![]() ![]() HALFWAY TO HOMEMADE OPTION: Instead, buy a jar of thick fudge topping. The ideal filling for chocolate pop tarts. Once cooled, it’s rich, thick and spoonable. For chocolate chip pop tarts, sprinkle the tops with mini chocolate chips or chocolate shavings. For Garnishing: Use chocolate jimmies (soft sprinkles) and/or Maldon sea salt flakes.But you can use whatever type you already have on hand. Pure Vanilla Extract: I use Mexican vanilla extract.Butter: I use salted butter for the chocolate glaze, but you can use unsalted butter and add in a pinch of salt.Heavy Cream: This helps thin out the glaze to the ideal consistency.I use Hershey’s original unsweetened baking cocoa. Unsweetened Cocoa Powder: Makes this delicious chocolate glaze extra chocolatey.It adds sweetness and provides structure. Powdered Sugar: This ingredient is the base of the chocolate glaze.When brushed over the pastry dough, the egg wash helps the chocolate pop tarts become crisp when baked. Large Egg: The egg is beaten with a splash of water to create an egg wash.Make sure the water is super cold so the crust will be flaky. ![]() Ice Water: Helps bring the ingredients together to form a dough.Just eliminate the kosher salt in this chocolate pastry dough recipe. Butter: I use unsalted butter so I know the exact amount of salt I’m adding into the dough.Kosher Salt: Helps balance the sweetness of the pastry dough.Granulated Sugar: Adds delicious sweetness to this recipe.It gives the pastry a deep chocolaty flavor. Unsweetened Cocoa Powder: I use Hershey’s original unsweetened baking cocoa.Make sure to measure using the spoon-and-level method. All-Purpose Flour: This is the main dry ingredient for our pastry dough crust. ![]()
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