Pavese Matao

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Pavese Matao

Napolitans Chocolates

45 mins

Low

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Pavese Matao

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For breakfast quietly on a Sunday, a holiday, a holiday, a day of those that get up relaxed and unhurried are death. Some delicious Chocolate Neapolitans fresh out of the oven that happened to tell you how they are made with

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Ingredients

9 portions

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3 puff pastry, in sheets
100 grams sugar
50 grams cornmeal
3 eggs
1/2 liters milk
100 grams chocolate, to melt
almonds, raw rolled
chocolates, in noodle (optional)

Preparation

We are going to mix in a bowl the 100 g of sugar, the refined corn flour, the 3 beaten eggs, the half liter of milk. We put it in a saucepan over medium heat and add the 100 g of chocolate to melt into pieces. While stirring, let it cook until the chocolate melts completely and we have a thin cream with the desired thickness (it can not be too liquid so that it does not escape from the puff pastry). In the photos you can see the ideal thickness for the cream. Once we have it ready we let it cool down.

We already have the cream ready and at the desired temperature so let's \ "assemble \" the Neapolitans. Preheat the oven to 190 º C. We spread a sheet of puff pastry and with the help of a pastry bag we put a few cords of cream along the puff pastry in the middle of the sheet to one side without reaching the ends of the sheet. We put 3 strings attached and then finish with another 2 on top. We cover the cream with the short side of the sheet, we paint beaten egg and cover with the side that we have left.

We cut the Neapolitans as much as we want, we try to keep the opening down, we paint them with the beaten egg and decorate them with the rolled almonds.

We bake at 190ºC for 12 - 15 minutes. When we see that they are getting golden, we take them out of the oven and add the chocolate noodles. We let cool and ready to eat.