Remove from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve:
Once the pastries have cooled, dust them with powdered sugar or drizzle with melted chocolate, if desired.
Serve the pastries warm or at room temperature.
Possible Questions and Answers:
Can I use a different type of chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate instead of dark chocolate. The sweetness level of the cream will vary accordingly.
Can I use active dry yeast instead of instant yeast?
Yes, if using active dry yeast, dissolve it in warm milk (about 1/4 cup) with a teaspoon of sugar and let it sit for 5-10 minutes until foamy before adding it to the dough.
How do I prevent the cream from being lumpy?
Whisk the egg, sugar, and cornstarch thoroughly before adding the milk. Whisk continuously while cooking the cream over medium heat.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling it out.
Can I freeze the pastries?
Yes, you can freeze the baked pastries. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw them at room temperature or reheat them in a low oven.
Can I use a different filling?
Yes, you can use other fillings such as fruit jam, custard, or a nut-based filling.
How do I prevent the filling from leaking out?
Ensure the edges of the dough are well sealed. Don’t overfill the pastries.
Can I use a different type of milk?
Yes, you can use 2% milk or plant-based milk. Whole milk will provide the richest cream.
Can I add spices to the dough or cream?
Yes, you can add spices like cinnamon, nutmeg, or cardamom to the dough or cream for added flavor.
How do I know when the pastries are done?
The pastries should be golden brown and feel firm to the touch. A toothpick inserted into the center should come out clean.
