Luxurious recipes for Parisian rolls 4 times differently! Which one will you try first?

If you are a lover of creams and chocolate, these recipes for Parisian rolls are perfect for you, in the full sense of the word.

Enjoy a simple walnut dough that is covered in a perfect chocolate cream and topped with a chocolate frosting!

Are you drooling already? Definitely me!

I can’t wait for Christmas to bake at least two batches of this goodness!

Traditional Parisian rolls

This recipe for luxurious cookies with fluffy chocolate cream is simply flawless, and you will fall in love with it at the first bite! Try it yourself!

What will we need

  1. 2 eggs
  2. 200 g walnuts (ground)
  3. 200 g of powdered sugar
  4. A spoonful of plain flour
  5. 250 g of chocolate frosting (about 1 package – dark)

For the cream

  1. Egg
  2. 80 g of granulated sugar
  3. 20 g of cocoa
  4. 160 g of butter


  1. Preheat the oven to 150 degrees
  2. Line the tray with baking paper
  3. Beat eggs, nuts, sugar and plain flour in a bowl
  4. Mix everything together thoroughly and fill a pastry bag with the resulting dough (or a strong plastic bag and cut off one corner)
  5. We shape the rolls directly on the baking sheet
  6. Bake the tray with the rolls until light brown, about 20 minutes
  7. The rolls should be baked but still soft to the touch
  8. Remove them from the baking sheet while they are still warm and let them cool
  9. Bring water to a boil in a pot and place a preferably glass bowl or any heat-resistant bowl on it so that it does not touch the surface during the day
  10. Beat eggs into it, add granulated sugar and cocoa
  11. Beat the mixture together until it forms a cream
  12. Then we remove it from the water bath and let it cool slightly
  13. When it cools down a bit, beat in the butter
  14. Let the cream cool down
  15. Spread the rolls on the work surface
  16. Put part of the cream in a pastry bag and quickly decorate the rolls with it
  17. The cream has a tendency to loosen and run down due to the heat, so we work quickly and let the decorated rolls cool again thoroughly
  18. Finally, we dip them in the chocolate coating
Great fluffy dough with whipped cream and chocolate.

Egg white Parisian rolls

The crumbly dough in this candy can only be achieved thanks to the egg whites. It creates a fluffy cloud that carries the delicious chocolate cream!

What will we need

For rolls

  1. 200 g of egg whites
  2. 400 g of granulated sugar
  3. 200 g of powdered sugar
  4. 200 g walnuts (ground)
  5. A pinch of cinnamon
  6. Pinch of salt

For filling

  1. 500 ml whipping cream
  2. 140 g of granulated sugar
  3. 200 g dark chocolate (min. cocoa content 70%)
  4. 100 g of cocoa
  5. 75 g of butter

For the frosting

  1. 400 g dark chocolate
  2. 80 g of coconut oil


  1. Heat the egg whites, sugar, semolina and salt in a water bath
  2. The sugar must be completely dissolved
  3. Remove the egg white mixture from the water bath and beat it completely stiff with a mixer
  4. When the snow is stiff and forms peaks, let it cool to room temperature
  5. Carefully mix ground walnuts, cinnamon and powdered sugar into the egg whites
  6. We fill a decorating bag with the dough for Parisian rolls and shape the rolls on a baking sheet lined with paper
  7. Place the trays with the rolls in the oven and bake for about 2 hours at 90 degrees
  8. Then let them cool in the oven
  9. For the filling, mix all the ingredients, except for the chocolate, and cook for about 1-2 minutes, stirring constantly
  10. Add the chocolate and mix with an immersion blender
  11. Put the cream in the fridge overnight to rest it
  12. The next day, heat the cream a little and beat it again until smooth
  13. Using a decorating bag, we decorate the rolls with the cream in the bag and then place them in the refrigerator so that the cream can harden
  14. We finally dip the Paris rolls in melted chocolate, which we melted and mixed well with oil
  15. We then store the rolls in a dry and cool place

If you love sweets that are dipped in a proper layer of chocolate, under which there is the crispiest and softest dough you can imagine, then you have no choice but to start with these recipes for Išelské sweets ! Their taste is absolutely famous, and I guarantee you that if you haven’t heard of it until now, you will now hear it every time before Christmas, because without it, the Christmas board will not be the right one.

