Small chocolate gingerbread cream cakes

Name: Small chocolate gingerbread cream cakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (270 g) fresh butter puff pastry (ready to bake on baking paper; 42 x 24 cm); 1 TEASPOON Butter; 375 ml Milk; 75 g Dark chocolate, (85 % cocoa content); 2 TABLESPOONS Flour; 225 g Sugar; 1 TEASPOON Gingerbread spice; 1 pinch Salt; 1 Vanilla pod; 1 egg (size M); 3 Egg yolk (size M); 2 TEASPOONS Cocoa powder; 12 Raspberries to decorate; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh butter puff pastry (ready to bake on baking paper; 42 x 24 cm)
1 TEASPOON Butter
375 ml Milk
75 g Dark chocolate, (85 % cocoa content)
2 TABLESPOONS Flour
225 g Sugar
1 TEASPOON Gingerbread spice
1 pinch Salt
1 Vanilla pod
1 egg (size M)
3 Egg yolk (size M)
2 TEASPOONS Cocoa powder
12 Raspberries to decorate
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. Unroll the dough, lift it off the baking paper and place it on a floured work surface. Roll out slightly larger (approx. 45 x 26 cm). Cut out 10 circles (each approx. 10 cm Ø) from the dough. Place the remaining dough on top of each other, roll out again and cut out 2 more circles. Grease 1 muffin tray (12 troughs; approx. 90 ml each).
2
Line the trays with the dough circles, press them down and refrigerate. Bring butter and milk to the boil. Chop the chocolate and melt in the hot milk. Sift the flour. Mix in sugar, gingerbread spice and salt. While stirring vigorously, gradually stir into the milk and bring to the boil. Remove the pot from the stove. Cut open the vanilla pod and scrape out the pulp. Stir vanilla pulp, egg and egg yolks into the hot cream. Spread the cream into the hollows. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes until brown. Remove the tartlets and let them cool down on a cake rack.
3
Remove the pot from the stove. Cut open the vanilla pod and scrape out the pulp. Stir vanilla pulp, egg and egg yolks into the hot cream. Spread the cream into the hollows. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes until brown. Remove the tartlets and let them cool down on a cake rack. Remove from the tartlets. Dust with cocoa and decorate with raspberries
4
Waiting time 1 hour