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Pastries - Chocolate Nut Cloud Post by :styles98 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2985

Click below to download : Pastries - Chocolate Nut Cloud (Format : PDF)

Pastries - Chocolate Nut Cloud

1/2 sheet thawed puff pastry
2 tbsp. sliced blanched almonds
whipped cream or faux whipped topping -- such as Cool Whip®
confectioners sugar -- for dusting
cocoa powder -- for dusting

Cut one sheet of puff pastry in half and freeze the rest. Let the pastry dough thaw and then unfold. Place on a lightly floured surface. Take a heart cookie cutter and cut out 4 hearts.

Preheat the oven to 400°F. Place pastry hearts on an ungreased cookie sheet and bake for 12-15 minutes. When golden and puffed, remove from oven. Remove from panand set aside.

On a clean surface, place two puff pastry hearts. Open them and spread some Nutella on both sides. On one side,place several of the almond pieces. Take a spoonful of whipped cream and place it on top of the nuts. Close the hearts.
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Pastries - Puff Pastry -  Coffee Praline Puffs
1 pkg. (10 oz.) frozen puff pastry shells 2 tsp. instant coffee powder or granules 1 tsp. water 1 Tbl. sugar 1 cup heavy cream 2 bars (about 1-11/2 oz. each) chocolate-covered English toffee, crushed (1/2 cup) 1 bar (1 oz.) milk chocolate, cut or shaved into curls. Bake and cool pastry shells according to package directions. Mix coffee and water until dissolved. In medium bowl, mix coffee mixture, sugar and cream. Beat with electric mixer at high speed until stiff peaks form. Fold in crushed candy. Divide mixture amoung pastry shells. Top with chocolate curls. Cover and refrigerate at least

Pastries - Puff Pastry -  Chocolate Mini Puffs Pastries - Puff Pastry - Chocolate Mini Puffs

Pastries - Puff Pastry -  Chocolate Mini Puffs
1/2 pkg. Pepperidge Farm Frozen Puff Pastry sheets (1 sheet) 3 tbsp. sugar, divided 1 cup heavy cream 1/3 cup unsweetened baking cocoa Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional) Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Unfold pastry on lightly floured surface. Roll into 14x9" rectangle. Cut into 24 rounds, using 2" cookie cutter. Prick rounds with fork. Place 2" apart on baking sheet. Brush with water and sprinkle with 1 1/2 tsp. sugar. Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack. Beat