poppy seed chocolate filling

Ingredients for 1 servings:

• 400 ml milk, low-fat
• 1 packet of pudding powder (bourbon vanilla, for cooking)
• 1 tsp sugar
• 1 pinch of salt
• 250 g poppy seeds
• 150 g chocolate, nougat or couverture, roughly chopped
• n. B. Honey, according to taste and sweetness of the chocolate
• 2 medium-sized egg yolks, or 3
• e.g. raisins in rum or
• e.g. vanilla pulp or
• n. B. Orange(s) – peel, grated or
• e.g. liqueur or spirit or
• e.g. almond(s), (slivers) or chopped nuts of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For strudel, yeast wreaths, pancakes, as a topping on fruit cakes or desserts. Amount for 1 sheet cake / large plaited loaf or 2 26cm cakes.

Combine the pudding powder, a pinch of salt, and 1 teaspoon of sugar, then stir in 5 tablespoons of milk until smooth. Bring the remaining milk to a boil in a cold, rinsed, preferably non-stick saucepan, stir in the mixed pudding powder until smooth, and reduce the heat to low. At the same time, quickly grind the poppy seeds in small portions using a Moulinette (or poppy seed or coffee grinder), adding each portion to the milk immediately (before or after the pudding powder). Stir well, stir in the chocolate, nougat, or couverture coating, and let cool on the turned-off stovetop; the poppy seeds will continue to swell and the chocolate will melt. When lukewarm, stir thoroughly. Stir in 2-3 egg yolks and other flavorings of your choice, along with honey if desired. Pour into stretched strudel dough, rolled-out yeast dough, crêpes, or pancakes, or serve as a glaze over the fruit layer of a cake. Roll out the strudel and bake for about 40 minutes at 170°C fan-assisted oven. Roll out the yeast dough in the same way and shape it into the desired pastry, e.g. plaited loaf, wreath, Stute, or Gugelhupf. Bake for about 40-60 minutes at 180°C fan-assisted oven, depending on the thickness. Serve crêpes or pancakes filled, or roll them up and layer them in a casserole dish, then top with egg wash. You can of course also fill steamed dumplings, Buchteln, and Berliner pancakes with this filling. Tips: for fruit cakes: Best served on pears, apricots, or peaches. The leftover egg whites can then be used to make a meringue topping over the poppy seed filling. A few dollops also work well in a quark/quark cheesecake mixture. Leftovers also taste good as a sweet spread, e.g. with banana slices. If you don’t have vanilla pudding powder on hand, you can mix chocolate pudding powder or simply 40-50g of cornstarch (e.g., Mondamin) in the same way, then season the mixture with more vanilla or cinnamon. Mix it with quark and/or yogurt to create a dessert, even as a layered dessert in a glass, with or without fruit. We especially like strawberries on poppy-seed chocolate yogurt.