A chocolate, caramel and pastry cream puff pastry, do you know how delicious it is? The truth is this recipe, if you use store-bought refrigerated dough, is super easy to make, and it's very pretty to look at and delicious to enjoy.
As a snack or breakfast, you'll enjoy bit by bit this little indulgence. But hey, we've earned it too, right?
You can make the puff pastry as large as you want, but it's important to control the thickness of the layers, because when it puffs in the oven, if you've overdone it, it will spill too much.
Ingredients
- 500 g refrigerated puff pastry dough (you will need to make 3 circles of 26 cm each)*
- 70 g chocolate cream
- 70 g salted caramel
- 50 g pastry cream**
- 1 beaten egg for brushing
*You can buy a rectangular sheet and cut it into small circles, or buy 3 round refrigerated sheets directly. If you do the latter, you may easily need more filling, since the surface to fill will be larger.
**You can buy pastry cream or make it very quickly at home. In this post we explain how.
Preparation
- Preheat the oven to 200 °C (top and bottom heat), or to 180 °C if using a fan oven.
- Divide the puff pastry into three portions and roll each part out, forming three circles 26 cm in diameter.
- Place one of the puff pastry portions on baking paper, or directly in a ovenproof non-stick skillet or a baking tray (like a cookie sheet or even the Le Creuset pizza tray). Spread half of the chocolate over the entire surface of the circle in a thin layer.
- On top of the chocolate, spread half of the salted caramel in another thin layer. Then spread half of the pastry cream thinly over the caramel.
- Place the second puff pastry disc over the pastry cream.
- Repeat the operation of laying the filling layers: spread the remaining chocolate, the salted caramel and then the remaining pastry cream, always and especially in thin layers.
- Then place the third layer of puff pastry.
- Place a 5 cm diameter glass in the center of the top dough, upside down, and press lightly.
- Cut the dough into eight equal portions around the glass. That is, as if you were making sun rays: starting touching the glass, draw straight lines to the outer edge.
- With the cuts made, take one portion and twist it twice counterclockwise, and press the ends together.
- Repeat the previous step with the next piece, but make the twists of each portion in opposite directions (twist one strip twice to the right, the next strip twice to the left... and so on until all are twisted).
- Remove the glass and brush the entire star with beaten egg.
- Place in the preheated oven and bake for 30 minutes, or until the star is a deep golden color and the dough appears cooked.
- Remove from the skillet and dust with powdered sugar.
- Serve hot or cold, it's delicious both ways.
