Nothing left. This is a dessert I have been creating in my mind for a while. My mother asked for something chocolate and I gave her that! It looks beautiful when you present it but it is hard to cut so be careful. Not to worry, it tastes good when you eat it even if it falls apart.
Ingredients:
Pastry cream:
3 egg yolks
1/4 cup of sugar
1 tbsp plus 3/4 tsp of cornstarch
2 tsp cocoa powder
3/4 cup milk
1/2 tsp of vanilla
1/4 cup of bittersweet or dark chocolate chips
1/4 cup of mini chocolate chips
Whipped cream:
1 cup of heavy cream
1/2 tsp of vanilla
1 tbsp of confectioner's sugar
1 package of puff pastry
plus confectioner's sugar for dusting
1/2 cup of dark chocolate chips
1/3 cup of milk
To make the pastry cream, whisk the egg yolks, 1/4 cup of sugar, cornstarch and cocoa powder together. Bring milk and vanilla to a simmer and slowly whisk into the egg yolk mixture. Return the milk mixture to the pot and whisk over low heat until it reaches the consistency of pudding. Remove from heat and chill completely. Stir in the mini chocolate chips.
Next make the whipped cream. Combine heavy cream, 1/2 tsp of vanilla and confectioner's sugar and whip until stiff peaks have formed. Gently fold the whipped cream into the pastry cream and chill until you are ready to assemble.
Preheat the oven to 425. Cut each sheet of puff pastry into 3 equal rectangles. Lay them out on a large baking sheet and prick all over with a fork. Lightly sprinkle pastry with confectioner's sugar to help caramelize and then bake for 15 minutes until golden and puffed. Cool completely.
When you are ready to assemble, combine the 1/2 cup of chocolate chips and 1/3 cup of milk in a microwave safe bowl and heat for 30 second intervals until melted and stir to combine. Split the combined pastry and whipped cream mixture into 4 equal parts and spread over 4 of the 6 puff pastry pieces stacking 2 and topping with a last top piece. Drizzle with melted chocolate mixture and dust with confectioner's sugar. Refrigerate until you are ready to serve.
Pastry cream:
3 egg yolks
1/4 cup of sugar
1 tbsp plus 3/4 tsp of cornstarch
2 tsp cocoa powder
3/4 cup milk
1/2 tsp of vanilla
1/4 cup of bittersweet or dark chocolate chips
1/4 cup of mini chocolate chips
Whipped cream:
1 cup of heavy cream
1/2 tsp of vanilla
1 tbsp of confectioner's sugar
1 package of puff pastry
plus confectioner's sugar for dusting
1/2 cup of dark chocolate chips
1/3 cup of milk
To make the pastry cream, whisk the egg yolks, 1/4 cup of sugar, cornstarch and cocoa powder together. Bring milk and vanilla to a simmer and slowly whisk into the egg yolk mixture. Return the milk mixture to the pot and whisk over low heat until it reaches the consistency of pudding. Remove from heat and chill completely. Stir in the mini chocolate chips.
Next make the whipped cream. Combine heavy cream, 1/2 tsp of vanilla and confectioner's sugar and whip until stiff peaks have formed. Gently fold the whipped cream into the pastry cream and chill until you are ready to assemble.
Preheat the oven to 425. Cut each sheet of puff pastry into 3 equal rectangles. Lay them out on a large baking sheet and prick all over with a fork. Lightly sprinkle pastry with confectioner's sugar to help caramelize and then bake for 15 minutes until golden and puffed. Cool completely.
When you are ready to assemble, combine the 1/2 cup of chocolate chips and 1/3 cup of milk in a microwave safe bowl and heat for 30 second intervals until melted and stir to combine. Split the combined pastry and whipped cream mixture into 4 equal parts and spread over 4 of the 6 puff pastry pieces stacking 2 and topping with a last top piece. Drizzle with melted chocolate mixture and dust with confectioner's sugar. Refrigerate until you are ready to serve.
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