Chocolate and hazelnut pithiviers
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Serves
6
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100 gm
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hazelnuts, roasted and skins removed
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110 gm (½ cup)
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caster sugar
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250 gm
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dark chocolate (64.5% cocoa solids)
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180 ml
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pouring cream
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500 gm
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butter puff pastry
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1
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egg, lightly beaten with 1 tbsp milk
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To serve:
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whipped or double cream
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1
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Spread hazelnuts on a lightly oiled tray. Combine sugar and 2 tbsp water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 5-6 minutes or until dark golden in colour, then pour over nuts and stand for 10 minutes or until caramel hardens. Break into small pieces and process in a food processor until finely ground. Store praline in an airtight container until required.
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2
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Combine chocolate and cream in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally, until melted and smooth. Add praline, stir to combine, then remove from heat and refrigerate for 2 hours or until just firm.
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3
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Preheat oven to 180C. Halve puff pastry and roll each piece to 4mm thick, then place on baking paper-lined trays and refrigerate for 30 minutes. Cut a 20cm-diameter round from each piece of pastry, then place a round on a baking paper-lined oven tray. Spread chocolate mixture over pastry, leaving a 2cm border, brush edges with eggwash, then place remaining
round of pastry over chocolate mixture, pressing to seal. Using a fork, press firmly around edges, score top and brush with eggwash. Bake for 10-15 minutes or until dark golden in colour, then remove from oven and cool on a wire rack for 30 minutes. Serve warm or at room temperature, with cream passed separately.
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Drink Suggestion Pedro Ximénez sherry.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
DRINK SUGGESTION Max Allen