- 1-1/2 cups (150 g) flour
- 1-1/2 teaspoons sugar
- 1 tablespoon butter
- 1/2 tbsp bitter cocoa powder
- 1/2 tbsp ground espresso coffee
- 50ml white wine
- A pinch of salt
- 1 egg white
- Abundant oil for frying
- 2 cups milk
- 200g dark chocolate
- 4 tbsp cocoa
- 2 cup granulated sugar
- 6 tablespoons flour or 1 tablespoon cornstarch
- 1/2 tsp cinnamon
- pinch of salt
- 6 egg yolks
- Vanilla extract or other flavouring
For the shells, cut the butter into the flour with a pinch of salt, then work the remaining dry ingredients in, followed by the liquids (except the egg white and oil), and knead until you obtain a firm dough. Cover it with a cloth and let it rest for about two hours.
Meanwhile while the dough is resting make the filling by warming the milk with the chocolate, cinnamon and the cocoa in a heavy based saucepan over a low heat.
Mix the sugar, flour and salt in a bowl. Whisk the milk into the flour until smooth and add in the egg yolks.
Pour the milk back into the saucepan and cook 15 minutes, stirring until the filling thickens
Chill custard completely before piping into the pastry cases.
Using your pasta machine or a rolling pin, roll the dough out into a sheet about an eighth of an inch (3 mm) thick, and cut it into either 4-inch (10 cm) diameter disks, or squares that are about 3 1/2 inches a side.
Place a spoon of the filling into the cases and brush the outside with egg whites.
While you are doing this the oil should be heating; when it reaches about 185 C, begin frying the shells, 2-3 at a time so as not to chill the oil; the frying will take 4-5 minutes, by which time the pastry will turn a pretty mahogany colour both inside and out. Remove the shells from the oil and drain them on absorbent paper
Once the shells have cooled pip the remaining filling into the shells