Perfect Christmas cookies made of egg whites and chocolate cream.

Walnut rolls with Parisian cream

A base of walnut dough and a soft cream on top. The easiest recipe is here! So if you don’t have enough time or don’t want to spend endless hours in the kitchen at the oven, bake these Parisian rolls!

What will we need

For rolls

  1. 420 g plain flour
  2. 280 g ground walnuts
  3. 140 g of powdered sugar
  4. 280 g butter (cut into cubes, softened)
  5. A spoonful of cocoa
  6. A teaspoon of grated lemon peel
  7. 2 egg yolks

For the cream

  • A tin of caramel Salk
  • 250 g of butter
  • Chocolate frosting for decoration


  1. Preheat the oven to 180 degrees
  2. In a large bowl, mix together the flour, ground nuts and sugar
  3. Then gradually add softened butter cut into cubes and the remaining ingredients
  4. Let the resulting dough rest in the refrigerator for at least 30 minutes
  5. Then roll the dough into a thin sheet and cut out the rolls
  6. If you don’t have a roll cutter, take small balls from the dough, from which we shape the rolls
  7. Place the rolls on a baking sheet lined with baking paper and bake in a preheated oven
  8. Bake the Paris rolls for about 10 minutes
  9. In the meantime, we will prepare the Paris cream
  10. Beat the salko with butter to a soft cream
  11. We then fill a pastry bag with the cream and decorate the baked rolls with it
  12. Place the rolls with the cream in the fridge and let the cream harden
  13. Finally, we dip them in chocolate and let them harden in a cool place again
Crisp rolls full of delicious flavor with cocoa coating and chocolate cream.

Croissant with Parisian cream

Chocolate Croissants with Chocolate Cream Filling are the easiest breakfast you can make. If you are not a big fan of cream cheese, reduce the amount or omit it altogether and replace it with full-fat or semi-fat cottage cheese or sour cream.

What will we need

  1. Puff pastry packaging
  2. 120 g of cream cheese
  3. 60 g of chocolate


  1. Roll out the package of puff pastry
  2. Then cut the individual sheets into long rectangles, cut them into smaller squares and cut them into triangles
  3. Melt the chocolate in a water bath or in the microwave and let it cool
  4. Once the chocolate has cooled, mix it with the cream cheese
  5. Fill the dough triangles with the chocolate filling in the widest part and roll up the dough
  6. Place the rolls on a baking sheet lined with baking paper and place in the oven
  7. Bake them at 180 degrees for 11-13 minutes
  8. Let them cool before serving
Fluffy puff pastry baked like a croissant filled with chocolate and cheese cream.

Parisian cream

What will we need

  1. 125 g of butter
  2. 250 ml whipping cream
  3. 75 g granulated sugar
  4. A spoonful of quality cocoa
  5. 100 g of cooking chocolate


  1. Mix sugar with cocoa
  2. Pour the cream into the saucepan and start heating it slowly
  3. Add a little warm cream to the sugar and cocoa and mix together to form a slurry
  4. Add the porridge to the mixture on the stove
  5. Bring the chocolate cream to a boil, stirring constantly
  6. Cook for a minute and then remove from the heat
  7. Add the chopped pieces of chocolate and mix until a smooth mixture is formed
  8. Allow the chocolate mixture to cool, stirring occasionally
  9. Then put the Paris cream in the fridge for at least 12 hours
  10. Finally, beat the cooled mixture with an electric mixer into a smooth cream

If you already know how to prepare a first-class Parisian whipped cream, then bake this greatParisian cake right away and decorate it with it right away!

Parisian whipped cream

What will we need

  1. 1 l whipping cream (33% fat)
  2. 400 g dark chocolate (at least 60% cocoa)


  1. Heat the cream on the stove
  2. Then add the chopped chocolate
  3. Turn off the heat under the cream and let the chocolate melt
  4. Let the Parisian whipped cream cool down and store it in the fridge overnight
  5. The next day, we whip the cream
  6. Leave the whipped cream thin and finish whipping it by hand using a whisk to avoid over-whipping

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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