Parisian Rolls

1. 

egg white 4 pcs • sugar granulated 10.5 oz (300 g)

In double boiler whisk egg whites together with sugar. Thick foam is created.

2. 

flour medium 3 tbsp • ground walnuts 5.25 oz (150 g)

Add flour, ground walnuts into egg white foam.

3. 

Mix altogether thoroughly.

4. 

Fill confectionery bag with prepared walnut mixture and spray small rolls on to baking tray covered with baking paper.

5. 

Bake rolls in preheated oven at 320°F (160°C) for about 30 minutes.

6. Preparation of cream

egg yolk 4 pcs • sugar granulated 8 tbsp • cocoa powder 2 tbsp • unsalted butter 7 oz (200 g)

In double boiler whisk egg yolks with sugar and cocoa until the mixture thicken. Whisk gradually soften butter into the chilled mixture.

7. 

Spray cream with confectionery onto the baked coooled rolls.

8. 

chocolate topping

When chilled dip into the chocolate topping.