Name: RECIPEPT: Chocolate princesses
Total time: 2 h 20 min
Ingredients: 250 g milk; 40 g egg yolks (2 M egg yolks); 2 squeezes of BAM vanilla paste; 75 g crystal sugar; 10 g BAM cocoa powder; 15 g starch; 60 g BAM dark chocolate; 30 g butter; 150 g sweet whipping cream; 30 g soft butter; 40 g brown sugar; 35 g plain flour; 5 g BAM cocoa powder; 80 g water; 45 g butter; pinch of salt; 45 g plain flour; 70-75 g eggs

Ingredients:

For the chocolate pastry cream:

250 g milk
40 g egg yolks (2 M egg yolks)
2 squeezes of BAM vanilla paste
75 g crystal sugar
10 g BAM cocoa powder
15 g starch
60 g BAM dark chocolate
30 g butter
150 g sweet whipping cream

For a crumbly sweet dough - craquelin:

30 g soft butter
40 g brown sugar
35 g plain flour
5 g BAM cocoa powder

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate pastry cream:

Bring 250 g of milk and the vanilla paste to the boil. Mix the remaining milk smoothly with the egg yolks, sugar, cocoa and starch. When the milk comes to the boil, skim it off and pour some of it over the egg yolk mixture, stirring constantly to temper the yolks, then pour the mixture into the saucepan and cook for a few minutes, stirring constantly, to thicken the cream.

Remove from the heat and melt the butter and chocolate in the cream. Transfer the custard to a large plastic container and cover with plastic wrap so that the plastic wrap is touching the custard. Cool the custard to room temperature before putting it in the fridge.

For a crumbly sweet dough - craquelin:

Mix all the ingredients together to form a soft, sticky dough. Roll out the dough 2 mm thick between two sheets of baking paper and place in the freezer.

For puff pastry:

Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil in a saucepan. When it comes to the boil, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.

Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

Fill a piping bag fitted with a large round nozzle with the mass and spray 10 equal-sized mounds (or 12 smaller ones) onto the silicone base, making sure to spray the mass sufficiently far apart and to hold the piping bag upright while spraying.

Take the sweet pastry out of the freezer and cut out 10 circles, 4-5 cm in diameter. Place each cut circle on top of the puff pastry and press gently. Place in the oven on the middle rack and bake for 30 minutes. After 30 minutes, remove the baking tray briefly, prick each princess with a toothpick and bake for a further 10 minutes. Remove the baked princesses immediately from the baking tray and cool on a wire rack.

For stuffing princesses:

Whip the sweet cream. Whisk the cooled chocolate cream and fold in the whipped cream with a spatula.

Pierce the cooled princesses in the bottom or top centre with a large round spatula. Stuff the cream into a piping bag and fill the princesses. Using the remaining cream, pipe a mound on top of each princess and decorate the princesses as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Dark Chocolate Drops, 500 g

16,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Recipe book: modern desserts

29,90 €

Ingredients:

For the chocolate pastry cream:

250 g milk
40 g egg yolks (2 M egg yolks)
2 squeezes of BAM vanilla paste
75 g crystal sugar
10 g BAM cocoa powder
15 g starch
60 g BAM dark chocolate
30 g butter
150 g sweet whipping cream

For a crumbly sweet dough - craquelin:

30 g soft butter
40 g brown sugar
35 g plain flour
5 g BAM cocoa powder

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate pastry cream:

	Bring 250 g of milk and the vanilla paste to the boil. Mix the remaining milk smoothly with the egg yolks, sugar, cocoa and starch. When the milk comes to the boil, skim it off and pour some of it over the egg yolk mixture, stirring constantly to temper the yolks, then pour the mixture into the saucepan and cook for a few minutes, stirring constantly, to thicken the cream.
	Remove from the heat and melt the butter and chocolate in the cream. Transfer the custard to a large plastic container and cover with plastic wrap so that the plastic wrap is touching the custard. Cool the custard to room temperature before putting it in the fridge.

For a crumbly sweet dough - craquelin:

Mix all the ingredients together to form a soft, sticky dough. Roll out the dough 2 mm thick between two sheets of baking paper and place in the freezer.

For puff pastry:

	Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil in a saucepan. When it comes to the boil, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.
	Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

For stuffing princesses:

	Whip the sweet cream. Whisk the cooled chocolate cream and fold in the whipped cream with a spatula.
	Pierce the cooled princesses in the bottom or top centre with a large round spatula. Stuff the cream into a piping bag and fill the princesses. Using the remaining cream, pipe a mound on top of each princess and decorate the princesses as desired.

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Chocolate princesses

Ingredients: