Mandy Lee’s Dreamy, Brownie-Filled Easter Egg Pastries | In The Kitchen With | Food52

Based on a classic Taiwanese taro pastry (yu tou su), Mandy Lee shares a delicious recipe for colorful Easter “egg” pastries that are unique and pleasing to both kids and adults. The eggs are made with laminated dough swirled with dreamy pastel colors and each pastry is stuffed with warmed brownies and a molten lave center of salted caramel. GET THE RECIPE ►► https://f52.co/3uY3O9D

Also mentioned in this video
Five Two Good Measure Pastry Mat: https://f52.co/3jhgG5e

PREP TIME: 3 hours
COOK TIME: 25 minutes
MAKES: 12 pastries

INGREDIENTS

Water & Oil Doughs:
251 grams all-purpose flour, divided
104 grams cold unsalted butter or lard, divided
30 grams granulated sugar
1/8 teaspoon fine sea salt
Red, yellow, and purple food coloring
Cornstarch, for dusting

Filling:
2 1/2 cups (crumbled and packed) chocolate cake (see Author Notes)

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