Puff

Beat (in a mixer) five egg yolks with one tablespoon of cornstarch until it doubles in volume

In another mixing bowl, beat seven egg whites until fluffy

Add the remaining cornstarch and continue beating until firm

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

Add the cornmeal sifted into flour and finally add the rest of the egg yolks, mixing until it doesn't lose volume

Pipe the dough through a piping bag with a smooth tip that's 1 centimeter in diameter

In a baking dish lined with parchment paper, shape mounds of 2.5 centimeters in diameter

Before baking, sift a little flour over the mounds

Bake in a preheated oven for 5 minutes, then reduce the temperature to medium and bake for an additional 10 minutes or until lightly golden brown

Place the puffs on a wire rack, let them cool, and brush with rosewater gelatin

Beat the heavy cream with cornstarch until it doubles in volume

It's ready when stiff peaks form

With the piping bag, place some whipped cream on top of one puff and cover with another.