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1
Roll out the puff pastry dough on a lightly floured surface to about 1/4 inch thick.
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2
Cut out ten 6-inch circles and place on parchment-lined baking sheets.
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3
Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (dont form into a ball!).
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4
Roll the top lightly to smooth and even it out.
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5
Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges.
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6
Lightly beat the egg yolks with a fork and brush along the edges.
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7
Place the remaining 5 circles on top and press tightly along the edges to seal.
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8
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.
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9
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.
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10
Seal with some egg yolk.
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11
Refrigerate while you preheat the oven.
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12
Preheat the oven to 375F.
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13
Mix the remaining egg yolks with the milk and brush the tops of the pastries.
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14
Bake until the tops and bottoms are golden, 20 to 30 minutes.
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15
Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
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16
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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17
Play around and have some fun giving the piggies a personality of their own.
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18
(You can put the chocolate in separate plastic syringes or squeeze bottles and put them in the microwave for a few seconds to melt, then squeeze the chocolate onto the pastries.)
