Puff Pastry - Recipe Detail - Chocolate Bavarois with Grillotes Cherries

Chocolate Bavarois with Grillotes Cherries

Chocolate Bavarois with Grillotes Cherries

Thaw Time: 100 minutes	Chill Time: 30 minutes
Prep Time: 30 minutes	Cool Time: 10 minutes
Bake Time: 15 minutes
Makes: 10

Chocolate Walnut Strudel

Chocolate Peanut Butter Cups

Chocolate Velvet Torte

Easy Chicken Pot Pie

Apricot Pinwheels

Chocolate Marshmallow Tarts

Chocolate Velvet Torte

1 egg, beaten
2 egg yolks, beaten
13 tablespoons sugar
2 tablespoons cornstarch
3/4 cup milk
1 tablespoon 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 Heat the oven to 375°F. Beat the egg and egg yolks in a medium bowl with a fork or whisk.

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

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.

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.

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.

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.

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

VIEW MORE INTERNATIONAL RECIPES

This recipe has been
rated by 1 member.

"yummmyyyyyy"

Get recipes, tips, videos and more about this popular, delectable dish.

Using Puff Pastry is a snap! Our tips and videos will get you started.