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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Crispy Cream and Chocolate Pastries




ingredients

for 8 pastries
  • 2 rectangular sheets of puff pastry.
  • 1 egg yolk.
  • 1 rectangular cookie cutter, 10x5cm.
  • powdered sugar for dusting.

pastry cream:

  • 400cc whole or semi-skimmed milk.
  • 30g cornstarch.
  • 120g sugar.
  • 4 egg yolks.

chocolate cream:

  • 150cc heavy cream (35% fat).
  • 120g dark chocolate (chips or chopped).

 

preparation

First, we'll make the pastry cream: Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside.

For the chocolate cream: Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside.
Preheat your oven to 180°C, with heat from both top and bottom.
Cut the puff pastry into equal rectangles. Lay them out on a baking sheet lined with parchment paper, and brush each one with the egg yolk beaten with a few drops of water...
Place another sheet of parchment on top and weigh it down with something flat, like a second baking sheet, to keep the pastry from puffing up too much.
Bake until the pastry is golden and crisp...
Take a pastry brush and paint half of the pastries with the chocolate cream — these will be your tops. You can cover them completely or get creative with patterns, which look lovely when dusted with powdered sugar later...
Just before serving, spoon the pastry cream into a piping bag fitted with a medium star tip. Pipe it generously onto the plain pastries, then top them with the chocolate-painted ones...


Enjoy!

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