Chocolate Pistachio Cruffin

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Chocolate Pistachio Cruffin Ingredients

Ingredients for the Dough

3 rectangular puff pastry sheets

Ingredients for Pastry Cream

½ glass of milk
½ glass of cream
1 tablespoon of flour
1 teaspoon of wheat starch
½ glass of granulated sugar
1 egg yolk
1 teaspoon of butter
¼ packet of vanilla powder
1 tablespoon of mascarpone cheese
1 tablespoon of powdered pistachios
¼ cup of dark chocolate

Topped Ingredients

Rice Pistachios

For the dough;

Fold your 45 cm aluminum foil into 3 as a thin long rectangle.
Then cut this foil in half in the middle and staple it to form a circle.
You will have 7 cm diameter and 2 cm high circles.
Take your puff pastry dough from the freezer on your counter and soften it slightly.
Cut long thin strips 2 cm wide from your puff pastry.
Place the puff pastry dough you cut into the ready molds.
Put another layer of puff pastry inside and place it on your baking tray with baking paper.
Bake at 200 degrees for 20 – 25 minutes.

For the pastry cream;

Take milk and cream in a sauce pan and heat them slightly.
Take flour, wheat starch and granulated sugar into your mixing bowl and mix.
Take the egg yolks into the flour mixture and mix it with a whisk to bring it to the consistency of sand.
Pour your heated creamed milk into the flour mixture slowly and mix. Mix and cook by mixing.
Take the cooked pastry cream in a mixing bowl and whisk it to cool slightly.
Add vanilla, butter, mascarpone cheese, powdered pistachios and dark chocolate and mix with a whisk.
if you wish, put it in the squeezing bag where you put the squeezing tip and take it to the refrigerator and cool it thoroughly.

To combine;

Cool the cooked cruffin dough.
Squeeze the cooled pastry cream onto your cooled dough.
Sprinkle rice and pistachios on the pastry cream and serve.

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