Chocolate pots with tejas de Tolosa

Chocolate pots with tejas de Tolosa

By
From
Basque
Serves
6
Photographer
Laura Edwards

The tejas and cigarrilos de Tolosa have a long history and were created in Tolosa for the very famous pastry shop, Eceiza, which opened in 1924. They were originally intended as a dessert, but you’ll now find that they are typically served with coffee instead, both in restaurants and in the cider houses.

This is my way of making them ... they are dangerous, as once you start eating them, you won’t be able to stop dipping them in the chocolate. Try adding some drops of really good extra-virgin olive oil and few flakes of salt to the chocolate pot too. You won’t regret it.

Ingredients

Quantity Ingredient
200g dark chocolate, broken into pieces
75ml full-fat milk, warmed to blood temperature
200ml double cream, out of the fridge for 20 minutes

For the tejas de tolosa biscuits

Quantity Ingredient
1 free-range egg white
50g caster sugar
1 tablespoon plain flour
few drops vanilla extract
25g unsalted butter, melted and cooled
flaked almonds, to sprinkle (optional)

Method

  1. Preheat the oven to 190°C. Line two baking sheets with baking paper.
  2. To make the biscuits, beat the egg white and caster sugar with a fork until frothy. Sift over the flour and fold in. Add the vanilla extract, then lastly add the cooled melted butter.
  3. Spoon the mixture onto the baking sheets in dollops about 8 cm wide. Sprinkle with the flaked almonds, if using, and bake for 6–8 minutes until lightly golden. Have a rolling pin ready and, as soon as the biscuits are out of the oven, lay them over the rolling pin so that they cool and harden in a curled shape. Set aside on a wire rack.
  4. Melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots or glasses and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.
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