15 minutes, until puffed and golden. Let them cool before removing from the molds.

Step 4: Make The Cream Filling

In a clean bowl, beat egg whites with lemon juice until soft peaks form. Gradually add powdered sugar and vanilla sugar, beating until the foam is glossy and holds stiff peaks. This gives the filling its light, airy texture.

Step 5: Fill The Schaumrollen

Transfer the cream into a piping bag fitted with a star tip. Pipe the cream into each cooled pastry shell until it’s full. Dust with powdered sugar before serving.