Cho­co­late crois­sant tearer-sharer

The Simple Things - - FRESH - Recipe from Bosh! by Henry Firth & Ian Theasby (HQ HarperCollins)

Serves 4–6

100g dark cho­co­late

2 ½ tbsp ic­ing su­gar, plus ex­tra to dust

2 sheets ready-rolled puff pas­try

2 tbsp plant-based milk Hand­ful each of straw­ber­ries, blue­ber­ries and rasp­ber­ries Oat or soy cream, to serve

1 Pre­heat oven to 180C/Fan 160C/ Gas 4. Break up 75g of the cho­co­late into a heat­proof bowl and melt over a pan of barely sim­mer­ing wa­ter (don’t let the bowl touch the wa­ter), stir­ring oc­ca­sion­ally with a wooden spoon. Mix in the ic­ing su­gar, un­til lump-free, then re­move the pan from the heat.

2 Lay one sheet of pas­try on a lined bak­ing sheet. Pour over most of the melted cho­co­late and spread it out, leav­ing a 2cm gap around the edges. Lay the sec­ond sheet of pas­try flush on top (you may need help with this bit). Gen­tly press the two sheets of pas­try to­gether all the way round the edges.

3 With a sharp knife, make four evenly spaced 5cm cuts into the long edges of the pas­try. You should be left with a 3cm strip of pas­try down the mid­dle with five sec­tions of pas­try ei­ther side.

4 Cut the re­main­ing cho­co­late into 10 chunks and pop one chunk in the mid­dle of each sec­tion of pas­try. Roll to en­case the cho­co­late, tak­ing care not to cover the mid­dle sec­tion, and press to seal. Brush with the milk and bake for 30–35 mins un­til golden and crisp.

5 Scat­ter the ber­ries over the mid­dle sec­tion, driz­zle over the re­served melted cho­co­late, and dust with ic­ing su­gar. Serve hot, with cream for pour­ing.

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