Crisp puff pastry layers, a silky pastry-cream filling lightened with whipped cream, and a classic cocoa glaze. Chill it well, then slice with a serrated knife for clean layers.
Base recipe = 1 batch.
Ingredients
- 454 g fresh puff pastry
- 454 g fresh pastry cream
- 240 g whipped cream
- 85 g cocoa powder
- 57 g powdered sugar
- 170 ml heavy cream
Instructions
- Roll puff pastry to about 1.5 cm thickness, dock the surface with a fork, dust lightly with sugar, and refrigerate 15 minutes.
- Bake at 300°F (150°C) until golden and crisp. Cool completely, then cut into even rectangles.
- Fold whipped cream into the pastry cream to lighten (or pipe separately for sharper definition).
- Pipe cream onto pastry rectangles and assemble three layers, keeping the top layer plain.
- Glaze: simmer heavy cream with powdered sugar and cocoa powder about 20 minutes until syrupy; cool slightly.
- Spread glaze over the top layer. Chill at least 30 minutes, then slice with a serrated knife.
Nutrition
Calories: 390 · Fat: 24g · Carbs: 35g · Sugar: 18g · Protein: 5g