1-Step 1: Mix the base: Place the 2 egg whites, 50 grams powdered sugar, and 1 pinch fine salt in a bowl. Whisk until the mixture becomes foamy, lightly whitened, and the sugar is fully dissolved. This first step gives the batter a smooth start and helps the final rolls stay light.

2-Step 2: Add the dry ingredients: Sift 50 grams T45 flour and 5 grams cornstarch over the egg mixture. Whisk until the batter looks smooth and has no lumps. A fine sift matters here because it helps the batter spread well in the pan and cook evenly.

3-Step 3: Pour in the oil and vanilla: Gradually whisk in 50 milliliters neutral oil or sunflower oil, then add 5 grams vanillin or vanilla extract. Keep whisking until the texture looks like a slightly thick crepe batter. If the batter seems too thick, add a little water, just a small spoon at a time.

4-Step 4: Heat the pan properly: Warm a lightly oiled non-stick pan over very low heat. This part matters a lot because high heat can brown the outside too fast while leaving the center undercooked. A soft, steady heat gives the best color and the best crisp texture.

5-Step 5: Spread the batter thinly: Use about half a tablespoon of batter for each roll. Place it in the pan and spread it thinly into a circle using the back of the spoon. If needed, moisten the spoon back lightly so the batter spreads in a smooth, even layer. Thin circles cook faster and roll more easily.

6-Step 6: Cook until set: Cook for 1 to 2 minutes, or until the edges start to color and the top looks dry. Then flip gently and cook for about 30 seconds on the second side. The goal is a light golden color, not deep browning. This is what gives Roulés Croquants Au Chocolat their delicate crunch.

7-Step 7: Roll while hot: As soon as the pancake-like round comes off the pan, roll it immediately with a spatula while it is still hot and flexible. If you wait too long, it will harden and crack. Repeat with the remaining batter, cooking in small batches for better control.

8-Step 8: Cool and fill: Place the rolls on a rack and let them cool until they harden. Once cooled, fill them with 200 grams pastry cream using a piping bag, or use hazelnut cream for variation. Fill them soon after cooling so the shell stays crisp. For a festive touch, dust lightly with powdered sugar before serving.

9-Step 9: Serve and enjoy: Serve the rolls soon after filling for the best crunch. They pair well with coffee, tea, or a simple glass of milk. Since the recipe makes 12 servings, it works well for family snacks, weekend desserts, or a small dessert table.