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1
Boil the milk with the vanilla extract.
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2
In a bowl whisk the egg yolks, sugar, and cornstarch. Gradually add the boiling milk.
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3
Decant into the pan and re-heat so the cream thickens.
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4
When the cream is ready, pour in bowl to cool down. Place a piece of plastic wrap on top so no skin forms on the surface. Set aside.
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5
Warm the milk, add the yeast, stir, and let stand 3 to 4 minutes. Pour into the food processor bowl, add the flour, softened butter, egg, sugar, and a pinch of salt.
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6
Knead for 5 to 6 minutes to obtain a homogeneous paste. Let stand for 1 hour in a warm place away from drafts, and covered with a clean cloth.
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7
In a bowl, mix the almond paste, sugar, and butter by crushing them with a fork to form a smooth mixture. Set aside.
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8
When the dough for the pastry is well risen, place on a floured surface, and divide into 8-10 dough balls.
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9
Roll out each ball of dough into a 10 square centimeters, and not too thin.
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10
At the center, drop a tablespoon of custard, cover it with a tablespoon of the filling mixture, and then place a square of chocolate on top.
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11
Fold each dough strip, covering the dough filling.
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12
Flip the balls, with the closed side down, on a baking sheet lined parchment paper.
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13
Let rise for about 40 minutes.
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14
Preheat oven to 200 degrees Celsius.
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15
Brush the balls with an egg yolk diluted with milk.
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16
Bake for 15 to 18 minutes.
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17
Cool on a rack, and brush a little bit of melted dark chocolate on top.
