Homemade recipe for chocolate chips

I recently read in a well-known culinary blog that chocolate pepitos were very typical of Castilla León. Outside of there, although widely tasted, they had other names.

However, I have to say that in Madrid they were one of the most popular pastries among children, at least 40 years ago, and I think they still are, if I base my opinion on the windows of the bakeries in the city. It is true that pepito is also known as the great veal sandwiches, but that does not mean that chocolate pepitos are as popular, or more, than these, at least among those of us who grew up in the 80s and 90s.

Those elongated, sandwich-like buns, made of a bread between crunchy and sweet, filled with chocolate or cream and covered with the same, to the delight of gourmands and the frustration of diabetics and continuous dieters, were the best snack one could delight in.

At Casa Mira we want to give you those childhood flavors with this homemade recipe for chocolate chips. Surely they will not be like the ones you tasted when you were 10 years old, because the memory extols the good things over the years, but, at least, you will be able to get rid of the itch to taste something similar.

Recipe for chocolate chips

Ingredients for thedough

• 400 g flour
• 150 ml milk
• 10 g dry baker’s yeast
• 50 g butter
• 50 g sugar
• 1 egg
• Salt

For the pastry cream

• 400 ml milk
• 3 yolks
• 50 g sugar
• 30 g fine corn flour
• Lemon peel or one vanilla pod

Ingredients for the chocolate coating

• 200 g semi bitter couverture chocolate

How to prepare chocolate chips

1. Mix the flour, sugar and salt in a bowl.
2. Dissolve the yeast in the warm milk and add it to the previous mixture.
3. Add the butter, the beaten egg and knead until you get a soft dough that does not stick, but you can add a little flour to knead it more easily.
4. Let stand half an hour in a bowl covered with a cloth. Cut the dough into elongated buns and place them on a tray with parchment paper for two hours until they have doubled in size.
5. Bake in the oven at 180ºC for 15 minutes. Remove and let cool on a wire rack.

How to make the pastry cream

• Beat the egg yolks, the fine corn flour and the sugar in a bowl. Add the hot milk and stir.
• Put the mixture in a saucepan and cook over low heat, stirring constantly until it thickens. Stir for a few more minutes and remove from the heat. Let it cool in the refrigerator covered with plastic wrap.

Filling of the chocolate nugget

• Melt the chocolate in a double boiler. Fill the buns with the chocolate and then pour the hot chocolate over them.

The recipe for chocolate pepitos is not easy to make, but don’t worry because if you feel like trying something really good at Casa Mira you can find some of the best traditional sweets in Madrid. Come and try them in our stores in the center of the capital, or you can also find them in the online store.