Instructions:
- Prepare the Pastry:
- Preheat the oven to 180°C (350°F).
- Roll out the puff pastry on a lightly floured surface and cut into small circles (about 2 inches in diameter).
- Place the pastry rounds on a baking sheet lined with parchment paper and brush them with a beaten egg for a golden, shiny finish.
- Bake for 15-20 minutes, or until the pastries puff up and turn golden brown. Remove from the oven and let them cool.
- Make the Cream Filling:
- In a medium saucepan, heat the milk over medium heat until it’s about to simmer.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually pour the hot milk into the egg mixture while whisking to temper the eggs.
- Return the mixture to the saucepan and cook, whisking constantly, until it thickens (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and butter. Let it cool to room temperature, then refrigerate for about 1 hour.
- Make the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat, add the chocolate chips and butter, and stir until smooth.
- Let the glaze cool slightly before using.
- Assemble the Pastries:
- Once the puff pastries have cooled, carefully slice them in half horizontally.
- Pipe or spoon the chilled cream filling onto the bottom half of each pastry.
- Place the top half back on the pastries.
- Finish the Pastries:
- Spoon the chocolate glaze over the top of each filled pastry, allowing it to drip down the sides.
- Dust with powdered sugar for a beautiful finish.
- Serve and Enjoy:
- Let the pastries set for a few minutes to allow the glaze to firm up, then serve and enjoy your delicious homemade cream-filled pastries!
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