Two-Tone Pastries
Baking and Desserts • World
Description
Two-Tone Pastries
Ingredients
- Wheat Flour 3 tablespoons
- Grated Chocolate 0 oz
- Milk 5 fl oz
- Egg white 1 piece
- Powdered Sugar 5 oz
- Egg white 2 pieces
- Butter 0 oz
- Brown Sugar 2 tablespoons
- Vanilla extract ¼ teaspoon
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
Grease 12 small muffin molds with butter. Sift 2 tablespoons of flour into a bowl and add the almonds and 60 grams of powdered sugar. Add the egg white and knead the dough well.
Step 2
Transfer to a floured surface and roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 375°F. Roll out the dough between 2 sheets of parchment paper to a thickness of 3 mm. Cut out 12 circles with a diameter of 7 cm. Place the dough in the molds and press lightly. Bake in the oven for 10 minutes until golden.
Step 3
In a saucepan, pour in the milk, reserving 2 tablespoons, and add the remaining flour. Place over medium heat for 2 minutes. Remove from heat and stir in the egg yolks. Cover with plastic wrap and let it sit for a while.
Step 4
Using a mixer, beat the softened butter, brown sugar, and vanilla until creamy. Add the egg-milk mixture and mix well. Spoon a small amount into each baked mold.
Step 5
Mix the remaining powdered sugar and 2 tablespoons of milk and place over a water bath, stirring until smooth. Divide the icing in half and add cocoa to one half.
Step 6
Top the pastries with the white icing so that it covers only half of the pastry, while the other half is covered with chocolate icing. It should result in one half being white and the other half being chocolate.
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