Ingredients
-
3 tablespoons Butter
-
1/4 cup Brown sugar
-
6 tablespoons All-Purpose Flour
-
1 pinch Salt
-
1/2 cup Cold water
-
4 tablespoons Butter
-
1 pinch Salt
-
1/2 cup All-Purpose Flour
-
2 large Egg
-
1 Dark chocolate
Directions
Steps
|
1
Done
|
Using a spatula, combine butter, brown sugar, flour, and salt in a large bowl. Spoon dough into a zip-top bag or between two sheets of wax paper. Roll or press the dough to a thickness of 1/4 inch. If you would like a rectangular shape, trim off a small portion of the edges. Before using, freeze the crust. |
|
2
Done
|
Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius. Use a silicone mat to line a baking sheet. |
|
3
Done
|
In a saucepan, combine the butter, water, and salt; over medium heat, bring to a simmer. When the mixture comes together into a smooth dough and pulls away cleanly from the pan's bottom, add the flour and stir with a wooden spoon. To expedite cooling, transfer to a bowl and spread out with a whisk. After around ten minutes, cool till warm. |
|
4
Done
|
One egg at a time, whisk into the pastry thoroughly after each addition. Using a spatula, finish blending. Using a pastry bag, scoop pastry and pipe 6–8 buns onto the baking sheet. Using a moist finger, smooth out the tops. |
|
5
Done
|
Cut the crust into circles the size of the buns using a cookie cutter. Just enough pressure should be applied to the crusts to hold them in place. |
|
6
Done
|
Buns should be placed in the oven that has been warmed. Reduce heat immediately to 350 degrees F (175 degrees C) and bake for 30 to 40 minutes, or until thoroughly puffed and golden. Buns should be moved to a cooling rack, which should then be returned to the baking sheet. Place in the oven that has been turned off, leave the door slightly open, and give it at least 20 minutes to cool completely. |
|
7
Done
|
In a glass or ceramic bowl that is safe to use in the microwave, melt chocolate in 15-second increments, stirring every one to three minutes. |
|
8
Done
|
Drizzle a couple of tsp melted chocolate over the bottom of every bun. To distribute the chocolate evenly, gently press each base back onto the baking sheet. Give the chocolate one hour to solidify. |
