No-bake parížske rožky: Chocolate ladyfinger pastries

Name: No-bake parížske rožky: Chocolate ladyfinger pastries
Yield: About 20 pastries
Cuisine: Slovak
Ingredients: 40 Ladyfingers; 400 g Heavy whipping cream; 200 g Dark baking chocolate; 2 packets Whipped cream stabilizer; 100 g Powdered sugar; 100 g Dark baking chocolate; 50 g Butter; 30 g Shortening

Ladyfingers filled with stabilized chocolate whipped cream and topped with chocolate glaze. Chill the cream overnight; makes about 20 pastries.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 10 min
Servings: About 20 pastries
Difficulty: Easy

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These no-bake parížske rožky are a simplified version of the classic Slovak chocolate-topped pastry, with ladyfingers replacing the baked base. Heat heavy whipping cream with sugar and dark baking chocolate without letting it boil, then refrigerate overnight. Whip it with whipped cream stabilizer until stiff, then pipe it onto the ladyfingers. Finish with a glaze of chocolate, butter, and shortening. These pastries are suitable for Easter or an ordinary weekend.

Instructions

Tip: tap a step to mark it as done.

Pour the heavy whipping cream into a saucepan and gradually warm it over low heat. Remove from the heat before it comes to a boil; do not let it boil.
Add the sugar and the dark baking chocolate, broken into pieces, to the hot cream. Stir until the chocolate has completely melted. Let the mixture cool, preferably overnight in the refrigerator.
Whip the chilled chocolate cream with the whipped cream stabilizer until stiff peaks form. Transfer to a piping bag or a plastic bag with one corner snipped off, and pipe onto the ladyfingers.
Prepare the glaze: melt the chocolate with the butter and shortening in a bowl set over a pan of hot water. Once everything has melted, remove from the heat and let cool briefly.
Dip the remaining ladyfingers in the chocolate glaze and place them on top of the cream-covered ladyfingers. Sprinkle with shredded coconut, refrigerate until set, and serve.

Tip: Whip the chocolate cream straight from the refrigerator and stop as soon as it holds a peak, as chocolate whipped cream quickly turns grainy if overwhipped.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 259 kcal
Protein: 3.0 g
Carbohydrates: 25 g
of which sugars: 13 g
Fat: 17 g
of which saturates: 9.4 g
Fiber: 1.2 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Falošné parížske rožky z dlhých piškót – bez pečenia