Ingredients
Dough:
– 1 whole egg
– 150 g of sugar
– 1 teaspoon of baking soda
– 50 g of margarine
– 2 tablespoons of milk
– 2 tablespoons of honey
– 450 g of plain flour
– 1 tablespoon of cocoa
Cream:
– 4 dl milk
– 2 and 1/2 spoons of plain flour
– 2 spoons of sugar
– 1 vanilla sugar
– 2 spoons of ground sugar (not full)
– 150 g of margarine
Chocolate glaze:
– 100 g of cooking chocolate
– 3 tablespoons of oil
Preparation:
All ingredients except flour are mixed with a mixer in a bowl that can be put on the stove, because the dough must be heated first. Put it on a low heat and stir constantly until the soda foams.
Then it is removed and the flour is mixed in. Knead a smooth dough, which is rubbery due to the honey and is very easy to roll out into crusts the size of a baking sheet.
The dough is divided into four equal parts and the crust is immediately rolled out, because it is much easier when the dough is warm than when it is cold. I work with four crusts, you try it, but I advise you to try three for the first time, it will be easier for you to roll out slightly thicker crusts.
Mine are very thin. Each crust is rolled out to the size of a baking sheet and rolled onto a rolling pin and transferred to an inverted sheet floured with flour.
This goes without a problem because the dough does not crack, but if you are afraid of that, feel free to roll it out on baking paper and transfer it with the paper. When the crust is on the sheet, I trim it a bit and cut off the excess dough.
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