Puff

1

Beat (in a mixer) five eggs with 1 tablespoon of sugar until doubled in volume

In another bowl, beat seven egg whites until stiff peaks form

Add the remaining sugar and continue beating until firm

Add half of the beaten eggs to the egg whites and mix

Then add the cornstarch and the rest of the eggs, mixing well

Finally, add the flour and mix carefully to maintain volume

2

Place the dough in a piping bag with a 1-centimeter round tip

In a baking dish, create mounds of 2.5 centimeters in diameter

Dust with a little flour before baking

Bake at medium temperature for 10 minutes or until lightly golden

3

Place the puffs on a wire rack to cool and brush with rosewater jelly

Coating

1

In a large saucepan, melt the sugar, chocolate chips, and water over low heat

Stir until smooth

2

Remove from heat and let cool slightly

If too thick, reheat gently

3

Dip the bottom of each puff into the coating mixture and then coat with another puff

4

Place the puffs on a greased surface

Whipped Cream

1

Beat the heavy cream with sugar until stiff peaks form

2

Use a piping bag to pipe whipped cream over one puff and cover with another.