Michałek mazurek

Easter mazurki are famous for their incredible sweetness, especially the traditional old Polish versions… and Michałek Mazurek is no exception. This modern take on the classic Easter treat is inspired by one of Poland’s favourite chocolates. It’s packed with Michałki – I used the white variety, but the classic ones work just as well – with white chocolate and peanut butter as the main ingredients. If you’re a fan of these sweets, you’ll love this flavour!

Ingredients for the shortcrust pastry:

• 175 g plain flour
• 50 g icing sugar
• 100 g cold butter
• 1 tbsp thick sour cream
• 1 egg yolk
• a pinch of salt

Sift the flour into a bowl, add the butter and quickly cut it in with a knife. Add the egg yolk, icing sugar, sour cream and salt. Quickly knead to form a dough (you can also use a food processor and process until the dough comes together into a ball). Shape into a ball, flatten slightly and wrap in cling film. Refrigerate for 1 hour.

Line a 20 x 30 cm baking tin with baking paper. Remove the pastry from the fridge, roll it out and transfer it to the tin. Refrigerate again for 60 minutes. Prick the pastry all over with a fork just before baking.

Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and leave to cool completely.

Ingredients for the Michałek topping:

• 180 ml double cream
• 245 g classic or white Michałki chocolates (1 packet), finely chopped
• 100 g white chocolate, finely chopped
• 50 g smooth peanut butter
• a few drops of rum or arak flavouring, or 1 tsp vanilla extract (optional)

Place the double cream in a small saucepan and heat until almost boiling. Add the chopped Michałki and, stirring continuously, cook over the lowest heat until they have melted into the cream. Remove from the heat, add the white chocolate and leave for 2 minutes. Stir until completely smooth; if necessary, return briefly to the heat to melt any remaining chocolate. Add the peanut butter and flavouring, if using, and stir until combined.

Additionally:

• a handful of toasted peanuts
• a few squares of white chocolate, melted

Method:

Pour the hot Michałek mixture over the cooled shortcrust pastry while it is still in the tin. Sprinkle with the toasted peanuts and leave at room temperature until completely cool and set, for at least 24 hours. The Michałek mixture will thicken and, over time, develop a slightly firmer, fudge-like texture. Once set, decorate with melted white chocolate, piped over the top using a piping bag.

Michałek Mazurek can be stored at room temperature for up to 7 days.

Enjoy!