Flaky pastry topped with a moist cream puff layer and glazed with mocha and chocolate.
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Pastry
1 cup all-purpose flour
12 cup Land O Lakes® Butter
2 tablespoons water
14 cup mini semi-sweet chocolate chips
Topping
1 cup water
12 cup Land O Lakes® Butter
1 cup all-purpose flour
1 teaspoon vanilla extract
Glaze
1 teaspoon instant coffee granules
2 tablespoons warm water
1 12 cups powdered sugar
2 tablespoons Land O Lakes® Butter, softened
Drizzle
14 cup mini semi-sweet chocolate chips
1 teaspoon vegetable oil
STEP 1
Heat oven to 350°F.
STEP 2
Place 1 cup flour in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork, until flour is just moistened.
STEP 3
Divide dough in half; shape each into a ball.
STEP 4
Pat each half to 12x3-inch rectangle about 3 inches apart on baking sheet . Sprinkle 2 tablespoons chocolate chips over each half; press gently.
STEP 5
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Remove from heat; stir in 1 cup flour and vanilla.
STEP 6
Reduce heat to low; cook, stirring constantly, 1 minute or until mixture forms a ball. Remove from heat.
STEP 7
Beat in eggs with wooden spoon, until smooth and glossy. Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture).
STEP 8
Bake 50-55 minutes or until surface is crisp and golden brown; cool completely. (Topping rises during baking and shrinks during standing, forming a custard-like layer.)
STEP 9
Dissolve coffee granules in 2 tablespoons warm water in bowl; stir in powdered sugar and 2 tablespoons butter until smooth and creamy. Spread each cooled pastry with about 1/4 cup glaze.
STEP 10
Melt 1/4 cup chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until smooth.
STEP 11
Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design. Cut each pastry into 1-inch slices.
