Pastry dough
2 cups of water
3/4 cup of all-purpose flour
1 cup of milk
1 cup of honey
1/2 teaspoon of ground cloves (powdered)
1/2 teaspoon of ground cinnamon (powdered)
2 tablespoons of unsweetened cocoa powder
1 tablespoon of baking soda dissolved in milk
4 large eggs
1/2 pound of confectioner's sugar
Topping
1/2 pound of dark chocolate, melted
Pastry dough
2 cups of water
3/4 cup of all-purpose flour
1 cup of milk
1 cup of honey
1/2 teaspoon of ground cloves (powdered)
1/2 teaspoon of ground cinnamon (powdered)
2 tablespoons of unsweetened cocoa powder
1 tablespoon of baking soda dissolved in milk
4 large eggs
1/2 pound of confectioner's sugar
Topping
1/2 pound of dark chocolate, melted
Pastry dough
Grease with butter and dust with flour 55 mini-molds for peach cream pie, 6.5 cm in diameter
In a pan, boil the confectioner's sugar with water until it dissolves and thickens
Let it cool
Separate the egg yolks and beat the whites until fluffy. Reserve
Mix the flour, spices, chocolate, baking soda dissolved in milk, and egg yolks
Finally, add the whipped eggs and honey
Mix delicately
Place two tablespoons of the mixture into each mini-mold and arrange them on a baking sheet
Bake in a preheated oven until the edges start to brown
Remove from the oven, let it cool slightly, and demold
Topping
Melt the chocolate in a pan over low heat
When it's smooth, remove from heat and maintain the pan over hot water
If it hardens, reheat with water and repeat the process
Dip all peach cream pies into the melted chocolate and place them on parchment paper to dry.
