Pastilla au chocolat et aux noix



  • 400 g (0,88 LBS) 70 % dark chocolate
  • 25 cl liquid cream
  • 30 g (0,066 LBS) butter
  • 2 egg yolks + 1 white
  • 4 brick sheets
  • Cinnamon powder
  • 50 g (0,11 LBS) chopped walnuts
  • Icing sugar


In a saucepan, bring the cream to a boil. Dip the crushed chocolate and melt it, stirring gently.

Stir in 30 g (0,066 LBS) of softened butter, the 2 egg yolks, the walnuts and the cinnamon.

Roll out the dough to 2 cm (0,78 inc) thick on a sheet of parchment paper.

Let take it cool.

Cut out 8 triangles from the hardened ganache and wrap them in halves brick sheets.

Use egg white to seal the leaves together.

Bake for 5 to 8 minutes at 220°C-428 to make the pastry sheet crispy.

Sprinkle with icing sugar and serve immediately. 

Pay attention to the power of the oven, the duration is only indicative.

It is possible to melt chocolate in the microwave at very low power.

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