1 package of laminated puff pastry, frozen (300 g), 25 cm x 40 cm
All-purpose flour (for dusting)
1 egg
2 tablespoons of fresh heavy cream
80 g of bittersweet chocolate cut into 8 pieces
For the sauce
2 cups of natural yogurt chilled (400 g)
1/4 cup of coffee ready at room temperature (60 ml)
1/4 cup of sugar (45 g)
1 package of laminated puff pastry, frozen (300 g), 25 cm x 40 cm
All-purpose flour (for dusting)
1 egg
2 tablespoons of fresh heavy cream
80 g of bittersweet chocolate cut into 8 pieces
For the sauce
2 cups of natural yogurt chilled (400 g)
1/4 cup of coffee ready at room temperature (60 ml)
1/4 cup of sugar (45 g)
Preheat the oven to 200°C (hot)
Line a large baking sheet with parchment paper and reserve
Unroll the puff pastry over a floured surface and cut it into eight 9 cm squares
Transfer them to the reserved baking sheet
In a small bowl, beat the egg and heavy cream with a whisk (chicote)
Brush the edges of the pastry squares with this mixture
Place a piece of chocolate in the center of each square and fold the pastry diagonally into a triangular shape
Press the edges of the pastry together with a fork
Brush the surface with the remaining egg and cream mixture
Put it in the preheated oven until they're golden (about 20 minutes)
Prepare the sauce: in a bowl, mix all the ingredients with a whisk (chicote) until smooth
Remove the baking sheet from the oven and distribute the pastries into four serving plates (two per plate)
Douse with the sauce and serve immediately
542 calories per portion
