PARADISE PUFF PASTRIES with chocolate cream, ready in 15 minutes, super easy and quick, recipe with puff pastry to make in no time, delicious and indulgent sweets.
Delicious paradise puff pastries with chocolate cream, a simple and quick dessert to prepare, perfect after lunch or dinner, also great for breakfast, crunchy outside and soft inside.
A really simple and very indulgent puff pastry recipe, an egg-free cream that can be prepared in a few minutes, a real delight, kids love them too, one leads to another.
The paradise puff pastries with chocolate cream are truly delicious, a perfect dessert to serve even for unexpected guests, the cream is ready in 5 minutes, they can be frozen and baked as needed.
Of course, they can be filled in many ways, such as with PASTRY CREAM or PISTACHIO PASTE or NUTELLA or you can choose the savory version with ingredients you have available in the fridge.
Follow me in the kitchen today there are the paradise puff pastries with chocolate cream!
Quick Ricotta and Cream Puff Pastries
Quick and Easy Sweet Puff Pastries
Chocolate Filled Puff Pastries
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 473.48 (Kcal)
- Carbohydrates 34.19 (g) of which sugars 7.33 (g)
- Proteins 5.54 (g)
- Fat 35.79 (g) of which saturated 12.48 (g)of which unsaturated 17.74 (g)
- Fibers 1.71 (g)
- Sodium 144.24 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 puff pastry
- 0.35 oz butter
- 0.54 cup mascarpone
- 1 tbsp condensed milk
- 2.12 oz 60% dark chocolate
Preparation
Cut the puff pastry lengthwise into 3 equal strips.
Melt the butter, brush the pastries, and layer them.
Roll it well, wrap in paper and refrigerate for 30 minutes or freeze for 15-20 minutes.
Melt the chocolate in a double boiler, let it cool slightly, and mix it with mascarpone and condensed milk, stir well.
Take the roll from the fridge and cut into slices of about 1 inch, then push the center outward with your thumbs to form a shell shape.
Fill with cream and close the base to prevent filling from spilling out.
Bake in a preheated oven at 392°F (200°C) for 15 minutes.
Bon appétit
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