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1
First prepare chocolate pastry cream.
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2
Set out a large bowl of ice water and a smaller bowl.
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3
In a stainless steel pot, bring the milk to a boil.
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4
Whisk together the yolks, sugar and cornstarch in a mixing bowl.
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5
Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
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6
Continue adding milk, a little at a time, until fully incorporated.
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7
Boil the mixture, whisking constantly, for one to two minutes.
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8
Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
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9
Place the small bowl into the ice water bath.
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10
Stir frequently to keep the cream smooth.
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11
Cool to 140 degrees.
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12
Remove the cream from the ice bath and stir in the butter, in three or four additions.
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13
Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
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14
Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
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15
Place the pastry cream into a pastry bag fitted with a round tip.
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16
Cut the puff pastry into 15 rectangular pieces.
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17
Place them on a parchment-lined sheet pan.
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18
Turn convection oven to 375 degrees.
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19
Dust the tops of the pastry rectangles with granulated sugar.
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20
Bake for eight to ten minutes.
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21
Turn pan around and bake for another eight to ten minutes.
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22
Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
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23
Sift powdered sugar on the unbrowned side of the pastry.
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24
Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
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25
Watch carefully during this phase so pastry does not burn.
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26
Remove from the oven and cool to room temperature.
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27
Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
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28
Dust plates with cocoa powder and serve.
