Ingredients

• 500 g puff pastry in loaves
• 300 g milk
• 150 g gianduia chocolate
• 100 g sugar
• 15 g flour
• 15 g corn starch
• 2 yolks
• 1 egg
• cinnamon stick
• salt

To prepare the puff pastry with gianduia cream, thaw the puff pastry loaves in the fridge for at least 8 hours (without removing them from the package). Alternatively, use pre-spread sheets, always frozen.
Roll out in 2 rectangles 2-3 mm thick. Overlap them, roll them up and let the roll harden in the freezer for 1 hour (so you can cut it into slices). Meanwhile, prepare the cream.
Bring boil 100 g of water with 100 g of sugar and a piece of cinnamon to obtain a syrup.
Gather in a saucepan over the heat off 15 g of flour, 15 g of corn starch and a pinch of salt, pour 300 g of milk, stirring well; cook for 3-4 minutes to thicken the cream. Out of the heat, add 150 g of chopped gianduia chocolate and let it melt; transfer everything to a bowl and, stirring with a whisk, add the warm syrup; when the cream is well blended, add 2 egg yolks and 1 egg (it will be very fluid).
Cut the roll of puff pastry in 15 slices 2-3 cm thick.
Roll out the washers on a floured surface with a rolling pin to obtain 15 discs of 10-12 cm in diameter. Line 15 muffin molds with them, making them slightly overflow; fill them with the cream remaining under the edge of at least 5 mm.
bake at 200 ° C ventilated for about 30 minutes.
serve to taste with chopped hazelnuts or powdered sugar.

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