"Sweet Tooth" Treasures

It began one morning over a pair of sunny side up eggs, a few strips of toast, and a couple of dried figs. My favorite dark chocolate was in good supply in our cupboards and I just happened to have the ingredients I needed to recreate a local treat, fittingly called "Sweet Tooth."

Here's what you'll need:

  • 1/2 cup 2% milk
  • 1/2 cup water
  • 8 Tablespoons unsalted butter
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs (room temperature)

For the filling/topping you'll need:

  • A can of boiled condensed milk (directions here)
  • 2 bars chocolate (dark or milk)
  • Unsweetened shredded coconut (optional)

Before you begin, preheat the oven to 425°F.

Start by cutting up the butter and adding it to a medium pot with the milk, water, sugar, and salt. Let it come to a fierce boil over high heat. Don't stray too far while it's cooking.

Once it's bubbling away, turn the heat down to medium/low and add the flour. Stir constantly until the flour is completely incorporated and then stir some more for a couple of minutes before transferring it to a bowl.

The ball of dough needs to cool before you add the eggs, or you'll have a scrambled mess. I let mine sit for 10 minutes.

One by one, add the eggs and mix vigorously. It'll look lumpy and separated at first, but after a few good turns of a spoon, everything will come together nicely.

Now, you can choose to make these puffs as big or small as you'd like. I used a generous tablespoon of batter for each, but making smaller, cute ones would be great for a party. 

As soon as you pop the tray in the oven, lower the temperature to 375°F and bake them for 26ish minutes. The batch on the left was in for 20 and while they tasted great, ideally they should be more browned and firm like the ones on the right.

The puffs need to cool completely before the next step. 

Cut a slit into each one. There's no need to slice the entire top off. If you have a pastry bag and tip, you could even skip this altogether and make a hole in the sides.

For the liquid gold, take a heaping teaspoon of boiled condensed milk and dollop it into the center of each puff. This is no time to be stingy.

And since we haven't made this decadent enough as it is, it's time for some chocolate.

Break up the chocolate of your choosing (I used dark because the filling is already very sweet), add to a bowl, and microwave it in 10 second intervals, stirring between each beep.

Let it sit for just a couple of minutes. This way it isn't a hot mess and won't drip all over the place.

Holding onto the sides of the puffs, dip each top into the bowl of melted chocolate. I made sure to cover the slit I'd made as well, so the puff became one whole piece again, once the chocolate hardened.

If an entire cape of chocolate is too much for you, drizzle a bit over the top instead.

Ideally I would have added coconut shreds to the top, but seeing as it's impossible to find here (I looked in five shops), I managed without. I know, sacrifices.


With each bite you get a dose of satisfying dark chocolate, a smooth pastry crust, and a treasure trove of sweet bliss.

Tyler and I each had our fair share (or more than) and he even brought some to his colleagues who loved them as well. This is one of my new favorite desserts and I bet if you give it a try, it might just become one of yours too. I'm looking forward to trying these new recipes out on friends and family when we return home. I hope you're hungry!