120g of butter
1 cup (dry) of all-purpose flour
2 cups (dry) of wheat flour
2 eggs
2 teaspoons of baking powder
Chocolate Cream for the filling:
2 cups of milk
3 tablespoons of chocolate
2 tablespoons of cornstarch, finely sifted
2 egg yolks
1/2 teaspoon of vanilla extract
Whipped cream "Chantilly"
toasted coconut flakes
120g of butter
1 cup (dry) of all-purpose flour
2 cups (dry) of wheat flour
2 eggs
2 teaspoons of baking powder
Chocolate Cream for the filling:
2 cups of milk
3 tablespoons of chocolate
2 tablespoons of cornstarch, finely sifted
2 egg yolks
1/2 teaspoon of vanilla extract
Whipped cream "Chantilly"
toasted coconut flakes
To make the dough, beat the butter until it becomes soft
Then combine with all-purpose flour, baking powder, eggs and milk
Mix with your fingers, without overworking the dough
Once combined, fill a pirex mold with the dough and bake in a hot oven
After baking and cooling, spread whipped cream "Chantilly"
Dust with toasted coconut flakes, including the sides of the pirex
Make the cream by heating milk, chocolate, and all-purpose flour to taste
If the chocolate is not sweet enough, 2 tablespoons of all-purpose flour will be a good measure
Convenient to prove
When boiling, add cornstarch dissolved in 2 cups of milk and stir vigorously to prevent lumps
When thickening, add well-beaten egg yolks and vanilla extract, but outside the heat
Mix well and simmer for another two minutes, always stirring
Let it cool and pour this chocolate cream over the whipped cream "Chantilly" on top of the dough
Decorate with the remaining whipped cream "Chantilly", in a crown and dust with toasted coconut flakes.
