Chocolate Pastry
Chocolate Pastry
Description - Got questions about flaky, buttery chocolate pastry? Get clear answers on ingredients, storage, eggless options and the best chocolate to use.
Make a soft chocolate sponge, cut it into layers, and fill with cream or ganache made of chocolate. Put additional cream on top, freeze till it sets, and cut into pieces of the desired size.
Cook milk, mix sugar, cornflour, and egg yolks/egg substitute. Boil till it gets thick, then add butter, vanilla and melted chocolate. Let it cool thoroughly, then use it as pastry filling.
Make the chocolate sponge by steaming in the pressure cooker/pan without a whistle. When cooled, layer with chocolate cream or frosting, let it cool again, and cut into slices of pastry.
Prepare the chocolate sponge by baking or steaming. When cool, put layers of chocolate whipped cream or ganache. Frost the cake, put it in the fridge till it sets, and cut into rectangular pastries.
Make a crust by crushing the cookies and adding butter. Top the crust with either a chocolate mousse or a cream cheese spread, place in the fridge to firm up, then cut into individual pastries and sprinkle with some grated chocolate or cocoa powder. There is no baking involved in this recipe!
Dark chocolate with 50-70% cocoa will be the best choice for rich fillings as it melts and hardens well. The filling made of milk chocolate is a bit sweeter, while couverture chocolate gives a gloss and silkiness.
Chocolate bars and baking chocolate are more preferable than compound chocolate as they melt well and have a richer taste. Dark or semi-sweet chocolate is especially popular because it matches well with pastry.
Press the edge of the pastry with a fork or use a little water. Also, do not overfill the pastries and put them in the fridge for 15-20 min before baking.
It is possible to use chocolate chips, but they have stabilizers that make them retain their shape. Bars are preferable as they melt well, giving a soft and liquid chocolate filling.
Store chocolate pastries in the refrigerator in an airtight container for 3 days if they contain cream. Pastries that don't have a dairy filling can be kept for one day at room temperature.