Real Recipes From Real Home Cooks ®

chocolate mocha pastry

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Flaky pastry topped with a moist cream puff layer and glazed with mocha and chocolate. Recipe / Photo Adapted from Land o Lakes

(3 ratings)
yield 16 serving(s)
prep time 40 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For chocolate mocha pastry

  • PASTRY
  • 1/2 c
    butter ( or margarine )
  • 1 c
    all purpose flour
  • 2 Tbsp
    water
  • 1/4 c
    semi sweet miniature chocolate chips
  • TOPPING
  • 1 c
    water
  • 1/2 c
    butter ( or margarine )
  • 1 c
    all purpose flour
  • 1 tsp
    vanilla
  • 3
    eggs
  • GLAZE
  • 1 tsp
    instant coffee granules
  • 2 Tbsp
    warm water
  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    butter ( or margarine ) softened
  • 1/4 c
    semi sweet miniature chocolate chips
  • 1 tsp
    vegetable oil

How To Make chocolate mocha pastry

  • 1
    Heat oven to 350°F. Place 1 cup flour in large bowl; cut in 1/2 cup butter until crumbly. Stir in 2 tablespoons water with fork, until flour is just moistened. Divide dough in half; shape into 2 balls.
  • 2
    Pat each half to 12x3-inch rectangle about 3 inches apart on baking sheet . Sprinkle 2 tablespoons chocolate chips over each half; press gently.
  • 3
    Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). Remove from heat; stir in 1 cup flour and vanilla.
  • 4
    Reduce heat to low; cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
  • 5
    Beat in eggs with wooden spoon, until smooth and glossy. Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture). Bake for 50 to 55 minutes or until surface is crisp and golden brown; cool completely. (Topping rises during baking and shrinks during standing, forming a custard-like layer.)
  • 6
    Dissolve coffee granules in 2 tablespoons warm water in small bowl; stir in powdered sugar and 2 tablespoons butter until smooth and creamy. Spread each cooled pastry with about 1/4 cup glaze.
  • 7
    Melt 1/4 cup chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 4 minutes). Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design. Cut each pastry into 1-inch slices.
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