Chinois 
This recipe I have for muchísimooo time, at that time in scoring by hand everything that seemed interesting. In his day and even wrote down its author, so if anyone recognizes the recipe as their own to tell me, and so I leave doubts.
are sort of wrapped rolls, cream interior makes them very juicy, and with the mixture of chocolate chips ,.... simply tempting!
Ingredients
Dough
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125 ml warm milk 100 g butter
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60 g sugar 400 g flour
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- 2 eggs
- 1 on baker's yeast (or about 20 grams of fresh)
- 1 teaspoon salt
For the filling
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140 ml milk 50 g butter -
- 50 g sugar 40 grs
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- cornstarch 1 egg
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rum 1 tablespoon chocolate chips
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Development
the yeast in warm milk, and incorporate the previously melted butter, eggs and sugar.
Knead the flour and salt until a Masita elastic and not stick to hands. We may feel that the dough needs more flour, but add it only if we see that mass is bound. The dough is to look and feel greasy, but if we add more flour is what we'll do that after We texture is too tough.
Leaving the dough rest in a draft-free place until doubled in volume, within an hour, hour and a half.
Meanwhile we prepared the filling
This dilute the cornstarch in a little bit of milk.
have the rest of the milk to the fire with the sugar, rum and butter. Beat the egg and incorporate stirring constantly, along with cornstarch diluted over low heat until we see who takes the consistency of cream.
The left tuning.
When the dough is weighed, the bench sprinkle with flour and stretch the dough with a rolling pin in the form rectangle. I serve as a guide, the Silpat.
Paint the rectangle with cream and sprinkle with chocolate chips in a generosa.Cerramos the rectangle like a Swiss roll and cut it were doing rolls or rollers that we will be arranging on a baking tray, lined with paper previously furnace. We again let stand another half hour.
rest times are important, this will depend on the fluffiness of the paint dulce.Cuando grown with egg and bake about 25 minutes in preheated oven at 180 º
