Chocolate-Almond Pastries
Chocolate-Almond Pastries
Ingredients
- 1 sheet frozen puff baked good (from a 17.3-ounce bundle), defrosted
- 1 enormous egg, delicately beaten, for egg wash
- Sanding sugar, for sprinkling
- 1 1/2 ounces semisweet chocolate, coarsely slashed
- Best-quality honey, for sprinkling
- Ocean salt, ideally fleur de sel, for sprinkling
- 2 tablespoons entire almonds, toasted and coarsely slashed
- Vanilla frozen yogurt, for serving (discretionary)
Stage 1
Preheat broiler to 450 degrees. Orchestrate puff cake on a material lined baking sheet. Trim edges if necessary to frame a 10-inch square, and crease each edge in to shape a 1-inch hull. Prick center of batter done with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
Promotion
Stage 2
Move baking sheet to broiler, and heat until cake ispuffed and brilliant brown, 15 to 20 minutes. Eliminate fromoven, and cover focus equally with chocolate. Shower withhoney, and sprinkle with salt. Get back to stove, and prepare untilchocolate liquefies, around 2 minutes. Sprinkle with almonds,and cut into 4 squares. Present with frozen yogurt whenever wanted, anddrizzle with more honey.