Sour cherry and Madagascan chocolate jalousie recipe
A fancy pudding, ideal for Christmas dinner parties. It's a puff pastry pie, with a creamy chocolate, cherry, brandy and almond filling.
Ingredients
- 600 g ready roll puff pastry
- 30 g ground almonds
- 200 g good quality Madagascan dark chocolate
- 350 g frozen cherries
- 1 tbsp cherry brandy
- 1 cup brown caster sugar for dusting
- 3 egg yolks
- 1 whole egg (beaten)
- 400 ml double cream
- 1 cup unsalted butter
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Melt all of the chocolate in a bain-marie then remove from heat. Add your ground almonds, cream, brandy and egg yolks (Tip: it is easiest to put little chox into the egg yolks first, mixing all the while - that way they won't split)
- Butter and line a baking tray with parchment. Roll out your first sheet of pastry to a thickness of around 2mm and lay on tray.
- Cut to size so that your edges slightly overlap the tray, then egg wash the edges with the beaten egg.
- Roll a second sheet of pastry to same thickness, fold lengthways and, with scissors, make diagonal cuts down the fold.
- Open the sheet of pastry out and you should have a chevron pattern in middle.
- Empty your carton of cherries in to the pastry lined baking tray, pour in the chocolate mix then gently place your chevron lid on top.
- Gently squeeze around edges and cut off excess pastry. Egg wash and dust with golden sugar.
- Bake at 200°C for 40-45 minutes until top is golden brown. Serve warm with vanilla ice cream.
Recipe courtesy of Tesco.
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