- Puff pastry500g
- Egg wash for brushing
- Almond Praline:
- Castor sugar220g
- Water¼ cup
- Chocolate Créme:
- Nestlé BAR-ONE Spread220g
- Milk chocolate, roughly chopped110g
- Brandy/vanilla essence2 Tbsp
- Heavy cream2 ½ cups
- Preheat the oven to 200°C.
- Roll out the pastry onto a cleaned floured surface and cut into 12cm x 25cm rectangles. Prick each with a fork and place onto a lined baking tray.
- Brush the puff pastry with the egg wash. On your lined baking tray place four cookie cutters that are 2cm high in the corners. Place another sheet of baking paper and another tray on top on the cookie cutters. Place in the oven to cook for 20-25 minutes. Then set aside to cool completely.
- For the almond praline; toast the almonds in the oven at 200°C for 5 minutes.
- Allow them to cool before chopping and setting aside.
- In a saucepan add the water and sugar and stir to dissolve. Once it has all dissolved bring up to the boil. Cook without stirring but brushing the sides with water. Cook for approximately 4-5 minutes or until dark caramel in color.
- Remove from the heat and quickly mix in the almonds. Pour into a lightly oiled tray and set aside to set.
- For the chocolate crème, heat the Nestlé BAR-ONE Spread, chocolate and brandy in a bowl over a saucepan with simmering water. Stir until smooth.
- Transfer mixture to an electric mixer and add the cream. Beat with a whisk until soft peaks. Cover and pace in the fridge to firm up slightly.
- To assemble; half each puff pastry rectangle and place one on your serving platter. Spread with thin layer of the chocolate cream, sprinkle with chopped up praline and top with another pastry rectangle. Continue to layer until you have four layers with the top being a pastry. Dust with icing sugar and praline before serving.
Nestlé BAR-ONE Spread is great to use in chocolate creams as it creates fantastic depth of flavor, it also does not seize when being added to the cream.
Products used in the recipe
A confectionery spread for application on cakes, ice cream and pancakes.