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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 roThese 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:
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