Chocolate Mazurek with Fruits - photo 1
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Chocolate Mazurek with Fruits

Desserts Cakes and Bakes Regional Cuisine of Poland 60 min Medium 64 wyświetleń ~53.64 PLN - (0)
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Description

Chocolate mazurek with fruits is a Polish Easter and holiday dessert, based on a buttery shortcrust base covered with a thick chocolate glaze and decorated with fruits and preserves. In this version, I combine a classic shortcrust base with an intense, creamy dark chocolate ganache and fresh mandarins and cranberry jam, creating a contrast between sweetness, acidity, and bitter chocolate. Mazurek works great as a dessert after dinner, with coffee, or as a centerpiece on the holiday table; it looks impressive (low, shiny glaze, regular arrangements of fruits) and offers many possibilities for variations (nuts, jams, candied peel). The recipe includes techniques for working with shortcrust pastry and preparing ganache, with practical tips for beginners.

Ingredients Used

Ingredients (14)

Servings:
8
  • Wheat flour 300 g
  • Butter 230 g
  • Powdered sugar 80 g
  • Chicken egg 1 szt. (~60 g)
  • Egg yolk 1.1 szt. (~20 g)
  • Dark chocolate 200 g
  • 30% heavy cream 200 g
  • Cocoa 10 g
  • Cranberry jam 120 g
  • Mandarin 240 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Plum preserves 100 g
  • Walnuts 60 g
  • Candied orange peel 20 g
💰 Szacowany koszt dania: ~53.64 PLN (6.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough

1

Prepare the ingredients and tools: a large bowl, a grater for butter (optional), a knife, a pastry board or a large work surface, a rolling pin, a rectangular baking dish 25×35 cm lined with parchment paper. Weigh the flour and sift it into the large bowl (sifting helps aerate the flour and makes it easier to knead the dough).

Ingredients: Wheat flour
Use a large metal bowl and a grater for cold butter if you want to combine the ingredients faster. It's best to line the mold with paper and trim the edges to easily remove the mazurek.
2

Cut the chilled butter (60% of the butter intended for the dough) into small cube-sized pieces. Add the butter to the flour. Then, rub the butter into the flour with your fingers or use a grater — work quickly to prevent the butter from softening. Mix until clumps form with a consistency of coarse sand (you can see pieces of butter the size of pea grains).

Ingredients: Wheat flour, Butter
Use cold butter straight from the fridge. If you have a food processor with a blade, pulse mix 6–8 times. Do not warm the butter with your hands for too long.
3

Add powdered sugar and a pinch of salt to the mixture of flour and butter. Crack in the egg and add the yolk. Briefly mix first with a fork, then quickly knead by hand or with a mixer with a dough hook on low speed until the dough starts to come together. If the dough is too dry, add a teaspoon of cold water (5–10 g) - only if really necessary.

Ingredients: Powdered sugar, Egg yolk, Salt
Use a wooden or silicone spoon for initial mixing; for kneading, it's best to use your hands or a mixer with a hook. Do not knead for too long — just 1–2 minutes is enough for the ingredients to combine.
4

Form a flat disk from the dough, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes (chilling allows the butter to harden and makes rolling easier).

Chill in the cooler part of the refrigerator. If you have more time, you can chill for up to 2 hours — the dough will shrink less during baking.

Baking

5

Preheat the oven to 180°C (top-bottom). Take the dough out of the fridge and dust the work surface with flour. Roll out the dough with a rolling pin into a rectangle slightly larger than the baking dish (about 27×37 cm), with a thickness of 3–4 mm. Transfer the dough to the dish, gently pressing the edges to create a low rim (about 1–1.5 cm). If the dough cracks, seal it with a finger moistened with water.

