The best chocolate wafer rolls filled with Parisian whipped cream

Name: The best chocolate wafer rolls filled with Parisian whipped cream
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 eggs (large, room temperature); 140 g granulated sugar; 60 ml vegetable oil (rapeseed/canola or sunflower); 80 ml lukewarm water; 120 g plain flour; 30 g good-quality cocoa; 1 teaspoon baking powder; pinch of salt; 250 ml heavy cream (min. 30% fat); 100 g good-quality dark chocolate (min. 60–70% cocoa); 30 g icing sugar; 1 tablespoon butter; 1 teaspoon rum (optional); grated chocolate or cocoa; fresh raspberries or blueberries (optional)

i-Recipe.comRecipesThe best chocolate wafer rolls filled with Parisian whipped cream

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Easy to prepare
12 portions
40 minutes

Jan, 09. 01. 2026

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If you love chocolate, these tubes will win you over at the first bite. The delicate cocoa pastry combined with the smooth, rich Parisian whipped cream creates a dessert that tastes luxurious but you can make at home. They’re ideal with coffee, for a celebratory table or as a sweet finish to Sunday lunch. This recipe is tested, reliable, and the result looks and tastes like it’s from a patisserie.

For 12 portions

Ingredients

Dough for chocolate wafer rolls:

3 eggs (large, room temperature)
140 g granulated sugar
60 ml vegetable oil (rapeseed/canola or sunflower)
80 ml lukewarm water
120 g plain flour
30 g good-quality cocoa
1 teaspoon baking powder
pinch of salt

Parisian whipped cream:

250 ml heavy cream (min. 30% fat)
100 g good-quality dark chocolate (min. 60–70% cocoa)
30 g icing sugar
1 tablespoon butter
1 teaspoon rum (optional)

To finish:

grated chocolate or cocoa
fresh raspberries or blueberries (optional)

Preparation procedure

Separate the egg whites and yolks. Whisk the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with the sugar until pale and thick. While whisking, add the oil and lukewarm water. Sift the flour, cocoa and baking powder into the mixture and briefly combine. Finally, very gently fold in the egg white foam so the batter remains airy.
Preheat the oven to 180 °C. Line a baking sheet with parchment paper. Spread the batter on the paper into 10–12 thin circles about 10 cm in diameter. Bake for 10–12 minutes, until the discs are springy and not dry.
Immediately after taking them out of the oven, roll each disc around metal or silicone tube molds. Work quickly — once they cool they become brittle and crack. Let them cool completely.
Break the chocolate into pieces, add the butter and melt over a bain-marie. Let it cool slightly. Whip the cream with the icing sugar to soft peaks, then beat in the melted chocolate and, if using, the rum. You will get a smooth, firm cream.
Transfer the cream to a piping bag and fill the tubes from both ends so they are evenly filled.
Sprinkle the tubes with grated chocolate or cocoa. Refrigerate for at least 1 hour so the cream firms up and the flavors meld.

Quick information

Servings: 12 tubes

Preparation time: 25 minutes

Baking time: 10–12 minutes

Chilling time: at least 60 minutes

Total time: approx. 40 minutes + chilling

Practical tips

To retain crispness, you can lightly brush the inside of the tubes with melted chocolate before filling.
If you don’t have rum, use vanilla extract.
Fill the tubes just before serving; they’ll be best.