1. Mix all the ingredients for the dough by hand and put it in the refrigerator for about 1 hour.

2. Then take out the dough and press it into a silicone mold for rotisserie rolls. The dough will puff up during baking! Bake at 180°C for about 10 minutes. Remove the slightly cooled rotisserie from the mold.

3. Heat 500 ml of milk, sugar and chocolate together. Mix the Golden Creams in 100 ml of milk and add to the warmed milk with chocolate. Let's cook a thick porridge. Whisk the vegetable margarine into the hot porridge until it melts and combines with the porridge. Allow to cool, stirring occasionally, and then beat with a mixer.

4. Put the filling in a pastry bag with a decorative tip and spray it on the baked rotzkas.

5. Melt the chocolate with fat over steam. Let it cool slightly and then dip the rotisseries with the filling. Let it harden on a wire rack.

A good tip:
Paris rolls can be baked 2-3 days before filling. They will last if we store them in a jar and keep them dry.

Good tip 2:
We can also prepare the filling a day in advance so that it hardens properly in the refrigerator at night.