Daily Recipes Desert Recipes


Preparation: 45 minutes (more Levada, rest time)
Cooking: 10 min


Servings: 16 people




Mass of pastries:


  • 500 g of strength flour
  • 125 ml of milk
  • 60 g oil
  • 30 g water
  • 100 g sugar
  • 10 g salt
  • 40 g fresh Yeast Bakery
Pastry Cream:


  • 3 egg yolks
  • 500 ml of milk
  • 150 g sugar
  • 30 g cornstarch
  • 1 vanilla pod (or vanilla paste, powder, vanilla sugar, …)

For chocolate Coverage:


  • 250 g chocolate milk to melt (can be black chocolate, too)
  • 25 g cocoa butter (optional.) It is so that the molten chocolate is more liquid and the bathroom is thinner.
  • 50 g white chocolate for melting


  • We started preparing the dough: we mixed the flour and the yeast in a large bowl. Add the oil, the water, and the milk. Add sugar, and salt, mix well with the help of a spoon or a baker’s scraper. Knead 10-15 minutes, by hand, or in a kitchen robot until we get a soft, foldable, and slightly shiny dough. The dough is pretty hard, and I think you could add more liquids without problems. I think about it every time I do it, but in the end I always end up doing the same. But I tell you that I think you could add twice as much water and oil without problems. We formed a ball with the dough, turning it and it inward, and let it rest in a lightly floured bowl, covered with a cloth, for one or two hours (after this time the dough must have grown.) Does not grow much either)
  • Remove the dough from the bowl, and Desgasificamos lightly, touching it and crushing with the fingers. Divide the dough in two, and form again two balls, which we let stand on an oven tray lined with baking paper. We cover them with a clean cloth, and we let them weigh in another couple of hours.
  • We remove the balls again, and with the hands lightly smeared with oil, we crush them to form a pair of cakes of 1 finger of thickness. We prick them with a knife, cover them again with a rag and leave them to rest another couple of hours, until at least double their size.
  • Preheat the oven to 180 ° C, and bake about 10-12 minutes, until they are brown and cooked, but no more because they would be very dry. You can see a step by step of all this process in photos here. We pull out and let cool on a grate.

  • Then prepare the custard: we boil 400 ml of milk with sugar and vanilla. Meanwhile, mix the cornstarch with the remaining milk (100 ml). We the buds, and add to the milk and cornstarch we have previously booked. Now add the boiled milk (remember to remove vanilla pod first!) stirring incessantly, and return to the Fire (medium). We continue stirring the mixture continuously until it thickens our taste (when cooling will thicken more). Let it cool, and so that it does not crust, we smear the surface with a little butter, and cover it with film paper.
  • When the cakes are cold, we open them in half with a knife, and we split the custard over. We cut each cake into 8 portions.

  • Finally, the chocolate Bath: We the chocolate with milk in the microwave. Chop it (I buy it in drops of the brand Callebaut), and program 30 in 30 seconds removing each time until it is almost dissolved. Remove from microwave and finish melting. If we are going to use cocoa butter, we put it together with the chocolate to melt, it is not essential, but it helps to make more liquid the chocolate and the bath is better. Some people put a couple of tablespoons of sunflower oil in place.




  • We take each wedge, and we bathe each side in the chocolate (see photos). We’re depositing them on a grid. With a spoon, pour chocolate to cover the top. We hit the grate gently against the table so that the chocolate is evenly distributed and the surplus falls (I put baking paper not to stain, and because it can be reused).
  • Once bathed, we the white chocolate. With a teaspoon, we drop the white chocolate over the black, making a zigzag move from one side to the other of the wedge.
  • With a spatula we move the wedges to another tray lined with baking paper, and leave in a cool place until the chocolate is solidify.


About the author

William Johnson

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