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Custard and Double Chocolate Pockets

Custard and Double Chocolate Pockets

Method

Thanking our member, Sintages Panos, for the very carefully detailed recipe! Delicious pockets that are not only filled with creamy custard but velvety chocolate cream too!!!  Simply divine…

  • Preheat oven to 180* C (350* F) Fan.
  • Slice open the vanilla pod, remove the seeds and bean and add them to the milk along with the sugar. Bring to a boil and stir until the sugar melts.
  • Melt the butter in a medium pot. Add the semolina and sauté for 1 minute while constantly stirring with a spoon.
  • Add the hot milk mixture and simmer while stirring vigorously for about 5 minutes, until the cream thickens.
  • Remove from heat. Remove the vanilla bean and set aside for 5 minutes, letting the cream cool slightly. Stir once or twice so that it doesn’t form a thick layer over the top.
  • Whisk together the eggs, egg yolks and salt. Add the cream and continue to whisk until completely incorporated. Careful not to cook the yolks.
  • Place 850 g of the custard in a separate bowl. Set aside.
  • Add the orange zest to the remaining custard and stir. Cover with plastic wrap. Place the plastic wrap directly onto the custard, to stop it from creating a thick layer over the top. Set aside to cool.
  • To the 850 g of custard we set aside, add the 150 g dark chocolate couverture and 50 g warm milk. Mix until the chocolate melts. Cover with plastic wrap, letting the wrap touch the top, as done previously. Set aside to cool.
  • Cut the milk chocolate couverture into square pieces, along the segments.
  • Place a sheet of phyllo dough on a clean working surface. Brush with butter and fold it into 3 equal parts, making one 17x37 cm piece. (The sheet of phyllo dough is about 50x37 cm total.) Set aside.
  • Spread another sheet of phyllo dough and cut it into 3 separate pieces, each 17x37 cm. Set aside.
  • Spread yet another sheet of phyllo dough on your working surface. Place the sheet you folded into 3 equal parts, 10-12 cm above the edge of the spread out phyllo. In other words, leaving a 10-12 cm border.
  • Spread about 3 heaping spoonfuls of the custard in the middle of the spread phyllo and where folded phyllo is. This should cover 8 cm of the width of the folded phyllo and 14-15 cm of the length, at the most. In this way we are creating a 8x14 cm layer of cream. Try not to spread it out any further.
  •  Cover with 2 of the 3 pieces of cut phyllo dough. Brush both with butter and lightly spread about 3 heaping spoonfuls of chocolate. The layer of chocolate should be the same width and length as the vanilla cream.
  • Place the 5 pieces of chocolate couverture on top, at the center of the chocolate spread. Place them in a single line along the width. Cover with the final piece of cut phyllo and brush with butter.
  • Brush the remaining phyllo with butter also. Fold the 10-12 cm border inward, covering the chocolate and cream layers.
  • Fold the right and left side of the phyllo inwards, covering the cream and creating a pocket.
  • Wrap the pocket in the remaining phyllo, folding it in on itself. (About 3 more times.) Brush the edge of the phyllo with butter and press to seal. So we have now made a 8x14 cm pocket. Try not to make it any larger because it will be too bulky. Fold it in a way that makes it flat, not like a roll…
  • Use a wide spatula to transfer the pocket to a greased baking pan, placing the sealed edge downward. Do this carefully so that the phyllo doesn’t break or crack, since it’s become quite soft with all the butter. Brush some more butter on top. Repeat the same process to with the remaining ingredients. You should have 8 pockets total.
  • Bake for about 35-40 minutes, until the phyllo is golden brown and crunchy.
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(13)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
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Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
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Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per 100 gr.

248
Calories (kcal)
12 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

11.9
Total Fat (g)
17 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

6.7
Saturated Fat (g)
34 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

29.0
Total Carbs (g)
11 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

13.6
Sugars (g)
15 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

5.6
Protein (g)
11 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.6
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.32
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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