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Directions
To Make Chocolate Cream:
- In a medium sized bowl, beat the cream with an
electric mixer or whisk until it begins to hold a loose peak. Sift the sugar into the cream.
Continue beating until the cream holds a firm but soft peak. Set aside in refrigerator.
Place
the chocolate in a medium sized, microwaveable bowl. Melt the chocolate in microwave, at half
power, using 30 second intervals until softened and warm (the chocolate can also be melted in a
double boiler, if desired). Whisk until smooth.
Fold approximately 1/2 cup of whipped cream
into the warm chocolate to lighten it. Add lightened chocolate mixture back into the remaining
whipped cream, folding until completely smooth.
Store in an airtight container until ready
to use.
To Make Puff Pastry:
Preheat oven to 400º F.
Boil water
and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
Remove mixture from heat and beat in eggs, with a wooden spoon, one at a time in order to
keep batter smooth. Continue to beat with wooden spoon until smooth.
With a table spoon,
drop dough onto ungreased pan 3-inches apart.
Bake 40 to 45 minutes until lightly browned in
order to open up the inner texture. Cooking for less time results in a sticky inner dough and
more of a closed texture. Remove from oven, set aside to cool.
When cool, cut pastries almost
in half leaving approximately 1/4 inch attached to hold the pastry together.
Fill the center
with chocolate whipped cream as you would a sandwich. Can drizzle with extra melted chocolate, if
desired.
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