2 sheets frozen puff pastry
Filling
½ c sugar
3 T cornstarch
1-1/2 c milk
3 egg yolks, slightly beaten
¾ c chocolate mini chips
½ t vanilla
Frosting
1-1/2 c powdered sugar
1 T corn syrup
¼ t vanilla
1-2 T hot water
Glaze
¼ c butter
1/3 c cocoa
Thaw folded pastry as directed, gently unfold. Roll each on floured surface to 15x12 rectangle. Place on ungreased cookie sheets; prick each sheet thoroughly with fork. Bake at 350 for 18-22 minutes or until puffed and lightly browned. Cool completely on cookie sheets.
Prepare Filling: Combine sugar, cornstarch, and milk in medium saucepan. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Gradually stir small amount of mixture into egg yolks, blend well. Return egg mixture to mixture in pan. Cook over medium heat; stirring constantly on1 minute. Remove from heat, add mini chips and vanilla, stirring until chips are melted and mixture is smooth. Press plastic wrap directly on surface. Cool, chill thoroughly.
Cut one rectangle lengthwise into 3 pieces. Place one piece on serving plate, spread with ¼ of the cream filing. Top with second piece of pastry; spread with ¼ of the filling. Place remaining piece on top; set aside. Repeat process with remaining pastry and filling.
Prepare vanilla frosting: Combine ingredients in small bowl; beat to spreading consistency.
Spread half of the frosting in each rectangle.
Prepare chocolate glaze: Melt butter; remove from heat; stir in coca until smooth; cool.
Drizzle half of the glaze in decorative design over frosting on each rectangle. Cover chill at least one hour.
Cut each rectangle into six pieces.
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