This recipe combines a soft, buttery dough with a rich and velvety chocolate cream filling. Perfect for those who love a decadent dessert, these pastries are a delightful treat for any occasion. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these pastries are sure to be a hit.

Full Recipe:

Ingredients

For the Dough:

• 1 egg: Provides moisture and helps bind the dough.
• 80 grams of sugar (⅓ cup): Adds sweetness to the dough.
• 8 grams of vanilla yeast (about 1 packet): Adds a subtle vanilla flavor and helps the dough rise.
• 50 ml of oil (3½ tablespoons): Contributes to the dough’s tenderness.
• 50 grams of soft butter (3½ tablespoons): Adds richness and a tender texture.
• 250 grams of flour (2 cups): The base of the dough, giving it structure.
• 10 grams of baking powder (2 teaspoons): Helps the dough rise and become light and fluffy.

For the Chocolate Cream:

• 1 egg: Helps thicken the cream and gives it a rich texture.
• 2 tablespoons of sugar (25 grams): Sweetens the chocolate cream.
• 4 tablespoons of cornstarch (40 grams): Thickens the cream to a smooth consistency.
• 400 ml of milk (1⅔ cups): The base of the cream, adding creaminess.
• 100 grams of dark chocolate (3.5 oz): Gives the cream a rich chocolate flavor.
• 200 ml of sweetened cream (¾ cup + 1 tablespoon): Adds richness and a smooth texture to the cream.

Instructions

1. Prepare the Dough:

• In a mixing bowl, beat the egg with the sugar until light and fluffy.
• Add the vanilla yeast, oil, and soft butter to the mixture, and mix until well combined.
• Gradually add the flour and baking powder, mixing until a soft dough forms.
• Knead the dough gently on a floured surface until smooth, then cover and let it rest for about 20 minutes.

2. Prepare the Chocolate Cream:

• In a saucepan, whisk the egg with the sugar and cornstarch until smooth.
• Gradually add the milk, stirring constantly to avoid lumps.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
• Once thickened, remove from heat and add the dark chocolate, stirring until fully melted and smooth.
• Let the cream cool slightly, then stir in the sweetened cream until well combined. Allow the cream to cool completely.

3. Assemble the Pastries:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Roll out the dough on a floured surface to about 1/4 inch thickness.
• Cut the dough into desired shapes (e.g., circles or squares).
• Place a spoonful of the cooled chocolate cream in the center of each dough piece.
• Fold the dough over the cream and press the edges to seal.
• Place the pastries on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

4. Serve:

• Allow the pastries to cool slightly before serving.
• Dust with powdered sugar or drizzle with melted chocolate if desired.

Possible Questions:

• Can I use milk chocolate instead of dark chocolate? Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter filling. Keep in mind that the cream will be sweeter with milk chocolate.
• What if I don’t have vanilla yeast? Vanilla yeast can be replaced with regular yeast and a teaspoon of vanilla extract or vanilla sugar for flavor.
• Can I make the dough ahead of time? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.

Tips:

• Ensure Proper Sealing: Make sure the edges of the dough are well-sealed to prevent the cream from leaking during baking.
• Chill the Cream: Cooling the chocolate cream completely before filling the pastries will make it easier to handle and prevent it from running.
• Add Extra Flavor: For an extra flavor boost, you can add a pinch of cinnamon or a splash of rum to the chocolate cream.

Storage Instructions:

• Room Temperature: These pastries can be stored at room temperature for up to 2 days in an airtight container.
• Refrigerator: Store in the refrigerator for up to 5 days. The cream may firm up slightly when chilled, but the pastries will still taste delicious.
• Freezer: You can freeze the unfilled pastries for up to 1 month. Thaw them at room temperature before filling and serving. Filled pastries are best enjoyed fresh.

Nutritional Facts (approximate per serving):

• Calories: 350 kcal
• Carbohydrates: 40g
• Protein: 7g
• Fat: 18g
• Fiber: 2g
• Sugar: 20g

Conclusion

This chocolate cream-filled pastry recipe is a delightful indulgence that combines a soft, buttery dough with a rich, smooth chocolate filling. Perfect for any occasion, these pastries are sure to satisfy your sweet tooth and impress your guests. Enjoy them warm from the oven with a dusting of powdered sugar or a drizzle of melted chocolate. Whether you’re a novice or an experienced baker, this recipe is a must-try for chocolate lovers!