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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make vanilla cream by splitting open vanilla pod and removing seeds. Add icing sugar. Whip cream until stiff peaks form. Fold through vanilla mixtures, Refrigerate. | 2. Make chocolate mousse by melting butter and chocolate. Remove from heat. Cool slightly. Beat egg yolks and sugar until pale and moussey. In a separate bowl mix egg whites until stiff. Fold choclate mixture into egg yold mixture then fold in egg whites. Cover and chill for at least 6 hours. | 3. Preheat oven to 200 Degrees Celsius. | 4. Cut pastry into 24 equal serving pieces. | 5. Place pastry on baking tray and bake 10-15 minutes until golden and puffed. Leave to cool and flatten slightly. | 6. To serve place piece pastry on each plate. Add a layer of vanilla cream, another piece of pastry then chocolate mousse, top with another piece of pastry and dust with icing sugar. | 7. Serve with fresh fruit or berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	375			512662.5	41986.875	6798.75	35371.875
icing sugar				-	-	-	-
vanilla pod	1			-	-	-	-
double cream	284	ml		-	-	-	-
icing sugar	40		sifted	-	-	-	-
dark chocolate	100			15762.3179	1714.8608	157.0562	918.5236
butter	75		cubed	6412.5	294.6375	200.3625	540.0
egg	3		separated	188.76	0.9504	16.5792	12.5532
caster sugar	75			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.