Pastry Shells with Chocolate and Cream

Start by cutting the puff pastry using an apple slicer.

Next, transfer them to small glass bowls placed inside a baking tray.

Brush a beaten egg over everything.

Place in a preheated oven at 180° C (350° F) and bake for 25 minutes. 

In a large saucepan, add the vanilla-flavored pudding powder.

Turn on the heat to medium-low and stir everything very well for 8 minutes.

Transfer this mixture to a medium bowl and let it cool until it reaches room temperature.

In a small bowl, add the milk chocolate.

Microwave it at high power in 30-second intervals, stirring after each interval until completely melted.

After the pastries have baked, dip their edges into the melted chocolate then roll them in crushed roasted peanuts.

In a large bowl, add the vanilla pudding mixture we prepared and beat well for 2 minutes with an electric mixer. 

Add the whipping cream and beat everything very well until combined.

To finish, fill the pastry shells we prepared earlier with this cream.

Serve.