300 g of laminated and frozen puff pastry
1 cup of granulated sugar
1/2 cup of unsalted butter, at room temperature
2 large eggs
1 chocolate bar with 200 g of dark chocolate chips (unsweetened)
1 tablespoon of vanilla extract
300 g of laminated and frozen puff pastry
1 cup of granulated sugar
1/2 cup of unsalted butter, at room temperature
2 large eggs
1 chocolate bar with 200 g of dark chocolate chips (unsweetened)
1 tablespoon of vanilla extract
1
Remove the plastic wrap from the pastry and roll it out to a thickness of about 1/8 inch
Cut into strips, each about 1 cm wide
Preheat the oven to 180°C (350°F)
Place one strip in each of the mini muffin tin liners, stretching them slightly to form a cup
Poke some small holes in the pastry with a fork
Bake for 20 minutes, or until golden brown
Let cool completely before filling
2
Beat the butter and sugar together until light and fluffy
Add the eggs one at a time, beating well after each addition
Melt the chocolate chips and stir into the mixture
Add the vanilla extract and beat until smooth
Refrigerate for 1 hour before filling and serving.
