I remember when I discovered Pocky Sticks, the Japanese Chocolate-capped biscuits. Both of my sisters happened to have visited Japan in the 1980s and brought back some Pocky Sticks, they were a fun treat indeed.

Dorie’s take on this Japanese treat is made with cream puff dough. Making the dough was pretty straightforward. I have disposable pastry bags and I cut mine to 1/4 inch diameter. Drawing the 12 inch long lines on parchment paper was the most laborious part of the recipe. I measured my opening but I don’t think it was big enough, I had extra dough leftover and I think my sticks are too small diameter.

Coating the sticks was a little challenging too. Because my sticks were so thin they kept breaking on me so many ended up being 6 inches long. I did not have enough dark chocolate for the whole recipe so dipping the sticks was not an option, I ended up spooning it on. I did have white chocolate chips but melting them proved to be problematic, I kept adding more oil to try and thin it out but it just stayed in this paste-like texture. My dipped sticks look like a kindergartener did it. Oh well, they tasted good and were a fun dessert.

To see what others thought head over to Tuesdays with Dorie.