Choux Pastry Swiss Roll with Delicate Cream

In a saucepan, combine water, butter, and salt. Bring to a boil, add the sifted flour, and stir vigorously.

Return to the heat and cook off the moisture for 2–3 minutes, stirring constantly.

Transfer the mixture to a bowl and let it cool for 5 minutes.

Gradually beat in the eggs (whisked beforehand), checking the consistency—the batter should not be runny.

Spread the batter evenly onto a baking sheet. Bake at 180°C (350°F) until golden, without opening the oven door.

For the filling, whip the heavy cream with cream cheese until stiff peaks form. Pour in the condensed milk and beat until smooth.