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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)

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.


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.


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.


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.


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.