Puff pastry hearts with chocolate cream

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 2 packs (à 300 g; à 5 slices) deep-frozen puff pastry
  • 1 Egg Yolk
  • 2-3 TABLESPOONS Sugar crystals
  • 300 ml Milk
  • 1 package Chocolate cream
  • 1 can(s) (314 ml) Mandarin Oranges
  • 12 chocolate leaves
  • 7-10 Tbsp Flour

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Brush all slices with water. Place 5 on top of each other and roll out 2-3 mm thick on a floured work surface. Cut out 24 large hearts.

  2. 2

    Cut out small hearts from 12 hearts again, so that a heart edge is created. Brush the edges of the whole hearts with water and put the heart edges on top. Whisk the egg yolk with some water and coat the small hearts and the edges of the hearts with it.

  3. 3

    Sprinkle small hearts with sugar crystals. Spread on two wet baking trays and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes one after the other until golden brown. Remove the hearts and let them cool down.

  4. 4

    Pour milk into a bowl, sprinkle chocolate cream powder and mix with the whisk of the hand mixer. Then beat at highest speed for 2 minutes until creamy. Chill the cream for about 10 minutes.

  5. 5

    Fold mandarins, up to 12 for decorating, into the chocolate cream. Pour the cream into the 12 large hearts and decorate with the retained mandarins and chocolate flakes. Results in 12 large and 12 small hearts.