Chocolate Cream Danish (Print Version)

# Ingredients:

→ Pastry

01 - 1 large egg
02 - 1 teaspoon water
03 - 2 sheets of frozen puff pastry

→ Filling

04 - ⅓ cup granulated white sugar
05 - 8 oz softened cream cheese
06 - 2 teaspoons vanilla extract (pure)

→ Ganache

07 - ¾ cup heavy whipping cream
08 - 1 cup chocolate chips (semi-sweet)

# Instructions:

01 - Let the frozen puff pastry sit at room temperature for half an hour until it's pliable.
02 - Add chocolate chips to a mixing bowl. Heat cream in a pan over low-medium heat till it begins steaming. Pour the hot cream over the chips, wait 90 seconds, and gently stir until smooth. If lumps remain, microwave for 15 seconds at a time, stirring in between. Leave it out for 2 hours until it thickens like pudding.
03 - With a hand mixer, whip the cream cheese in a small bowl for a minute. Add the sugar and beat again until creamy. Stir in the vanilla extract.
04 - Lay the thawed pastry on a floured surface. Seal any gaps by pinching with fingers. Slice each sheet into 3 long strips. Cut each strip in half, so every sheet yields 6 rectangles.
05 - Whisk together the egg and water in a small bowl. Use a pastry brush to lightly coat the edges of each rectangle with the egg mixture.
06 - Lay the pastry rectangles on baking sheets lined with parchment. Using a sharp knife, lightly press a smaller rectangle inside the larger one, leaving a ½-inch border. Don't cut through the dough—this lets the edges rise around the filling.
07 - Put about 1 tablespoon of the prepared filling into the center of each pastry. Spread it within the scored rectangle.
08 - Place one tray of prepared pastries in the freezer for 5 minutes. The other tray goes in the fridge. Chilling keeps the butter nice and firm.
09 - Heat your oven to 400°F. Bake the first tray for 17 to 20 minutes until they're golden on top. Let them cool before you bake the second tray.
10 - Once completely cool, drizzle the thickened ganache over the cream cheese filling. Leave a bit of the cream cheese exposed near the edges.