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:
-
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.
- 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.