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Chocolate and Hazelnut Puff Pastries

Yields1 ServingTotal Time1 hr 30 mins

A delicious dessert in which chocolate and hazelnut play the leading roles, Karlıdağ products will leave a good taste not only in your mouth but also in your heart. Here are the details of this boutique dessert:

 3 sheet puff pastry
 powdered sugar
Çikolatalı fındıklı krema için:
 150 g dark chocolate
 1 glass of cream (250ml)
 ¾ glass of Karlıdağ Cocoa Hazelnut Cream (190ml)
 2 egg yolks
 4 dessert spoon of Karlıdağ Unsalted Butter (20ml)
 1 dessert spoon honey (5ml)
Fındık krokan için:
 ½ glass of granulated sugar (125ml)
 2 tablespoon of water (30ml)
 ½ dessert spoon lemon juice (2ml)
 1 glass of hazelnuts (250ml)
1

First, cut the puff pastry into rectangles. Then preheat your oven to 200 degrees. Cover the baking tray with baking paper. After resting the puff pastries on the counter for 5-10 minutes until they reach room temperature, cut them into 4 rectangular pieces. Place the cut pieces on the baking tray with 1 cm gaps. Cover them with a second baking paper and place a second tray or pyrex to prevent them from rising. This weight should completely cover the puff pastry.

2

Bake the puff pastry you have prepared in a preheated oven at 200 C for 10-15 minutes, until the puff pastries are well browned and turn golden brown. Remove the cooked puff pastry from the tray and let it cool.

3

For Chocolate Hazelnut Cream; Put the dark chocolate in an appropriately sized bowl. Heat the cream in a medium saucepan over medium heat until it reaches the boiling point and add it to the chocolate. Wait for 1 minute and mix with the help of spatula. Add Karlıdağ Butter, egg yolks and honey and continue mixing. Finally, add Karlıdağ hazelnut cream. Transfer the hazelnut chocolate cream to a cream bag and let it rest in the refrigerator for at least 1 hour.

4

For the croquant; Cover the bottom of a large tray with baking paper. Transfer the sugar and water to a medium saucepan. Heat over medium-high heat without stirring until the sugar caramelizes. When you get caramel, add lemon juice and mix. Immerse the bottom of the sauce pan in a bowl of cold water and reduce the temperature of the caramel. Add the hazelnuts to the caramel. Mix it with a spatula and spread it on the tray you prepared. Cool the croquant and lightly beat. Set aside.

5

To prepare the phyllo; Put some chocolate cream in the middle of the serving plate. Place a puff pastry on top of this cream. Cover the puff pastry with the chocolate hazelnut cream. Spread croquant on it and place a second puff pastry sheet. Repeat the same process one more time. Place another puff pastry and decorate with powdered sugar. Bon Appetit.