John Myers
Ingredients for 1 servings:
- 2 pts. puff pastry, from the refrigerated section, rectangular
- 50 g chocolate (chocolate drops), more to taste
- 0.33 liters of milk
- 1 egg(s), size M
- 40 g sugar
- 50 g flour
- 2 packets of vanilla sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
French pastries with vanilla cream and chocolate pieces. Makes about 8 pieces.
Preheat the oven to 210°C (top and bottom heat). Pastry cream: Bring the milk to a boil with one sachet of vanilla sugar. Mix the egg with the sugar and the other sachet of vanilla sugar, then stir in the flour. Add the milk while stirring, then bring back to a boil. Let cool. Unroll one sheet of puff pastry, place it on a board, and spread with the cooled cream. Sprinkle the chocolate chips on top. Unroll the second sheet of pastry and place it on top. Cut into 7 cm wide strips and twist them together like a string (Torsade is the French word for string). Bake for 15 minutes.
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