Let the puff pastry thaw first. Then lay out the dough sheets on a floured work surface, slightly overlapping the edges. Roll out the dough sheets into a 15 cm rectangle and cut lengthways into eight 2 cm wide strips. Let these strips rest for a quarter of an hour.
In the meantime, preheat the oven to 220 degrees and rinse 8 foam roll molds with cold water.
Now whisk the egg yolks and use some of them to spread the strips of dough along one of the long edges. Then roll the strips onto the molds so that the coated edge slightly overlaps the uncoated edge and press the edges together. Brush the rolls with the remaining egg yolk and bake in the oven for a quarter of an hour. Remove the rolls from the molds while still hot and let them cool. During this time, whip the cream with the vanilla sugar until stiff and then fill the rolls with it. Dust the finished foam rolls with powdered sugar before serving.
Tip: If you don`t have any shapes, you can also twist bags or knead a shape over a glass. Sprinkle thickly with icing sugar, especially good when mixed with vanilla pulp, homemade.
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