Chocolate flaky pastry kitchen

Name: Chocolate flaky pastry kitchen
Cook time: 57 min
Total time: 57 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 1 Roll of fresh puff pastry (270 g, refrigerator shelf;; 7-10 Tbsp z. B.; 7-10 Tbsp a little + 2 tablespoons flour; 3/8 l Milk; 75 g Fine dark chocolate (85 % cocoa); 200 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON Gingerbread spice; 1 egg + 3 egg yolks (size M); 2 TEASPOONS Cocoa; 7-10 Tbsp Raspberries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
57 mins

TOTAL TIME
57 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
1 Roll of fresh puff pastry (270 g, refrigerator shelf;
7-10 Tbsp z. B.
7-10 Tbsp a little + 2 tablespoons flour
3/8 l Milk
75 g Fine dark chocolate (85 % cocoa)
200 g Sugar
7-10 Tbsp Salt
1 TEASPOON Gingerbread spice
1 egg + 3 egg yolks (size M)
2 TEASPOONS Cocoa
7-10 Tbsp Raspberries

Directions

1
Grease the 12 troughs of a muffin tray. Unroll the puff pastry and roll out slightly larger (approx. 26 x 45 cm) on a little flour. Cut out 12 circles (each approx. 10 cm Ø) from the dough. Place the dough circles in the hollows, press them on the edges and chill.
2
Stir 5 tablespoons of milk and 2 tablespoons of flour until smooth. Warm up the rest of the milk. Break chocolate into pieces and melt in it. Stir in sugar, 1 pinch of salt and gingerbread spice, bring to the boil. Stir in the flour and simmer for 2-3 minutes.
3
Take the pot off the stove. Whisk egg and egg yolk together. First stir in 3 tablespoons of hot chocolate milk, then stir into the rest of the chocolate milk. Spread into the hollows.
4
Bake the cakes in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 12-15 minutes. Let them cool down and dust with cocoa. Decorate with raspberries if desired.