Cheshire Cat’s Tail

Recipe from Muggle on Main Street

Cheshire Cat’s Tail

Prep Time 1 hr

Cook Time 20 mins

Total Time1 hr 20 mins

Servings: 5

Ingredients

Cat Tail

  • 1 sheet of puff pastry dough
  • 1/2 cup chopped chocolate chips
  • 1/4 cup Pastry Cream
  • Pink & Purple powdered sugar icing

Pastry Cream

  • 1 1/4 Cup Milk
  • 2 tsp vanilla extract
  • 1 whole egg
  • 1 egg yolk
  • 2/3 cup granulated sugar
  • 2 tbs corn starch

Icing Sugar

  • 1 cup powdered sugar
  • milk

Instructions

Pastry Cream

  • Heat your milk & vanilla over medium heat
  • While that is warming, whisk your sugar & cornstarch together until fully combined.
  • add full egg + egg yolk to the mixture and combine.
  • Slowly add a few tablespoons at a time of your hot milk (up to 1/4 cup) slowly while whisking consistently. When your 1/4 cup is incorporated, you can pour the remaining milk into the bowl and whisk to combine. (this will prevent the egg from scrambling due to the hot milk)
  • Pour mixture back into your pan and turn to medium high heat. 
  • Whisk constantly, while the liquid comes to a boil. It will go from very thin to thick quickly so you want to keep your eye on it. Once thick, continue to cook for a couple minutes more in order to remove any starch taste.
  • Chill until ready to use.

Icing Sugar

  • Mix powdered sugar & milk a tbs at a time. You want your icing to be thicker than you’d normally like it so it sets and doesn’t run off the pastry.
  • Place icing in two separate bowls and color one purple & one pink.

Cat Tail

  • Preheat your oven to 400 degrees & place parchment paper on your baking sheet.
  • Take one sheet of puff pastry and roll out.
  • take 1/4 cup of your pastry cream and spread it over the pastry. You want this to be a very thin layer so the cream doesn’t run out of the pastry.
  • Chop your chocolate chips and spread over the pastry.
  • Fold pastry in half so the short ends are touching, and using a pizza cutter cut into five slices (I got five tails out of one pastry sheet).
  • Take one strip and while holding both ends with each hand-twist once-and lay on your baking sheet. Do this four more times.
  • Bake for 20 minutes and let completely cool on a cooling rack.
  • Once cooled, using a pastry bag (or spoon) drizzle icing-one color at a time- over the pastries. Let set for 10 minutes & enjoy!

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