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Chocolate Mocha Pastry

Pie, Pastry & Tart RecipesMakes 16 servings
Prep Time: 40 min
Baking Time: 50 min

Ingredients:

  • Pastry Ingredients:
    • 1        cup all-purpose flour
    • 1/2     cup butter
    • 2        Tablespoons water
    • 1/4     cup miniature semi-sweet real chocolate chips
  • Topping Ingredients:
    • 1        cup water
    • 1/2     cup butter
    • 1        cup all-purpose flour
    • 1        teaspoon vanilla
    • 3        eggs
  • Glaze Ingredients:
    • 1        teaspoon instant coffee granules
    • 2        Tablespoons warm water
    • 1 1/2  cups powdered sugar
    • 2        Tablespoons butter, softened
  • Drizzle Ingredients:
    • 1/4     cup miniature semi-sweet real chocolate chips
    • 1        teaspoon vegetable oil

Directions:

Preheat oven to 350F.

  1. In a large bowl, place 1 cup flour. Cut in 1/2 cup butter until crumbly.
  2. Stir in 2-Tablespoons water with fork, until flour is just moistened.
  3. Divide dough in half and shape into 2 balls.
  4. Pat each half to 12x3-inch rectangle about 3 inches apart on baking sheet.
  5. Sprinkle 2-Tablespoons chocolate chips over each half and press gently.
  6. In a 2-quart saucepan, combine 1 cup water and 1/2 cup butter.
  7. Cook over medium heat until mixture comes to a full boil for 6 to 8 minutes.
  8. Remove from heat and stir in 1 cup flour and vanilla.
  9. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball for about 1 minute. Remove from heat.
  10. Beat in eggs by hand, until smooth and glossy.
  11. Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture).
  12. 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.)
  13. Dissolve coffee granules in 2 tablespoons warm water in small bowl.
  14. Stir in powdered sugar and 2 tablespoons butter until smooth and creamy.
  15. Spread each cooled pastry with about 1/4 cup glaze.
  16. In a 1-quart saucepan, melt 1/4 cup chocolate chips and oil over low heat, stirring constantly, until smooth for 2 to 4 minutes.
  17. Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design.
  18. Cut each pastry into 1-inch slices.

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