91/365: Mazurek
April 1st
500 grams of flour
250 grams of butter
150 grams of powder sugar
3 egg yolks
Mix the flour and butter until it has the consistency of breadcrumbs
Mix in the sugar and egg yolks until you have a dough. If it is too dry, add a little cream.
Wrap up in cellophane, refrigerate for about an hour.
This is your pie and cookie dough. Roll it out thin, and be careful that it doesn't burn in the oven. And let the crusts cool before you take them out of the pans and pour in the filling.
The filling is chocolate, and you're on your own there- it's a matter of preference. The general rule is to sit a pot inside a saucepan of simmering water, and melt down a combination of dark and milk chocolate. You can add nutella, you can add fudge spread- just be careful that it doesn't get too hot and start clumping.
Pour it into the pie crusts, shake them gently to spread it evenly. And then start decorating.
For the above I used mini choux, green pumpkin seeds, almonds, milk dragees, and a cookie.
Done? Congratulations, you have just made a traditional Polish Easter cake, the mazurek. But you can't eat any of it until after the Resurrection!