Raspberry Rolls

Line the puff pastry on a lightly floured, cool work surface and cut into 1.5 cm wide and 20 cm long strips. Mix milk with egg yolk and brush a thin line on the dough strips, where they join when rolling. Wrap the dough strips around the small (7-8 cm long) roll molds starting with the thinner side of the mold. Press firmly at each end. Put a baking paper on a baking tray and lightly sprinkle with water. Place the pastry rolls on top with the dough seam facing down. Brush the surface again with the egg yolk-milk mixture. Bake in a preheated oven at 200°C for about 15-20 minutes until golden brown. Then peel off the still warm pastry rolls from the thick side of the mold by turning them slightly and let them
cool.

For the raspberry cream, soak the gelatine in cold water and heat in 50 g raspberry pulp until it dissolves. Stir in the mascarpone and then stir in with the remaining ingredients until smooth. Pass through a sieve and pour into the KAYSER WHIPcreamer bottle. Screw the head firmly onto the bottle and screw on it the long, thick decorator tip. Screw in the KAYSER cream charger and shake the bottle vigorously 8-10 times and refrigerate, then fill the pastry rolls. Sprinkle with icing sugar and decorate with raspberries.