Chocolate Mocha Pastry

This extraordinary dessert with a flaky, mini-chocolate chip studded pastry topped with a moist, custard-like choux pastry layer, a mocha glaze and a decorative chocolate drizzle.

Recipe Ingredients:

Pastry:
1 cup all-purpose flour
1/2 cup butter or margarine
2 tablespoons water
1/4 cup miniature semisweet real chocolate chips

Choux Pastry Layer:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1 teaspoon vanilla extract
3 large large eggs

Glaze:
1 teaspoon instant coffee granules
2 tablespoons warm water
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened

Drizzle:
1/4 cup miniature semisweet real chocolate chips
1 teaspoon vegetable shortening (do not use butter, margarine, spread or oil)

Cooking Directions:

1. For Pastry: Preheat oven to 350°F (175°C).
2. Place 1 cup flour in large bowl; cut in 1/2 cup butter until crumbly. Stir in 2 tablespoons water with fork, until flour is just moistened. Divide dough in half; shape into 2 balls.
3. Pat each half to 12 x 3-inch rectangle about 3-inches apart on baking sheet. Sprinkle 2 tablespoons chocolate chips over each half; press gently.
4. Choux Pastry Layer: Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). Remove from heat; stir in 1 cup flour and vanilla.
5. Reduce heat to low; cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
6. Beat in eggs by hand, until smooth and glossy. Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture).
7. Bake for 50 to 55 minutes or until surface is crisp and golden brown; cool completely. (Topping rises during baking and shrinks during standing, forming a custard-like layer.)
8. For Glaze: Dissolve coffee granules in 2 tablespoons warm water in small bowl; stir in powdered sugar and 2 tablespoons butter until smooth and creamy. Spread each cooled pastry with about 1/4 cup glaze.
9. For Drizzle: Place chocolate chips and shortening in a glass measuring cup and heat on HIGH in the microwave oven for 45 to 60 seconds, STIR until melted, if necessary, heat in 10 second increments, stirring each time (be careful not to burn the chocolate, chips hold their shape and won't appear melted). Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design. Cut each pastry into 1-inch slices.

Makes 12 to 16 servings.