It's allowed again! Make a tasty treat when it's the kids' birthday. I'll tell you honestly, that's one of the things I've missed the most in the past year and a half. It's more fun to make something yourself than to treat bags of chips or candy. Now that most schools are allowed again, I immediately have a nice and easy idea for you… these small pastries with jam and chocolate.
Bonus points, because both the jam and the chocolate are so firm that the kids can't mess with them.
We make these pastries from the dough of danerolles. This time it's'petits pains au chocolate dough. Make 8 pastries from each tin. All you need for this treat is a teaspoon of jam per pastry and of course some sprinkles. Because a children's pastry without sprinkles is simply not finished… is it?
Why we use the dough from . for this treat danerolles to use? Because it's all done! It's even already rolled into the right shape. All you have to do is cut and flatten the rolls. Then the pastries can go straight into the oven. So no hassle with letting dough rise. And the result is not inferior to dough that is 100% homemade.
This recipe makes 8 pastries. You can easily double (or triple) by using several cans.
- 1 can dough for 'petits pains au chocolat'
- Strawberry jam (8x 1 tsp)
- 1 tsp sunflower oil
- Sprinklers of your choice
Preparation of pastries with jam and chocolate
Preheat the oven to 180°C and line a baking tray with baking paper. Open the can of 'petits pains au chocolat' dough and remove the bag of chocolate sticks.
Do not roll out the dough, but cut each roll into 4 equal pieces. Place these circles on the baking sheet and flatten them well with your hand. Place a teaspoon of strawberry jam in the center of each circle of dough and bake the pastries for about 12-15 minutes until golden brown. Then let them cool on a rack.
Now melt the chocolate together with the sunflower oil in a pan 'au bain Marie'. When the chocolate has melted, pour it into a piping bag or sturdy plastic bag and tie it shut. Then cut off a very small corner, so that you get an opening of 1 mm.
Now pipe a nice pattern on the pastries with the melted chocolate and sprinkle over some sprinkles. Let the chocolate cool down, so that it hardens again & your treat is ready… Enjoy your meal!
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