Ingredients: Wheat flour, Butter
The easiest way is to roll it out between two sheets of baking paper or plastic wrap — it prevents sticking. Use a rolling pin with a gentle groove if you have one.
6

Prepare the "blind" crust: lightly prick the bottom with a fork in several places (to prevent bubbles). Place a sheet of baking paper on the crust and fill it with weights (dried beans, rice, or special baking beads). Put it in the oven and bake for 15 minutes with the weights, then remove the weights and bake for another 8–10 minutes until the edges are lightly browned. The bottom should be dry and matte — not moist.

Ingredients: Wheat flour, Butter
Use ceramic baking beads or dry beans as weights. After removing the weights, check if the bottom is not raw; if it is, bake for another 2–3 minutes.

Flavor layer

7

When the base is slightly cooled (it cannot be hot for the topping), spread an even layer of cranberry jam over the entire surface of the base — thinly, so that the jam is visible but not too thick (about 2–3 mm). Use a butter knife or a silicone spatula, spreading from the center towards the edges.

Ingredients: Cranberry jam
If the jam is very thick, lightly heat it in the microwave for 10–15 seconds to make it easier to spread. Before applying, make sure the bottom is not hot — steam can thin out the jam.

Ganache

8

Prepare the ganache: place the broken chocolate in a heatproof bowl. In a small saucepan, heat the 30% cream until the first bubbles appear at the edges (do not bring to a boil). Immediately pour the hot cream over the chocolate and wait 1 minute, then stir with a spatula from the center outward until a smooth, shiny mixture forms. Add the butter and stir until completely melted. Add the cocoa powder and mix vigorously to achieve a thick, silky glaze.

Ingredients: Butter, Dark chocolate, Cocoa
Use a metal or glass bowl for the chocolate. If the mixture looks clumpy, gently heat it in a water bath and stir until smooth. Mix vigorously but calmly to avoid incorporating air bubbles.

Finishing

9

Pour the still warm, but not hot ganache over the prepared base with jam. Spread it evenly with a silicone spatula, starting from the center and moving towards the edges. The layer should be smooth and shiny. If the ganache is too thick, briefly heat it (5–10 s) in the microwave and mix again.

Ingredients: Butter, Dark chocolate
Work quickly — the ganache cools and thickens. It's best to spread the glaze at room temperature, not while the bottom is still steaming.

Decoration

10

Before the ganache completely sets (the surface should still be slightly soft), arrange the decorations: evenly place the mandarin segments in a decorative pattern (e.g. rows or rays). Add small dollops of plum jam (optional) and scatter the walnut halves. Finally, you can sprinkle with thin strips of candied orange peel.

Ingredients: Mandarin, Plum preserves
Prepare the fruits just before decorating to keep them fresh. If you are using nuts, toast them in a dry pan for 2–3 minutes to release their aroma — let them cool before sprinkling.

Cooling and serving

11

Place the mazurek in the refrigerator for 1–2 hours to allow the ganache to set and gain shine. Remove it 15–20 minutes before slicing so that the glaze doesn't crack excessively when cutting. Slice with a sharp knife warmed in hot water (wipe and dry between cuts) to achieve clean slices.

Use a large, sharp knife or spatula for cutting. Chilling makes slicing easier and enhances the flavors (the tastes blend better).

Fun Fact

💡

Mazurek is a traditional Polish cake often prepared for Easter — the name likely comes from the word 'mazurek' meaning decorative patterns that were once made on the top of the cake. In regional versions, richly decorated mazurki with nuts, preserves, and icing can be found.

Best for

Wielkanoc Święta rodzinne Przyjęcie do kawy

Tips

🍽️ Serving

Serve the mazurek slightly chilled (after 15–20 minutes out of the fridge). Cut into thin pieces, as the chocolate filling is quite rich. It pairs well with strong coffee, black tea, or slightly sour apple compote.

🥡 Storage

Store in the refrigerator covered (e.g., in a container) for up to 5 days. For the best flavor, take it out 15–20 minutes before serving. To refresh, lightly warm it at room temperature — do not heat in the microwave for too long, as the chocolate will lose its consistency.

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