Kammerjunker

Instructions

1. Mix the flour, cocoa, sugar and salt in a bowl.
2. Add the cold butter cut into cubes and rub in with your fingertips until the texture is sandy.
3. Mix in the egg yolk, vanilla and cold milk, then bring the dough together without overworking it.
4. Wrap and leave to rest for 30 minutes in the fridge.
5. Roll out the dough to 4 mm thick and cut 6 cm by 10 cm rectangles.
6. Wrap each rectangle around a small conical mould or a thin rolling pin, then place them on a tray.
7. Bake at 180 °C for 12 minutes, leave to cool, then fill with jam and whipped cream before serving.