for cocoa short pastry 100 grams butter 100 grams sugar 35 grams eggs 1/2 vanilla bean 4 grams baking powder 185 grams flour farina debole 15 grams cocoa powder 2 grams salt for pastry cream 1/2 liter milk 1 vanilla bean 120 grams yolks 85 grams sugar 30 grams corn starch 10 grams rice flour for rice 75 grams rice 1/2 liter milk 70 grams butter 70 grams sugar 1/2 pinch salt 1/2 vanilla bean for decoration dark chocolate ganache confectioners sugar Preparation
Cocoa pastry short Pulse sugar with butter in a food processor just until combined. Add vanilla, eggs, cocoa powder, flour, baking soda and salt: pulse until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball, press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least half an hour. Pastry cream In a medium saucepan, combine milk and vanilla bean. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks and add sugar, add the flour mix. Whisking constantly, slowly pour slowly hot-milk mixture into the egg-yolk mixture until it has been well incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens . Remove and discard vanilla bean. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Let rest to cool down. For the rice In a medium saucepan poor milk and rice, butter, sugar and salt. Cook over medium heat until milk is completely absorbed. Then let cool down. Preheat oven to 360°F. Combine pastry cream with rice. Roll the pastry short into little circle and cover muffin tray, Fill with the rice cream and bake for about 15 minutes. Let the little cake cool down and the decorate as you like with the dark chocolate ganache and confectioners sugar.