Chocolate Kremschnitte Draft

Name: Chocolate Kremschnitte
Cook time: 20 min
Total time: 12 h 20 min
Ingredients: 1⅛ lb all-butter puff pastry; 1 cup powdered sugar (1 cup); 2 cups heavy cream (2 cartons); 1 tbsp glucose syrup or light corn syrup (at baking supply stores or large supermarkets); 5 oz bittersweet chocolate, broken into pieces; 5 oz milk chocolate, broken into pieces; tangerine or orange zest (a little)

Crisp, caramelized puff pastry rectangles layered with whipped chocolate ganache. I start the day before, because the ganache needs a night in the fridge.

Cook20 min
Rest12 hr
Total12 hr 20 min
KashrutDairy

What you need

Amount:×1

Pastry

1⅛ lb all-butter puff pastry
1 cup powdered sugar, 1 cup

Chocolate ganache

2 cups heavy cream, 2 cartons
1 tbsp glucose syrup or light corn syrup, at baking supply stores or large supermarkets
5 oz bittersweet chocolate, broken into pieces
5 oz milk chocolate, broken into pieces
tangerine or orange zest, a little (optional)

How I make it

Pastry

Sift a little powdered sugar onto parchment paper with a fine sieve and lay the pastry on top. Sift more sugar over it and cover with another sheet of parchment.
Roll into a sheet ¼-⅜ inch (0.5-1 cm) thick and prick all over with a docker or a fork.
Transfer to a baking sheet and set another baking sheet on top, so the pastry can't puff up.
Bake in an oven preheated to 375°F (190°C) for about 10 minutes. Lower the heat to 340°F (170°C) and bake about 10 minutes more, until the pastry is browned, crisp and lightly caramel-colored. Let cool.
On a cutting board, cut the pastry with a sharp serrated knife into 1½ x 4-inch (4 x 10 cm) rectangles.

Ganache and assembly

Bring the cream and glucose (or corn syrup) to a boil in a saucepan, with the zest if using. Pour over the chocolate, stir until smooth and strain.
Transfer to a container, press plastic wrap onto the surface and refrigerate for at least 12 hours.
Whip the cold ganache in a stand mixer with the whisk attachment into a light, stable cream.
Fill a piping bag and pipe the cream onto a pastry rectangle.
Top with another rectangle, pipe more ganache over it and decorate with strawberries or chocolate shards, if you like.

What I've learned

I pipe the cream in waves, dots or stripes, whatever I feel like.

Source: ChefEf (chefef.com)