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Chocolate Pantxineta – Homemade recipes

Pantxineta is a typical Basque Country dessert made from puff pastry, almonds and a filling of pastry cream, rice pudding, dulce de leche or, in this case, a delicious chocolate cream.

Ingredients:

  • Two round puff pastry sheets
  • A liter of milk
  • A little butter (about 15 gr)
  • 90gr cornstarch
  • 150gr of sugar
  • A cinnamon stick
  • Three pieces of lemon peel
  • Five egg whites
  • A yolk
  • A tablespoon of decaffeinated Nescafé
  • Three teaspoons of Valor chocolate powder without sugar
  • A tablespoon of brandy
  • Rolled almonds
  • Powdered sugar

Elaboration:

The puff pastry can be made at home but this time I bought two round puff pastry sheets.

We put 850 ml of the milk to heat in a saucepan with the cinnamon stick and the lemon peel and the butter. When it is about to boil we remove it from the fire and put the lid on. We leave it so that the milk gets flavor.

In a bowl mix well the rest of the milk, sugar, egg whites, cornstarch, coffee and cocoa. We incorporate the mixture into the saucepan straining it to undo the possible lumps.

We put it back on the fire until it begins to boil, then we separate it and continue stirring. We put it back on a low heat while stirring until we see that it is quite thick. If there is any lump we pass it again through the strainer.

Pour it into a bowl and let it cool down. It can be done overnight. I put it in the fridge and the next day I put on my pantxineta.

In the multipurpose tray of the oven we place baking paper and spread the puff pastry we paint the edge with egg being careful not to paint the kitchen paper. We place the mixture on the puff pastry and cover with the other sheet. We seal it with the fingers or with a fork like a pastry. Spread it with beaten egg and place the rolled almond on top.

To paint the puff pastry, mix the egg yolk with a little water and beat it.

We introduce the oven in the first tier 5 minutes at 200ºC and about 30/35 minutes at 180º C. If necessary, the last 5/10 minutes we raise it to the second or third tier, depending on the oven. It must be very golden.

Once outside we decorate it with icing sugar using a strainer to sift.

It can be filled with more things like dulce de leche, in this case you should put less amount of filling to it since it cloaks enough. It can also be done without adding coffee and cocoa and it works very well by adding a little orange blossom water to the pastry cream.

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