tea leaves

Ingredients for 1 servings:

• 4 sheets of puff pastry from the refrigerated section
• some sugar for sprinkling
• 250 g butter
• 100 g powdered sugar
• 500 ml milk
• 1 packet of vanilla pudding powder
• 300 g dark chocolate coating

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

yields approx. 80 – 100 pieces

Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry sheets and sprinkle with sugar. Then, lightly press the sugar down with a rolling pin. Then, using a pastry cutter, divide the sheets horizontally in half. Then, using the pastry cutter, cut strips approximately 2.5 cm wide. Bake the strips on the baking sheet for approximately 8-10 minutes. The surface should not become too dark. In the meantime, prepare the buttercream: Make a vanilla pudding from the pudding powder and milk. Then, stir while cooling. Beat the butter and powdered sugar until fluffy. Stir the cooled pudding into the butter mixture, spoonful by spoonful, and refrigerate until firm. Meanwhile, melt the chocolate coating in a water bath at low temperature. Spread the unglaced part of the cooled puff pastry strips with a little buttercream (I always use a knife for this) and finally, dip the buttercream side in the chocolate coating. To dry, I place them close together on a baking tray lined with baking paper.