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Recipe Category: Mexican
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Ingredients
Recipe for: Cochinitos de Hojaldre
Serves 5
- 1 recipe Quick Puff Pastry
- 1 recipe Pastry Cream
- 2 egg yolks
- 1 tablespoon whole milk or heavy cream
- 2 ounces white chocolate, melted
- 2 ounces dark chocolate, melted
Method
- Roll out the puff pastry dough on a lightly floured surface to about ¼ inch thick
- Cut out ten 6-inch circles and place on parchment-lined baking sheets
- Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don’t form into a ball!)
- Roll the top lightly to smooth and even it out
- Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges
- Lightly beat the egg yolks with a fork and brush along the edges
- Place the remaining 5 circles on top and press tightly along the edges to seal
- Cut out five 2-inch circles for the noses and make two little holes with a toothpick or skewer; attach the noses to the tops of the pastries with some of the egg yolk
- To make the ears, cut out 10 circles that are a bit smaller than the nose and pull one side slightly so they are a bit pointy, giving them a bit of movement
- Seal with some egg yolk
- Refrigerate while you preheat the oven
- Preheat the oven to 375°F
- Mix the remaining egg yolks with the milk and brush the tops of the pastries
- Bake until the tops and bottoms are golden, 20 to 30 minutes
- Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely
- To decorate, spread a little circle of the melted white chocolate to make eyeballs, allow to set, and then put a smaller circle of melted dark chocolate on top of the white to make the center of the eye
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