Chocolate Filling
85 gr mafaf flour
-90 gr coconut sugar
-20 gr cocoa powder (sifter)
-35 gr unsalted butter
-35 gr of water
-1 teaspoon vanilla paste
- pinch of salt
-80 gr dark chocolate couverture
Method:
In the cooking pot, mix water, butter, sugar & salt until the sugar is dissolved. Turn off the heat then add the chopped chocolate & vanilla, stir well.
Finally add flour & cocoa powder. Mix well until the smooth texture can be clenched. Set aside in a closed container so it does not get dry.
"Nastar" Skin
-175 gr mafaf flour
-20 gr almond meal/remaining almond milk
-10 grams of cornstarch
-25 grams of milk powder
-150 gr unsalted butter
- pinch of salt
-35 gr refined sugar
-35 gr egg yolks (2)
-1 teaspoon vanilla extract
-1 egg yolk + a little milk for spread
Method:
Stir butter with sugar until well blended.
Add egg yolks & vanilla, stir again.
Add all the dry ingredients, stir well.
Elongated chocolate filling form with sushi roll. Roll the nastar mixture so that it is flat & thin, place the filling then roll and tighten as needed (use another sushi roll 
). Cut into small pieces. Preheat the oven to 150C. Brush the surface with eggs & milk, bake in the oven +/- 15 minutes. Leave it on the cooling rack to room temperature, then put it in a clean jar.
