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- A puff pastry dessert
Serves/Makes:8 or more
- 1 recipe basic puff pastry
- 1 recipe creme filling
- 2 oz (56 grm). semi-sweet chocolate
- Creme filling:
- 1 cup (225 ml) milk
- 1/2 cup (125 ml) sugar
- 3 tbsp (45 ml). flour
- 1/8 tsp (1 ml). salt
- 2 slightly beaten yolks
- 1-1/2 tsp (7 ml). vanilla
- Heat milk in heavy bottomed saucepan until hot but not boiling.
- Mix sugar, flour, salt in a bowl; stir in hot milk and beat until well blended.
- Pour back in pan and stir hard over very low heat until thick and smooth.
- Temper yolks with bit of hot mixture, pour into pan and cook 3 to 4 minutes more.
- Cool, stirring occasionally.
- When room temperature, add vanilla and stir well.
- Preheat oven to 425 degrees (225 C.).
- Roll out half of puff pastry into a 1/8" thick 6"x16" rectangle. (Put other half in fridge to keep cold).
- Sprinkle a cookie sheet with water and shake off excess. Put dough on sheet and prick all over with fork.
- Bake 20 to 25 minutes.
- Cool on rack.
- Bake other half of dough.
- Gently cut each rectangles into 3 long strips, 2" or so wide, and split each of these in 1/2 lengthwise.
- Spread the creme filling on 9 of the long strips.
- Stack in piles of 3.
- Top with the 3 other strips.
- Melt the chocolate and drizzle back and forth on top of stacks.
- Cut diagaonally into serving size pieces.
- Mom made these this way. A sister uses confectioners frosting before drizzling chocolate on the top; daughter-in-law puts slightly sweetened raspberries in the middle. Hope you enjoy them.
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