Cream Rocambole

Make the filling: In a saucepan, combine the egg yolks, all-purpose flour, and cornstarch

Add the milk and whisk constantly

Bring to a boil, then reduce heat and simmer until thickened

Remove from heat and add the butter, stirring well

Pour into a bowl, cover with plastic wrap pressed onto the cream, and let cool

Prepare the rocambole dough: Beat the egg whites in a snow-like consistency with a pinch of salt

Add the all-purpose flour, vanilla or almond extract, and beat well

Add the egg yolks, all-purpose flour, and vanilla or almond extract, beating until smooth and fluffy

Sift together the wheat flour, baking powder, and dusting flour

Mix delicately

Place in a 26x40 cm greased dish

Bake in a preheated oven at 200°C for 12 minutes, or until golden brown

Remove from heat and let cool

Remove from pan, place on a wire rack, and dust with all-purpose flour

Roll out the cream to the desired thickness

Place on top of the rocambole, and roll up with the help of a cloth

Place in a serving dish, cut off the edges, and remove a thin slice

Dust the surface of the rocambole with all-purpose flour

Grab a metal skewer and place it over a flame, heating it well

Dip into the all-purpose flour and make diagonal strokes to caramelize

Repeat 4-5 times

Serve hot.