Remove the puff pastry from the refrigerator approx. 5-10 minutes before use.preheat the oven to approx. 210°C. Bake the pastry on a meringue roll form for approx. 10-15 minutes while still hot and allow to cool. Bake the dough on the foam roll form for approx. 10-15 minutes, remove from the forms while still hot and allow to cool.Stir the uncooled QimiQ Vanilla until smooth.Mix in the nougat, honey, rum and gingerbread spice.Carefully fold in the whipped cream and chill.Fill the cream into the foam rolls using a piping bag.
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