Thursday, 3 April 2008

Chocolate Wrapper

Ever try to make phyllo pastry? I'll be honest here. I haven't. Even in cooking school, we used store bought. I cannot imagine a reason to justify me making this pastry from scratch. I imagine some readers may be disappointed by my honesty but here I have to be. If someone asked me for a recipe, I would look foolish.

For this recipe, I strongly recommend using the finest chocolate available to you (I used Milk Chocolate Pyramids from a great chocolatier downtown) and of your preference. White, dark, milk, whatever.

Keep this simple and you'll have no trouble at all.

Milk Chocolate Pyramid Wrapped in Phyllo with Strawberry and Blackberry Coulis

8 Milk Chocolate Pyramids
3 Sheets of Phyllo, cut in 16 rectangles
10g Unsalted Butter, melted
Icing Sugar for Garnish

Preheat oven at 325 celsius.

On your countertop, lay out 1 sheet of phyllo. Using a pastry brush, apply small amount of butter. Lay another sheet and lightly brush some butter. Place chocolate in center and fold up pastry to cover. Place on some parchment on a cookie sheet.

Repeat with other chocolates.

Back for 15 minutes or until pastry is golden brown on top edges. Let cool 10 minutes before serving. Dust with icing sugar and serve with coulis.

Serves 8.

Strawberry and Blackberry Coulis

1 pint of strawberries, washed and trimmed
1/2 pint of blackberries, washed
40 g sugar
Splash of Vanilla Extract
Splash of Maple Extract (optional)

In a small sauce pan, heat berries and sugar and extracts. Add splash of water and cover. Bring to boil on medium high heat. Remove cover and let cook for 5 minutes. Remove from heat.

Using a blender, purée until smooth. You can strain through a fine mesh chinois to remove seeds though not completely necessary.

Let cool completely and place into a sqeezee bottle.

Serves 30 desserts.

No comments: