70% cocoa dark chocolate 500 g/17.6 oz
Cream 50cl/0.88 pint
2 vanilla pods
2 sheets puff pastry
2 teaspoons of white PORTADA Medium Sweet
(in the ganache*)
Prepare the filling a day earlier: finely chop the chocolate. Put it into a bowl. To make the ganache, pour the cream into an oven pan. Halve the vanilla pods lengthwise and scrape their content into the oven pan with a knife so that the seeds fall into the cream. Bring the ganache to the boil, remove from the heat and pour over the chopped chocolate. Leave to stand for a few seconds before stirring until smooth and even. Allow to cool in a dry place (not the fridge) for at least 12 hours. The following day, place the bowl containing the filling over a bain-marie and keep stirring until well blended. Roll out the puff pastry and cut out two 6 cm/10.2in discs. Prick with a fork and allow to rest in the fridge for two hours. Then, bake in a preheated oven at 200ºC for 25 m. Once cooled, smother with the pliant ganache and place in an oven dish (first allow to harden slightly for about 5 m). Cover and rest for at least one hour. Just before serving, preheat the oven to 200ºC/292ºF before switching it off. Warm the puff pastry disk with the ganache for five to seven minutes (the ganache should not melt). Cap with the second puff pastry disc and serve immediately * Ganache is a chocolate cream made of chopped chocolate, boiled cream, honey flower and butter.
Complemented with Patamar Reserva