January 30, 2011

White Chocolate and Pink Pralines Palmiers with Baileys Hot Chocolate

My plan was to give you a recipe of beetroot and ricotta ravioli. However, it didn’t all go according to plan. It was my first attempt at making ravioli and I was all excited about it. In the end, they turned out to be not bad, but not as good as I imagined they would be. The dough was a bit chewy and the filling went out of the ravioli. This however hasn’t discouraged me, and I will be happy to try again, maybe with another recipe.

Instead, here is a lovely recipe for tea time. I saw it in a magazine (Prima, November 2010) a while ago – it was with dark chocolate and praline. I had pink pralines in my cupboard that I had brought back from France last year, and I thought that they would be great with white chocolate.

We also drank that very rich hot chocolate. It was even a bit too rich. If you like sweeter flavours, I would advice that you use milk chocolate instead of a very dark one.

This turned out to be the perfect treat after a long winter walk.

White Chocolate and Pink Pralines Palmiers – makes about 20 palmiers

  • • 250g puff pastry
  • • 125g white chocolate, chopped
  • • 4tbsp pink pralines

  • 1. Spread the puff pastry into a large square.
  • 2. Melt the chocolate and spread it on the puff pastry. Sprinkle with the pink pralines. Roll 2 sides of the square until they meet in the middle. Wrap into cling film and put in the freezer for 30min.
  • 3. Preheat the oven to 180°C. Cut the roll of pastry into slices 1cm wide. Put on a baking tray and cook in the oven for 20min until well puffed and golden.

    Palmiers au Chocolat Blanc et Pralines Roses – pour environ 20 palmiers

  • • 250g de pâte feuilletée
  • • 125 de chocolat blanc, coupé en morceaux
  • • 4cs de pralines roses

  • 1. Etaler la pâte feuilletée en un grand carré.
  • 2. Faire fondre le chocolat et l’étaler sur la pâte. Parsemer de pralines roses. Rouler 2 côtés du carré sur eux-mêmes jusqu’à ce qu’ils se rejoignent au milieu. Envelopper dans du papier sulfurisé et mettre au congélateur pendant 30min.
  • 3. Préchauffer le four à 180°C. Couper le rouleau de pâte en tranches d’1cm d’épaisseur. Les mettre sur une plaque de cuisson et enfourner pour 20min jusqu’à ce que les palmiers soient dorés et gonflés.

    Hot Chocolate with Baileys – makes 2 to 4 mugs

  • • 350ml milk
  • • 100g dark chocolate at 70% cocoa, chopped
  • • 4tbsp Baileys
  • • 100ml whipping cream

  • 1. Put the milk in a saucepan with the chocolate and heat gently, stirring until the chocolate is melted and the milk is hot but not boiling. Give the mixture a whisk. Stir in the Baileys and pour into mugs.
  • 2. Whisk the cream until it is just peaking and spoon on top of the hot chocolate. Serve straight away.

    Chocolat Chaud au Baileys – pour 2 à 4 tasses

  • • 350ml de lait
  • • 100g de chocolat noir à 70% de cacao
  • • 4cs de Baileys
  • • 100ml de crème fleurette

  • 1. Faire fondre doucement le chocolat avec le lait dans une casserole. Faire chauffer jusqu’à ce que le lait soit bien chaud mais pas bouillant. Mélanger à l’aide d’un fouet. Ajouter le Baileys, mélanger et verser dans des tasses.
  • 2. Monter la crème en chantilly avec un batteur électrique et répartir dans les tasses sur le chocolat. Servir tout de suite.
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