Chocolate Natas
very easy
Ingredients
- 7-10 Tbsp a little + 1 tsp butter
- 1 (270 g) Roll of puff pastry
- 2 TABLESPOONS + some flour
- 1 Vanilla pod
- 375 ml Milk
- 75 g Fine dark chocolate (85 % cocoa content)
- 225 g Sugar
- 1 TEASPOON Gingerbread spice
- 7-10 Tbsp Salt
- 1 egg + 3 egg yolks (size M)
- 2 TEASPOONS Cocoa powder
- 7-10 Tbsp Fruits to decorate
Directions
- 1
Grease the 12 troughs of a muffin tray. Unroll the puff pastry and roll it out slightly larger (approx. 26 x 45 cm) on a little flour. Cut out or cut out 10 circles (approx. 10 cm Ø each) from the dough.
- 2
Place the dough remains on top of each other (do not knead!) and cut out 2 more circles. Place the dough circles in the troughs, press on the edges and chill.
- 3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). ##Cut open the vanilla pod lengthwise and scrape out the pith. Bring milk, vanilla pod and 1 teaspoon butter to the boil. Break the chocolate into pieces and melt in it.
- 4
Sieve 2 tablespoons of flour into a bowl and mix with sugar, ##gingerbread spice## and 1 pinch of salt. Stir vigorously into the boiling milk. Bring to the boil and simmer for 3-4 minutes. Remove the pod.
- 5
Whisk vanilla pulp, ##egg## and egg yolk. Stir in 2-3 tbsp. of hot cream, then stir into the rest of the cream. Spread the cream into the bowls. Bake in the oven for 12-15 minutes.
- 6
Leave to cool for approx. 10 minutes in the wells, then remove. Dust with cocoa and decorate with fruits. Serve lukewarm or cold.
Nutrition Facts
270 kcal
32 g
13 g
5 g
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