Chocolate creams

Chocolate cream biscuits

Sweet pastry biscuits topped with a mouse-like chocolate cream, delicious with afternoon tea or after a meal with coffee. Very more-ish.

Make in advance:

Pastry base – freeze baked pastry rounds for up to one month and defrost on day of serving
Chocolate cream – freeze in a plastic bag for up to one month, defrost on day of serving then assemble as instructed below

Makes about 35 biscuits | Baking time 10-12 minutes at 180 C

Utensils required: Double boiler| electric whisk |measuring cups & spoons & scale| 2 x baking trays

Pastry base

60 grams unsalted butter
1/4 cup (55 grams) castor sugar
1 large egg yolk
3/4 cup (113 grams) plain flour

  1. Cream butter and sugar until light and fluffy
  2. Add egg yolk and mix until combined
  3. Add flour and mix until the dough comes together and is smooth, then flatten slightly and wrap in plastic wrap
  4. Refrigerate for 30 minutes
  5. Preheat oven to 180 C and line 2 baking sheets
  6. Roll out pastry thinly and cut into 4 cm rounds
  7. Bake for 10-12 minutes or until a light golden colour
  8. Transfer on a wire rack to cool completely
  9. Then pipe a rosette of chocolate cream using a star nozzle on each round and top with a roasted hazelnut
  10. Place in the fridge for 15 minutes before serving

Chocolate cream topping

1/3 cup icing sugar (55 grams)
1 large egg yolk
100 grams dark chocolate – 70% cocoa solids
100 grams unsalted butter
Hazelnut flavouring drops or 1 teaspoon coffee extract (optional)
Whole roasted hazelnuts for decoration

  1. Mix sifted icing sugar and egg over boiling water, stirring constantly until thick – about 2 minutes
  2. Remove from heat and cool
  3. Melt chocolate over boiling water – set aside and cool
  4. Beat butter until fluffy then add egg mixture and mix until combined
  5. Add chocolate and flavouring and beat until combined
  6. Refrigerate for 15 minutes before piping