CLOSE

Chocolate Bavarois with Grillotes Cherries

test

Hard to pronounce, but really easy to enjoy, this luscious dessert features layers of puff pastry filled with chocolate pastry cream and brandied cherries. They're truly exquisite!

  • Thaw: 1 hour 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Chill: 30 minutes
  • Cool: 10 minutes
  • Serves: 10
1 star 2 star 3 star 4 star 5 star
3 3

Recipe

Ingredients

  • 1 egg, beaten

  • 2 egg yolks, beaten

  • 13 tbsp. sugar

  • 2 tbsp. cornstarch

  • 3/4 cup milk

  • 1 tbsp. butter, softened

  • 1 cup heavy cream

  • 1/2 cup unsweetened cocoa powder

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • Brandied Bing Cherries

Directions

  1. Heat the oven to 375°F.  Beat the egg and egg yolks in a medium bowl with a fork or whisk.

  2. Stir 8 tablespoons sugar and the cornstarch in a 1-quart saucepan.  Add the milk and stir until the mixture is smooth.  Cook and stir over medium heat until the mixture boils and thickens.  Remove the saucepan from the heat.  Gradually stir half the milk mixture into the eggs. Return the egg mixture to the saucepan.  Cook and stir over medium heat for 1 minute.  Remove the saucepan from the heat.  Stir in the butter.  Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 30 minutes

  3. Beat the heavy cream, 1/2 cup cocoa powder and remaining sugar in a large bowl with an electric mixer on high speed until stiff peaks form.  Fold the pastry cream into the whipped cream mixture.  Cover and refrigerate for 1 hour or until the mixture is well chilled.

  4. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 15 (3-inch) circles.  Place the pastry circles onto 2 baking sheets.

  5. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.  Split each pastry into 2 layers, making 30 in all.

  6. Reserve 10 pastry tops.  Spoon about 2 tablespoons cream mixture and 1 to 2 cherries onto each of 10 remaining pastry layers.  Repeat the layers and top with the reserved pastry tops.  Sprinkle with additional cocoa powder.

  7. For Brandied Bing Cherries: Drain the liquid from 1 jar (21 ounces) cherry pie filling.  Add brandy to taste.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? Yours could be the next featured twist on our homepage! We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Polixenia T.
Date: 3/11/2006

5 star rating

"yummmyyyyyy"

More Recipes

  • TOOLS
  • SHARE