Name: Chocolate Napolitans
Prep time: 45 min
Yield: 9
Ingredients: 3 puff pastry, sliced; 100 grams sugar; 50 grams corn masa flour; 3 eggs; 1/2 liters cow's milk; 100 grams chocolate, to melt; almonds, raw sliced; chocolates, in sprinkles (optional)

Preparation

45 mins

Low

We will mix in a bowl 100 g of sugar, refined corn flour, 3 beaten eggs, and half a liter of milk. We put it in a saucepan over medium heat and add 100 g of chocolate in pieces to melt. Without stopping to stir, we cook until the chocolate is completely melted and we have a smooth cream with the desired thickness (it shouldn't be too liquid so it doesn't escape from the puff pastry). In the pictures, you can see the ideal thickness for the cream. Once it's ready, we let it cool. Now that we have the cream ready and at the desired temperature, let's "assemble" the Napolitans. Preheat the oven to 190º C. Roll out a sheet of puff pastry and, using a pastry bag, place some lines of cream along the puff pastry from the middle of the sheet to one side, without reaching the edges of the sheet. Place 3 lines close together and then finish with another 2 on top. Cover the cream with the short side of the sheet, brush with beaten egg, and cover with the remaining side.