Puff pastry hearts with chocolate cream

  • 2 packs (à 300 g; à 5 slices) frozen puff pastry
  • 1 egg yolk
  • 2-3 EL Hail Sugar
  • 300 ml Milk
  • 1 packet chocolate cream
  • 1 can (s) (314 ml) Mandarin oranges
  • 12 Chocolate sheets
  • flour
75 minutes
easy
1.
Place the puff pastry slices next to each other and let them thaw. Brush all slices with water. Place 5 on top of each other and roll out 2-3 mm thick on a floured work surface. Cut out 24 big hearts.
2.
Cut out small hearts from 12 hearts so that a heart edge is created. Brush the edges of the whole hearts with water and place the edges of the heart on top. Whisk the egg yolk with a little water and coat the small hearts and the heart edges with it.
3.
Sprinkle small hearts with crystal sugar. Spread on two wet baking trays and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes in succession until golden brown. Remove the heart and let it cool down.
4.
Pour milk into a bowl, sprinkle with chocolate cream powder and stir with the whisk of the hand mixer. Then beat until creamy for 2 minutes on the highest setting. Chill the cream for about 10 minutes.
5.
Fold the mandarins, except for 12 to decorate, under the chocolate cream. Pour the cream into the 12 large hearts and decorate with the retained mandarins and chocolate flakes. Makes 12 large and 12 small hearts.
1 portion approx:
  • 270 kcal
  • 1150 kJ

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