Chocolate Mud Pastries
(Makes 24)
I am giving you a recipe for
24 because I recommend you freeze one tray (uncooked) for your next brunch
party. Bake straight from freezer at the
temperature in the recipe.
Ingredients
|
250g puff pastry
150g dark chocolate
60g (6 tbsp) unsalted butter
155g (¾ cup plus 4½ tbsp) castor sugar
|
2 eggs
1 tsp pure vanilla essence
14g (2 tbsp) flour (sifted)
|
Method
·
Prepare muffin tins. We use baking spray.
·
Roll out pastry on a floured
bench into a 27cm square.
·
Cut pastry into twenty four
7.5cm squares.
·
Press each pastry square into
the bottom of each prepared muffin cup.
Continue until all squares have been pressed into muffin tins.
·
Preheat oven to 200ºC.
·
Rest pastry for 20 - 30 minutes
in the refrigerator.
·
Meanwhile, put chocolate and
butter into a pot set over another pot of simmering water. Gently melt chocolate and butter and then
stir sugar in. (The chocolate mixture
should only be warm).
·
Whisk eggs and vanilla together
and add to chocolate mixture. Stir in flour.
·
Spoon 1 tbsp chocolate mixture
into the centre of each pastry cup.
·
Bake for 15 - 20 minutes or
until pastry is golden. Remove mud
pastries from muffin pans on to a cooking rack.
·
Dust with icing sugar to serve.