Chocolate And Vanilla Vol Au Vents
- 1 thawed puff pastry sheet
- 4 egg yolks
- 1/4 cup white sugar
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup dark chocolate chips
- handful of chopped toasted pistachio nuts
- handful of pomegranate seeds
- In a bowl, whisk the egg yolks and sugar until smooth and pale.
- In a saucepan, bring to a simmer the milk and vanilla extract. Stir the milk so it doesn't burn at the bottom.
- Pour half the hot milk over the egg yolks and sugar mixture, slowly add the rest of the milk.
- Pour the mixture back into the saucepan and bring to a boil while stirring. Reduce heat to medium and stir continuously until the mixture starts to boil and become pudding-like.
- Place half in a bowl. In another bowl, mix the chocolate chips and the other half of the pastry cream. Cover both bowls with saran wrap and place in the fridge to cool down.
- Preheat oven to 355u0b0F.
- Roll out the puff pastry dough until half the thickness. Using half the dough, cut out medium-sized circles. Using the other half, cut our smaller circles.
- Brush the milk onto the outer rings and place them on the medium-sized circles. Brush the circles with more milk and place them on a baking sheet covered with parchment paper.
- Place in the oven and bake for 12 minutes. Once cooled down, dig out the middle portion of the puff pastry.
- Pipe the vanilla and chocolate pastry cream into two separate piping bags.* Fill the pastry cases with your choice of pastry cream and top with pistachios, pomegranate seeds or a combination of both!
pastry sheet, egg yolks, white sugar, milk, vanilla, chocolate chips, handful, handful of pomegranate seeds
Taken from www.yummly.com/recipe/Chocolate-and-Vanilla-Vol-Au-Vents-1856681 (may not work)