For the dough
4 separated eggs
3 tablespoons of all-purpose flour
4 tablespoons of granulated sugar
1 tablespoon of active dry yeast
1 tablespoon of cocoa powder
For the cream
2 cups of milk
1 egg
4 tablespoons of granulated sugar
4 tablespoons of cornstarch
1 teaspoon of vanilla extract
1 tablespoon of butter
For the dough
4 separated eggs
3 tablespoons of all-purpose flour
4 tablespoons of granulated sugar
1 tablespoon of active dry yeast
1 tablespoon of cocoa powder
For the cream
2 cups of milk
1 egg
4 tablespoons of granulated sugar
4 tablespoons of cornstarch
1 teaspoon of vanilla extract
1 tablespoon of butter
Grease a 35 cm x 23 cm baking dish and dust with all-purpose flour
Preheat the oven to 170°C (medium)
Prepare the dough: beat the egg whites until fluffy, then gradually add the granulated sugar and continue beating
Add the yolks one by one and beat well
Sift together the flour and yeast
Combine the egg mixture with the dry ingredients, stirring slowly
Place 3/4 of the dough in the baking dish
To the remaining dough, add the sifted cocoa powder and mix well
Layer this dough over the first layer, making sure to spread it evenly
Use a knife to make cuts in the dough to give it a marmalade appearance
Bake until a toothpick inserted into the center comes out clean
Prepare the cream: Heat the milk
Beat the egg with granulated sugar until foamy
Add the cornstarch and vanilla extract, beating well
When the milk starts to simmer, mix in half of the cream with the remaining milk
Cook until thickened, stirring constantly
Remove from heat, add the butter, mixing well, and let cool
Fill the Rocambole with the cream and serve at room temperature.
