1/2 cup pure cane sugar
1 cup warm milk
1 tablespoon unsweetened cocoa powder or cacao powder
1 teaspoon ground cinnamon
4 to 5 drops of peach or rum extract
2 cups all-purpose flour
1/2 tablespoon active dry yeast
Filling:
400g dark chocolate bar, 200ml heavy cream, 1 tablespoon honey, 4 drops of rum extract
1/2 cup pure cane sugar
1 cup warm milk
1 tablespoon unsweetened cocoa powder or cacao powder
1 teaspoon ground cinnamon
4 to 5 drops of peach or rum extract
2 cups all-purpose flour
1/2 tablespoon active dry yeast
Filling:
400g dark chocolate bar, 200ml heavy cream, 1 tablespoon honey, 4 drops of rum extract
Dissolve the sugar in milk
Then add the cocoa powder, cinnamon, and extract, and mix well
Add the flour and mix until a dough forms like a cake batter
If the dough is too thick, add a little more milk
Finally add the yeast
Turn the dough into a greased baking dish and bake for 20 minutes
Filling:
Mix all the ingredients in a bowl and microwave for 1 minute
Assembly:
After cooling, divide the pie into 20 pieces
Cut each piece of pie in half and fill it
Finally cover the pielets with dark chocolate.
