Chocolate and cream triangles

TriángulosTriángulos o cuñas

Triángulos o cuñasTriángulos o cuñas

{Chocolate and cream triangles

Prep time: 45 minutes (plus resting time)

Cooking time: 10 min

Yield: 16 triangles



  • 500 g strong flour
  • 125 ml milk
  • 60 g vegetable oil
  • 30 g water
  • 100 g sugar
  • 10 g salt
  • 40 g fresh yeast
  • Custard:

  • 3 egg yolks
  • 500 ml milk
  • 150 g sugar
  • 30 g cornstarch
  • 1 vanilla pod

    Chocolate icing:

  • 250 g couverture milk chocolate
  • 25 g cocoa butter (optional. It helps to liquify the icing, getting a smoother finish, but you can skip it)
  • 50 g couverture white chocolate
  • Directions

    1. First prepare the yeasted dough. Combine all ingredients in a bowl, and then knead for about 10-15 minutes. You can add some more water if needed, the dought is quite tough. Shape into a ball, and let it rest covered for about 1-2 hours.
    2. Divide the dough in two, and shape each part into a bowl. Cover and let rest again for a couple of hours.
    3. Finally, using your fingers, flatten each ball to form a disk, about 1 cm thick. Cover again, and let rise until doubled in size (it will take about two hours again)
    4. Preheat the oven to 180 º C (350 º F), and bake for 10-12 minutes, until golden. Remove from the oven, and let it cool on a wire rack
    5. The prepare the custard. In a saucepan bring vanilla pod, 400 ml milk and sugar to the boil. In a differnt bowl, mix remaining milk and corstarch. Beat the egg yolks, and mix in. Remove milk from heat, discard vanilla pod, and then gradually stir in egg yolk mixture. Reduce heat to low, bring back saucepan to heat, and let thicken stirring constantly. Reserve until cold (cover with a plastic film)
    6. When the dough is cold, slice in half and spread some custard on it. Cover with the other half, and cut each disk into 8 triangles
    7. Finally prepare the chocolate icing. Melt milk chocolate (and cocoa butter if you are going to use it). Dip the sides of the triangles in the melted chocolate. Place then the triangles on a wire rack, and pour more chocolate on top. Melt whit chocolate. Drizzle over the triangles to form thin lines. Let stand until the icing sets.
Abrimos el bollo a la mitad

Slice in half

Cubrimos con crema pastelera

Spread some custard on top

Cortamos en 8 porciones triangulares

Cut into 8 triangles

Bañamos los laterales del triángulo en chocolate

Dip the sices of each triangle

Debe quedar así

Like this

Ponemos sobre una rejilla y bañamos en chocolate

Place on a wire rack and pour chocolate on top

Con una cuchara, dejamos caer unas líneas de chocolate blanco, de lado a lado

With a teaspoon, drizzle some chocolate to add a few lines.


  • These should be eaten the same day. The dough alone can be kept for 1 day inside a sealed bag.
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina

2 Comments a “Chocolate and cream triangles”

  1. 1 March 2016, 9:29 pm - Sabrina

    These look delicious! Thanks for the step-by-step photos!

  2. 6 September 2016, 4:17 pm - belchuches

    Con crema en el medio aun más deliciosos, aquí siempre se venden así en las panaderias

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