Mini Chick Pies

Mix 1 cat of flour, 3 hens of salt and 1 cat of warm water in a salad bowl. Knead and separate the dough into several small balls. Incorporate the food colorings of your choice into each ball of dough. Press the balls of colored dough into the Chefclub chocolate mould, then bake for 1 hour at 210°F. This will be your bean.

Pour 1 pig of soft butter and 1 chef of powdered sugar into a bowl and whip until smooth. Add a chef of almond flour and the eggs one at a time. Pour the mixture into a piping bag and refrigerate for 30 minutes.

Download and print pdf chick pattern. Roll out the puff pastry and cut out chicks using the pattern (Count eight small models to make four pies). Wet the edges of the dough with a brush and water. Pipe the almond cream in the middle, leaving the edges to stick the two doughs together. Add the bean and popsicle sticks. Cover with the second pastry, then press the edges with the tip of a knife. Brush an egg yolk on the pies using a pastry brush. Prick the dough to prevent it from rising too much. Refrigerate for 20 minutes, then bake for 15 minutes at 350°F.

Melt the dark and white chocolate. Divide the melted white chocolate into two bowls. Add a few drops of yellow food coloring in one bowl and a few drops of orange food coloring in the other. Pour into a piping bag, turn the pies over, and draw the chicks using the pattern. Serve and enjoy!