I went to Bali Island and all I got is a fabulous homemade chocolate honeycomb, it had been sitting in my fridge for a week. It waited for me to go all creative and use it in my baked goods. So I went with cream pocket and touched it up with chocolate and crushed honeycomb. I always love cream pocket, well, how can you not love a cream filled something? Cream pocket is much like a calzone only its filled with pastry cream and commonly served as a dessert. Imagine having a thin and crispy pizza crust oozing with sweet creamy pastry cream after few slices of margarita pizza. It’s a heaven! Add chocolate glaze and crushed honeycomb now it’s a, crunchy, crispy, creamy, chocolaty heavenly dessert. You know what’s the best thing about making a cream pocket? You can actually use the leftover dough for margarita pizza. Just spread tomato sauce, sprinkle some grated mozzarella cheese and few basil leaves. Heaven and heaven!

EASY NO-KNEAD PIZZA DOUGH

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
4 tablespoon white sugar
1 cup warm milk (110 degrees F/45 degrees C)

Directions:

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water.  Let sit and raise for 30 minutes.
2. roll the pizza dough thinly and cut using a cookie cutter ( I went with heart shaped one), transfer to cookie tin and let it sit for the second raise for 30 minutes
2. Bake at 375 degrees C (190 degrees C) for 10 minutes.

PASTRY CREAM
“I cheated and used instant vanilla pudding its still good but I bet that homemade pastry cream would even better. This pastry cream recipe from Paris Pastry is a hit!”

TOPPING
melt 1 cup of chopped fine dark chocolate, let it cool.
Crushed two bars of chocolate honeycomb bars.

FINISHING
1.    inject pastry cream (or instant vanilla pudding in my case) into each of  cooled baked pocket  using pastry bag with open tip.
2.    Spread the cooled melted chocolate on top and sprinkle the crushed honeycomb.