Pasta Sfoglia con Crema al Cioccolato Fondente

Pasta Sfoglia con Crema al Cioccolato Fondente
  • courseDolce
  • difficultyEasy
  • preparation time35 minutes

Legend has it that Pier Paul Caffarel, the found of Caffarel chocolate, was the first to invent gianduja, the beloved Italian chocolate-hazelnut spread. In this recipe, smooth dark chocolate gianduja is spread on top of puff pastry and shaped into a festive ring.

Pasta Sfoglia con Crema al Cioccolato Fondente
(Dark Chocolate
Puff Pastry)

Recipe courtesy of Caffarel

Yield: 8-10 servings

2 rolls puff pastry, round shaped
150 grams Caffarel dark chocolate spread
1 egg yolk
Icing sugar, as needed

Unroll the first puff pastry without removing the baking paper. Using a spatula, spread the Caffarel dark chocolate spread on top. Cover with the second roll of puff pastry, pressing down the edges well.

Carefully place a glass or a bowl in the center. The bowl should be small enough to fit in the center while leaving a few inches of an outer ring uncovered. With a sharp knife, cut the outer rim into four equal parts. Then cut each quarter in half. Finally, cut each half into three strips. You should have 16 strips total.

Remove the glass and brush the entire pastry surface with the egg yolk. Carefully twist each strip twice on itself. Place everything onto a baking tray. Cook in a preheated oven at 350° F for about 20 to 25 minutes, or until the pastry is golden brown.

Dust the pastry with the icing sugar and serve warm.