Chocolate pies triangles

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Chocolate pies triangles

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Ingredients

1 packet crust sheet
FOR THE CHOCOLATE CREAM
700 ml fresh milk whole
300 gr. cream With 35% fat
80 ml Grand Marnier liqueur or brandy
130 gr. white granulated sugar
60 gr. corn flour
2 eggs
6 Egg yolks
30 gr. Cocoa powder
220 gr. chocolate couverture cut into pieces
Half a tsp. Ceylon cinnamon powder
Zest of half orange dewaxed
100 gr. cow butter at room temperature
FOR SPREADING THE SHEETS
200 gr. cow butter Melted
FOR THE FINISH
powdered sugar
  • Medium

Ingredients

  • FOR THE CHOCOLATE CREAM

  • FOR SPREADING THE SHEETS

  • FOR THE FINISH

Directions

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Chocolate pies triangles

A flourishing taste

Festive taste that children really like. The chocolate cream is rich and very tasty. Orange and cinnamon give a special aroma and the strong orange liqueur or brandy have their role.

They are also suitable for breakfast and accompany our afternoon tea.

The sweets are baked in the oven and the sheet should be crispy. Once we take it out of the oven we should not cover them to keep them crisp.

Efi sprinkles them as soon as she takes them out with liqueur, the same one she used in the cream, and lets them dry for a while, and serves them without powdered sugar.

But because what we made is for our little friends, we did not sprinkle them with extra alcohol and we preferred powdered sugar. You can also pour chocolate sauce on top and make different shapes on the chocolate pie.

The choice is yours anyway you will love them.

Chocolate pies triangles

From Efi Markozanes, famous cook

Steps

1
Done

First we prepare the cream.

2
Done

We put the milk, half the sugar, the cream, the orange liqueur, the cinnamon in a saucepan and we heat over medium heat.

3
Done

In a large bowl, we whisk together the remaining sugar with the corn flour, whole eggs and yolks.

4
Done

Just before the milk mixture boils, add 1/3 to the egg mixture and we stir.

5
Done

We pour the contents of the bowl into the pot with the rest of the milk.

6
Done

We add the cocoa and chocolate and we mix.

7
Done

We continue stirring over the heat until the cream thickens and begins to boil.

8
Done

We remove from the heat and we add the orange zest and 100 gr. butter stirring until completely melted.

9
Done

At the same time, we cut the sheets into 30 strips about 12 cm wide and cover them with a towel so that they do not dry out.

10
Done

We take a strip, we put it on the counter and we butter it with the brush along its entire length and we put a second sheet on top.

11
Done

We put a spoonful of the filling, we left at the bottom of the sheet. We grasp the left corner above the filling and we bring it to rest on the other side of the sheet, to create a triangle and we continue in the same way folding upwards until the end of the strip.

12
Done

We continue the same process until the filling is runs out.

13
Done

In a pan, we spread baking paper and we put each chocolate pie that we prepare and brush it with egg.

14
Done
15 - 20 minutes

We bake in a preheated oven at 170° C for 15 - 20 minutes, until the sheet is golden brown and crispy.

15
Done

We take them out of the oven and we let them cool a bit and sprinkle with powdered sugar and a little cinnamon

TDriver

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Lemon biscuits
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Grandma’s pumpkin pie
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Lemon biscuits

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