Today, however my kitchen time was far better. So much so, that I not only was able to create the yummy raspberry and pastry cream triumph (see March 1st) but I was also inspired to create another delightful treat with the remaining piece of puff pastry and the leftover pastry cream. They are inspired by chocolate eclairs with the semi sweet chips added to the flaky pastry and eggy cream filling. But they are far less labor intensive, for this reason, I dubbed them, "Faux-clairs". If you make the recipe for La Tresse Framboise, (preceding post) use the remaining puff pastry sheet (2 per box) and the remaining portion of pastry cream from that recipe to make these at the same time. Everyone will be impressed that you are some kind of pastry wiz. Unless of course, you may want to just eat the remaining pastry cream by the spoonful while you watch the latest episode of "The Real Housewives of Beverly Hills" before the kids get off the bus. That's o.k., too.
1 sheet puff pastry, thawed (I use Pepperidge Farm)
1/2 batch pastry cream see: Pastry Cream
1/2 bag (6 oz.) semi- sweet chocolate chips
Preheat oven to 425 degrees.
Roll out pastry dough to roughly 12" x 16", using a small amount of flour so the dough does not stick to the surface. Cut dough into 12 squares/rectangles. Lightly grease a standard muffin tin with cooking spray. Lay each piece of pastry in the muffin tin. Dollop one heaping tablespoon of pastry cream into each muffin section on top of the puff pastry. Sprinkle 1-2 tablespoons chocolate chips onto pastry cream. Gently fold puff pastry over pastry cream and chips. Whisk egg and 1 tablespoon of water together to make an egg wash. Brush egg wash over top of folded over pastry and sprinkle with turbinado sugar. Bake for 20-25 minutes until pastry is golden brown. Remove from oven and immediately remove Faux-clairs from muffin tin to a wire rack and allow to cool.
*These are best if they are devoured within 24 hours as puff pastry tends to become soggy after that point.