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!
