And while the pastry is thawing out that chocolate bark is going to get to know me shortly since there is some Ghiradelli - double chocolate - chocolate chips hanging out in the pantry - not for long! That bag of natural almonds in the pantry is about to get roasted to provide neighborly company in the chocolate bark - might make a little cashew bark too as my husband loves cashews.
This chef really gets it on the taste and speed factor for busy cooks. Try out some of these easy recipes this weekend and let me know what you think! You might have to knock twice on my email head. I plan to be in a chocolate food coma this weekend after sampling these recipes! :)
Of course, if you really want to be decadent, make one of these recipes for each night of the work week. I hear chocolate alleviates stress...
Chef Catherine DeOrio is the executive chef of the famed sweets company Sara Lee. What she suggests is to keep on hand in your pantry these five ingredients for quick desserts on a moment's notice. I do like the way this chef rolls - in chocolate style!
What's also cool about these recipes is their stylish presentation is fine enough for guests. No one said they had to find out they are simple easy recipes! That will be our secret... Shhhh... they didn't hear it from me... all's quiet at this chocolate blog. :)
Pantry item staples:
raw sugar
frozen puff pastry sheets
heavy cream
chocolate
nuts like almonds, cashews, walnuts, hazelnuts
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Sweet Breadsticks
From: Chef Catherine DeOrio
Makes: 12 breadsticks
INGREDIENTS
• 1 sheet frozen puff pastry, thawed
• 1/2 cup salted cashews, toasted and finely chopped
• 1/3 cup raw sugar
• 4 ounces milk or dark chocolate, melted
• Butter, melted
DIRECTIONS
Preheat oven to 400 degrees. In a small bowl mix the sugar and nuts together.
Unfold pastry puff dough on a lightly floured surface. Using a rolling pin, thin dough to ¼-inch thick. Cut in half. Lightly brush one side with melted butter.
Sprinkle entire surface with sugar-nut mixture, pressing it into dough.
Lightly brush other half of dough with melted butter and place over other side, butter side down. Using rolling pin, seal pieces together.
Brush the top of pastry with melted butter and lightly sprinkle with sugar if desired. Cut into 12 strips
Take a strip and twist. Transfer to a silpat mat or parchment paper-lined baking sheet. Press ends into baking sheet to prevent breadsticks from untwisting during baking. Chill for 15 minutes before baking.
Bake for 15-20 minutes until puffed and golden brown. Let cool.
Drizzle melted chocolate across breadsticks.
Flaky Chocolate Nut Turnovers
From: Chef Catherine DeOrio
Makes: 12-14 mini turnovers
INGREDIENTS
• 1 sheet frozen puff pastry, thawed
• 1/2 cup almonds, toasted, and a little extra for garnish
• 1/2 (2 ounces) cup dark chocolate, finely chopped
DIRECTIONS
Preheat oven to 400 degrees.
Place almonds in food processor and run until it turns into a smooth paste, approximately 3-5 minutes.
Transfer almond paste to a small bowl. Add chocolate and work ingredients together with your fingers until well combined.
On a lightly floured surface, unfold puff pastry dough.
Using biscuit cutter, cut out 12-14 circles. Using a rolling pin, roll into an oval shape.
Place 1 teaspoon of mixture on one side of each dough oval. Fold the dough over it and seal the edges using the tines of a fork. An egg wash can be used here to seal if desired.
Pierce top with fork. Brush with egg wash if a glossy finish is desired.
Bake for 12-15 minutes until golden brown, transfer to wire rack to cool.
Melt chocolate and drizzle over top of each turnover. Sprinkle with chopped, toasted almonds.
Creamy Chocolate-Praline Filled Vol-Au-Vents
From: Chef Catherine DeOrio
Makes: 2 dozen
INGREDIENTS
Vol-au-vents
• 1 sheet frozen puff pastry dough, thawed
• 6 ounces dark chocolate (53-65% cacao), finely chopped
• 2 cups whipped cream
Hazelnut praline
• 1/2 cup hazelnuts, skinned and toasted
• 1/2 cup sugar
• 2 tablespoons water
DIRECTIONS
For hazelnut praline:
Place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally.
Boil until amber in color. Do not stir once it comes to a boil.
Pour out onto a silpat mat-lined baking sheet.
Let cool completely before handling.
To assemble:
Preheat oven to 400 degrees.
Unfold puff pastry onto a lightly floured surface and lightly smooth puff pastry dough with a rolling pin.
Cut out 24 circles with biscuit cutter and place on a baking sheet lined with a silpat baking mat or parchment paper.
Using a paring knife, score a smaller circle within it to create a border (be careful not to cut through the dough). Prick center of circle with fork.
Refrigerate for 20 minutes.
Make praline. While the praline cools, bake shells until golden brown, approximately 12-15 minutes. Let cool.
Press down centers if they puffed during baking.
Melt chocolate, reserve 2 tablespoons for drizzling.
Add chopped praline to melted chocolate and stir to combine.
Spoon a small amount of chocolate praline in pastry shell, top with whipped cream, drizzle with chocolate and sprinkle with crushed praline.
Chocolate Almond Bark
From: Chef Catherine DeOrio
Makes: 3/4 pounds
INGREDIENTS
• 8 ounces milk chocolate, finely chopped
• 1 cup slivered almonds, toasted
DIRECTIONS
In a double boiler set-up, melt one-third of the chocolate. Add in 1/3 increments until chocolate is smooth and evenly melted.
Stir in almonds, being sure that all are thoroughly covered in chocolate.
Pour onto a Silpat (brand of a rubber mat to which nothing sticks) or wax paper-lined baking sheet.
Spread and smooth until about 1/4-inch thick.
Chill until set, approximately 20-30 minutes.
Break into pieces.
Nutty Napoleons
From: Chef Catherine DeOrio
Makes: 12 servings
INGREDIENTS
Nutty napoleons
• 1 package frozen puff pastry, thawed
• 1/4 cup hazelnuts, skinned, toasted and chopped
• 2 ounces bittersweet chocolate, finely chopped
• 2 ounces milk chocolate, finely chopped
Sweetened cream filling
• 2 cups heavy whipping cream
• 4 Tablespoons sugar
Hazelnut chocolate spread
• 3/4 cup hazelnuts, toasted and skinned
• 4 ounces bittersweet chocolate, finely chopped.
• 2 ounces milk chocolate, finely chopped
DIRECTIONS
For sweetened cream filling:
Chill metal bowl, whisk attachment in freezer.
Mix sugar into cream and let sit in refrigerator to allow it to dissolve. Stir again before transferring to mixing bowl.
Whisk cream until soft peaks form. Transfer to pastry bag.
For hazelnut chocolate spread:
Place hazelnuts in the bowl of food processor and run until a creamy paste forms.
In a double boiler, melt the chocolates and mix until smooth.
Remove from heat and stir in hazelnut paste until combined.
Cover bowl with plastic wrap and place in refrigerator until thickened but spreadable, approximately 25 minutes.
To assemble pastry:
Preheat oven to 400 degrees.
Make chocolate hazelnut spread.
While chocolate hazelnut spread cools, unfold puff pastry on a lightly floured surface. Cut into 12 equal rectangles and transfer to a parchment paper or silpat-lined baking sheet. Bake for 12-15 minutes until puffed and golden brown. Let cool. Cut each in half crosswise, creating a top and bottom.
Take bottom of pastry and spread with chocolate hazelnut mixture.
Create the next layer by piping on a generous amount of cream filling.
Top with pastry. Melt chocolate and drizzle both milk and dark chocolate over the top.
Sprinkle chopped hazelnuts over top.
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