Puffs

Chocolate roll

• 50 GRAM BUTTER
• PINCH OF SALT
• 60 GRAM FLOUR
• 2 EGGS

• 50 GRAM FLOUR
• 4 TBSP CACAO
• 2 TBSP CORN STARCH
• 1 TSP BAKING POWDER
• 4 EGGS
• 100 GRAM SUGAR
• 1 1/4 CUP CREAM, whipped
• 50 GRAM ICING SUGAR

Add the butter to 1 dl water and bring to the boil. Simmer slowly until the butter has dissolved. Add all flour at once, while the pan is on low heat, and stir well, until the dough forms a ball. Turn off the heat. Allow the dough to cool down for 10 minutes, then add the eggs, one by one. Mix well until smooth. Drop the dough with a spoon onto a baking sheet (makes 8 big puffs or 12 small ones). Bake for 30 minutes (or a little less for small ones) at 175 degrees Celsius. Turn off the oven and leave the puffs in for 10 more minutes. Cool on a rack. Fill with whipped cream, ice cream or custard.

This recipe has to be carried out exactly as described, otherwise the puffs will remain flat or weak.

Mix the flour with the corn starch, cacao, sugar, baking powder and egg yolks. Beat the egg whites and fold them into the mixture. Poor on a baking tray and bake 15 minutes at 170 degrees Celsius. Cool down and distribute the cream over the cake; roll it up and dust with icing sugar.