Parisian rolls from Dasa recipe

To assemble

Number of servings: none 3 egg whites 200 g of icing sugar 100 g of ground nuts 2 tbsp breadcrumbs 2 tbsp cocoa 2 tbsp cocoa Cream: 2 pcs. 2 eggs 100 g of sugar 1 packet of vanilla sugar 1 cube of milk cocoa or coffee chocolate for the topping

Recipe preparation steps

1 Whisk the egg whites separately, put them in a pan and stir in the sugar, nuts, breadcrumbs and cocoa. Stir until the mixture is hot, set aside to cool slightly. Place in a sachet or decorator, spray medium thick sticks on a baking tray (baking paper), slightly apart, they will rise. Dry gently in the oven at approximately 160 degrees. 2 Bake at least 14 days ago or earlier and store. Decorate with cream the night before (1-2 days): beat the eggs, sugar and vanilla sugar in a saucepan until thickened. Stir in 1 tablespoon of the cooled custard, add cocoa or coffee to taste. Cool. Spray the shells decoratively, dip them all in chocolate (except the bottom).