Recipes

a. In a large mixing bowl, whisk together egg yolks, egg, sugar, salt, cornstarch, espresso powder and vanilla extract until creamy and doubled in volume, 2 minutes. Set aside while you heat milk.

b. In a medium size saucepan over medium heat, bring milk to a gentle boil. Remove from heat and slowly whisk into egg mixture until fully combined.

c. Once eggs are tempered, return mixture to the saucepan on medium heat; whisk constantly until thick and custard coats the back of your spoon, 2 minutes. Remove from heat and whisk in butter and 5 oz of chopped chocolate.

d. Strain pastry cream through a fine mesh sieve into a clean bowl. Cover surface with plastic wrap.

e. Let cool at room temperature, then place into the fridge to cool completely.

Thaw Pennant Puff Pastry sheet for 5 minutes. Cut pastry into 35 circles using a 2″ round cookie cutter. Transfer cut pastry onto prepared baking tray.

Use a pastry brush and brush tops with egg wash and sprinkle with sugar.

Line a baking tray with parchment paper.

a. Bake in the center of preheated 370ºF oven for 15-17 minutes until pastry is puffed and tops are golden brown.

b. Remove pastry from oven and cool completely.

a. Using an electric hand mixer on medium speed, whip heavy cream until soft peaks form. Add in cooled chocolate custard and whip until pastry cream holds shape.

b. Transfer pastry cream into a large piping bag fitted with a #1B Tip. Or a larger pastry tip.

c. Use a small, serrated knife and cut pastry puffs in half horizontally.

d. Pipe a generous tbsp. of cream onto the bottoms of each pastry. Top with lid.

a. Melt reserved 2 oz of chocolate. Drizzle over pastry tops and dust with icing sugar.

b. Serve immediately. Can be stored in the fridge until ready to serve.