2 sheets puff pastry
1 glass of cold DODONI chocolate milk
1 glass of hot DODONI chocolate milk
2 tbsp DODONI cow's butter
200 gr. sugar
2 tbsp all-purpose flour
1 tbsp corn flour
2 egg yolks
1 teasp vanilla powder
Dilute in the cold milk the flour, corn flour and egg yolks and mix well.
Pour the hot milk into the mixture of yolk mixture, stir vigorously and transfer the mixture back into the pot.
Cook over medium heat until thickened, stirring constantly with whisk. Pour the butter and stir. Cover with foil and allow to cool.
Place a sheet of puff pastry on a baking sheet, lined with greaseproof paper.
Spread the cream, cover with the second sheet of puff pastry and bogged down the edges
Moisten with water and bake the chocolate bougatsa in a preheated oven, in air, at 180 degrees for 40 minutes.
Once cooled cut into pieces, sprinkle with icing sugar and serve.