Directions

1. Step

In a mixing bowl, combine warm milk, dry yeast, salt, sugar, vanilla sugar, egg, butter, and flour. Knead into a smooth dough, then cover the bowl with a cloth and let it rest for 40 minutes.

2. Step

In a saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, and milk. Cook over medium heat, stirring continuously until the mixture thickens. Cover the filling with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Let it cool.

3. Step

Roll the dough into a square shape on a floured surface. Spread the prepared filling evenly over the dough. Sprinkle chocolate pieces across the surface. Cut the dough into desired shapes and sizes. Cover with a cloth and let them rest for 15 minutes.

4. Step

Preheat the oven to 180°C (356°F). Brush the tops of the pastries with milk and sprinkle with almonds. Bake for 25–30 minutes or until golden brown. Remove from the oven, let cool slightly, and dust with powdered sugar.