If you’re looking for a quick treat to prepare without much hassle, then this chocolate puff pastry is definitely for you. I called it ‘ugly but good’ because objectively it doesn’t look great, but the taste is guaranteed. Chocolate and almonds pair perfectly, and every bite combines softness and crunchiness. The ingredients are very simple and usually already available at home, at least in my house, where a roll of puff pastry is never missing. Obviously, it’s a treat without too many pretensions, one of those to prepare when you don’t want to bake a cake but really want to enjoy something delicious. Try it and let me know what you think too.
Other sweet recipes with puff pastry:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Microwave, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Puff Pastry
- 1 roll puff pastry (round)
- 7 oz dark chocolate
- 4 tbsps butter
- 3.5 tbsps milk
- 1 egg (medium)
- 3/4 cup almonds
- sugar sprinkles (for decoration)
Tools
- 1 Bowl
- 1 Baking pan 28 cm diameter
Preparation of the Chocolate Puff Pastry
Line a 28 cm diameter pie dish with the puff pastry disc, keeping it on the parchment paper provided in the package. Fold the entire edge inward to create a sort of cord and prick the bottom with a fork.
Coarsely chop the almonds with a knife and place them at the bottom of the pie dish. Then transfer this puff pastry shell to the refrigerator while you prepare the filling.
In a bowl, place the chopped dark chocolate and butter, and melt them in the microwave or using a double boiler.
Then, add the hot milk and the previously beaten egg, and mix very well until you get a smooth and homogeneous cream.
Pour this filling over the almond layer and spread it evenly over the entire surface.
Bake the chocolate puff pastry in a preheated static oven at 350°F (180°C) for 25 minutes. Take it out of the oven and let it cool before transferring it to the serving plate. To make it less ugly, I decorated it with small golden sugar sprinkles. This step is completely optional. I also thought that an alternative to make it more visually appealing could be to mix the almonds with the chocolate cream. In this way, an irregular surface might be more aesthetically pleasing. I’ll try that next time! Enjoy! Paola
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