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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a huge puff pastry which is bitter(just like dark chocolate), filled with cream, caramel and chocolate on top. A huge art of this recipe belongs to Ahmed1, who gave me permission to use it. Thanks Ahmed Ingredients:
ahmed's puff pastry |
1 cup water (250 ml) |
1 cup flour - substract 2 1/2 teaspoons after measuring (237,5 ml) |
60 grams butter |
3 tbsp cocoa powder (45 ml) |
5 large eggs |
filling 1 |
1 cup cream, whipped (250 ml) |
filling 2 |
1/2 cup sugar (125 ml) |
2 cups milk, slightly warm (500 ml) |
1/4 cup custard powder (60 ml) |
pinch of salt |
6 tbsp cold milk (100 ml) |
1 tbsp butter (15 ml) |
1 teaspoon vanilla extract (5 ml essence) |
topping |
1 medium sized slab melted white chocolate |
Directions:
1. Preheat oven to 400 deg f (200 deg C)
2. Take a piece of wax paper and draw a circle on it.
3. Use a cake baking tin for a template.
4. Grease.
5. Put on a cookie oven tray.
6. Mix the flour and cocoa powder.
7. Set aside.
8. In a heavy saucepan over medium heat, bring butter and water to a running boil.
9. Pour the flour mixture all in one go.
10. Stir using a wooden spoon till it form a ball shape.
11. Turn dough on a clean bowl.
12. Let cool for 15 minutes.
13. Mix in the eggs, one at a time, stirring well after each addition.
14. Add the vanilla.
15. Stir.
16. Fill the dough in a piping bag. - Up until here it is Ahmed's
17. Pipe the dough on the circular line on the wax paper.
18. Keep on going in circles until the dough is finished.
19. Bake for 30 minutes until puffed and risen.
20. Cut the huge puff in half.
21. Let it cool down.
22. FILLING 2
23. ========
24. Stir and melt the sugar in a saucepan over medium heat.
25. When light brown, add the heated milk.
26. Stir well.
27. Stir until smooth and no lumps are left.
28. Mix custard powder with cold milk.
29. Stir in the saucepan until thickened.
30. Stir in the butter and vanilla.
31. Voila, your own caramel custard!
32. Put on bottom of puff.
33. FILLING 1
34. ========
35. Beat the cream until stiff points form.
36. Put on top of caramel custard.
37. TOPPING
38. ========
39. Put top half of the puff on top of cream.
40. Melt the chocolate.
41. Pour or smear over the top.
42. Serve while chocolate is still soft.
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