WW Cream Chocolate Flower Pastries

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The WW Cream Chocolate Flower Pastries are delicious and comforting. We made them with all-purpose flour, warm milk, liquid oil, instant yeast, sugar, egg yolk, salt, and cream chocolate spread. This dessert contains 6 grams of protein and 330 calories per serving. These pastries are ready to serve in just two hours and 55 minutes. Store these WW Cream Chocolate Flower Pastries for four days in the refrigerator. You may serve them with apple slices, cold milk, low-fat cottage cheese, strawberries, whipped cream, black coffee, or whole-wheat toast.

STATS:

  • Total Time: 2 hours 55 minutes
  • Calories: 330 kcal
  • Cooking Time: 25 minutes
  • Serving Size: 1 pastry
  • Diet: Weight Watchers
  • Serving: 12 pastries
  • Dough Rising Time: 2 hours
  • Cuisine: European
  • Preparation Time: 30 minutes
  • Course: Dessert

EQUIPMENT:

  • Large mixing bowl
  • Rolling pin
  • Pastry brush
  • Measuring jug
  • Wooden spoon
  • Clean kitchen towel
  • Baking tray
  • Measuring cups and spoons
  • Kitchen scale
  • Baking paper
  • Small bowl
  • Oven
  • Cooling rack

INGREDIENTS:

DOUGH:

  • 500 g all-purpose flour
  • 1 egg yolk
  • 250 ml warm milk
  • 80 ml liquid oil
  • 11 g instant yeast
  • 20 g sugar
  • 12 g salt

FILLING:

  • 180 g cream chocolate spread

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

  •  Use the all-purpose flour to make the pastry dough, and it will give it structure and help the dough keep its shape. It will also trap the gas that the yeast produces, creating a soft & fluffy texture. If needed, we would also use bread flour or some whole-wheat flour instead.

MILK:

  • Use the milk to make the pastry dough, and it will add moisture and a soft texture. When warmed properly, it will also add a mild flavor and help activate the yeast. We would also use low-fat milk, unsweetened soy milk, oat milk, or water as a substitute.

LIQUID OIL:

  • Add the liquid oil to keep the pastry dough soft and moist. You would also use melted butter or light olive oil as another choice.

YEAST:

  • Use the yeast to help the pastry dough rise, and it will give it a light & fluffy texture. It will also produce carbon dioxide, which expands the dough while fermentation. Utilize instant yeast or active dry yeast as per your choice.

INSTRUCTIONS:

  1. First, put the flour in the bowl and make a well in the center.
  2. Add the yeast and sugar to it, then pour in warm milk and mix the flour well.
  3. Knead the dough for ten minutes and shape it into a ball, then put it in the oiled bowl.
  4. Cover the bowl and leave the dough for 90 minutes to double its size.
  5. Press the dough gently, then transfer it to the surface and make 12 equal portions.
  6. Shape the portions into a ball and cover them while working so they do not get dry.
  7. Roll the dough balls into a square of 19 × 19 cm and spread chocolate spread on them.
  8. Fold and cut the filled dough into your preferred flower design and put them on the lined tray.
  9. Cover the pastries for 30 minutes, then beat the egg yolk in a small bowl.
  10. Brush the pastries with egg wash and bake them for 25 minutes.
  11. Lastly, cool the pastries on the cooling rack for ten minutes and serve them.

TIPS:

  • Use warm milk so the yeast does not get damaged and the dough rises properly.
  • Keep the dough soft and avoid adding extra flour so the pastries do not get dry.
  • The dough will double in the first rise and be fluffy in the second rise.

STORAGE INFORMATION:

FRIDGE:

  • Cool the pastries and store them in a closed box for four days.

FREEZER:

  • Include this dessert in the container and freeze for two months.

FAQs:

Can I prepare these pastries earlier?

  • Yes, you may prepare the dough in advance and store it after kneading.

Why is the dough not rising properly?

  • Including expired yeast or hot milk, not raise the dough perfectly.

Should I exclude eggs from this recipe?

  • Yes, you may replace the egg wash with milk as per your choice.

Does whole-wheat flour work for this dessert?

  • Yes, include it, but the pastries will become denser.

What makes the chocolate filling leak?

  • Not sealing the edges nicely or including too much chocolate filling makes it leak while baking.

Are the unbaked pastries good to freeze?

Yes, you may wrap the unbaked pastries and freeze them.

NUTRITIONAL INFORMATION:

Calories: 290 kcal

Net carbs: 39 g

Iron: 1.8 mg

Total carbs: 41 g

Vitamin A: 90 IU

Fiber: 2 g

Calcium: 35 mg

Protein: 6 g

Sodium: 400 mg

Potassium: 110 mg

Weight Watchers Points: 9 Points