Chocolate Cream Filled Pastries: A Sweet Indulgence

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.