Prepare the Dough:
In a medium mixing bowl, combine the egg and sugar. Using an electric hand mixer or a stand mixer with the whisk attachment, beat on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2-3 minutes.
Add the vanilla yeast (or yeast and vanilla extract), vegetable oil, and softened butter. Mix on medium speed until well combined.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Lightly flour a clean surface and gently knead the dough for 2-3 minutes, or until smooth. Avoid over-kneading.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rest for 20 minutes at room temperature.
Prepare the Chocolate Cream Filling:
In a medium saucepan, whisk together the egg, sugar, and cornstarch until smooth and lump-free.
Gradually pour in the milk, whisking constantly to prevent lumps from forming.
Place the saucepan over medium heat and cook, stirring continuously with a whisk, until the mixture begins to thicken and simmer.
Continue to cook, stirring constantly, for 1-2 minutes until the cream is thick and smooth.
Remove the saucepan from the heat and immediately add the chopped dark chocolate. Stir until the chocolate is completely melted and the cream is smooth and glossy.
Transfer the chocolate cream to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming.
Let the cream cool completely to room temperature.
Once cooled, gently fold in the sweetened heavy cream until well combined.
Assemble and Bake the Pastries:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the dough to a thickness of about ¼ inch.
Use a round cookie cutter, a glass, or a knife to cut the dough into desired shapes (circles, squares, or rectangles).
Place a generous spoonful of the cooled chocolate cream filling in the center of each dough piece.
Fold the dough over the filling to form a half-moon or a pocket, and press the edges firmly to seal. You can also use a fork to crimp the edges for a decorative touch and to ensure a good seal.
Place the filled pastries on the prepared baking sheet, leaving some space between them.
Bake for 15-20 minutes, or until the pastries are golden brown.
Continued on next page 👇(page 3)👇
