These pastries are a delightful treat, featuring a tender, slightly sweet dough filled with a rich and creamy dark chocolate filling. They’re perfect for dessert, tea time, or a special occasion. The combination of a soft, yielding dough and a smooth, decadent chocolate cream makes for a truly satisfying pastry.
Preparation Time: 30 minutes
This includes mixing the dough, preparing the chocolate cream, and shaping the pastries.
Cook Time: 15-20 minutes
This is the baking time for the pastries.
Total Time: 45-50 minutes (plus cooling time for the cream)
This includes all preparation and cooking time, excluding the chocolate cream cooling time.
Ingredients:
For the Dough:
1 large egg, at room temperature
80 grams (⅓ cup) granulated sugar
8 grams (about 1 packet) vanilla instant yeast (or active dry yeast with 1 teaspoon vanilla extract)
50 ml (3½ tablespoons) vegetable oil
50 grams (3½ tablespoons) unsalted butter, softened at room temperature
250 grams (2 cups) all-purpose flour, plus more for dusting
10 grams (2 teaspoons) baking powder
Pinch of salt
For the Chocolate Cream Filling:
1 large egg, at room temperature
25 grams (2 tablespoons) granulated sugar
40 grams (4 tablespoons) cornstarch
400 ml (1⅔ cups) whole milk
100 grams (3.5 oz) dark chocolate (at least 50% cocoa), chopped
200 ml (¾ cup + 1 tablespoon) heavy cream, sweetened (or heavy cream with 1-2 tablespoons powdered sugar)
Instructions:
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