Tag Archives: chocolate

No Bake Chocolate Raspberry Truffle Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Truffle TartThis No Bake Chocolate Raspberry Truffle Tarts is an easy, sophisticated looking but easy to execute tart.  While especially nice for Valentine’s day, it is good anytime.

The no bake press in crust is filled with a chocolate truffle filling and can be made weeks ahead and frozen.  Thaw in the refrigerator.  Several hours before serving, let the tart come to room temperature and top with the raspberries.

While I have used 4 1/4 inch heart shaped pans with removable bottoms, a single 9 x 3/4 inch quiche pan with a removable bottom may be used for this No Bake Chocolate Raspberry Truffle Tarts. Continue reading

Brandied Chocolate Cherry Almond Garmisch

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Brandied Chocolate Cherry Almond GarmischGarmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting.

This yeast dough is really easy to put together and even if you have been slow to come to yeasted doughs this is a great place to start. It is a firmer dough that handles easily. It can be made ahead and refrigerated for several days before shaping and after baking, it freezes to be eaten another day – maybe as a special treat on New Years Day morning.

This Garmisch dough comes from a recipe that is so old I can’t remember where I got it. The dough itself is not sweet. The sweetness of the Garmisch comes from the filling. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement. Dried bing cherries are soaked in brandy. Almond paste, a European favorite combines exquisitely with the cherries and brandy. The processor makes quick work of combining the ingredients into a filling with the egg white used to bind the filling. Continue reading

Chocolate Raspberry Gateau

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry GateauThis Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found.  Please don’t be put off because this looks so intimidating.  While it looks intimidating, it really is not hard to make.  I have provided a schedule starting a month out and it has to be competed a day or two before serving.  The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.

Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. Continue reading

Chocolate Raspberry Pop Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Pop TartsA friend of mine, Danielle Luisi the pastry chef at Annie Gunn’s, came up with this version of a pop tarts, but with different fillings. I can’t thank her enough because they are easy and a very upscale version of this popular treat. Imagine a thick filling of chocolate and raspberrry sandwiched between two pieces of flaky buttery pastry.

My pop tarts starts with a pate brisee, the French butter pastry. Made in the food processor it takes minutes. Chilling is the secret to this pastry because of the high butter content. Anytime it starts feeling a bit soft, line a baking sheet with parchment and pop it the fridge or freezer for a few minutes. Other than softening, it is a dream to work with.  This recipe also features a method to make shaping easier.

However substituting a regular pie pastry will due nicely here also. Continue reading

My Chocolate Babka

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate BabkaChocolate Babka is seeing its day in the new world.  Babka is a sweet bread from old world Poland or at least central Europe. While it is traditionally a cinnamon bread with a crumb crust, If you look at this list of the 10 best places to get Chocolate Babka in New York, it is apparent it is much loved without or without the crumb topping.

I decided to go new world with my mothers old world sweet yeast dough. This dough is the perfect vehicle to be filled with any sweet filling I can think of. It is very easy to work with because it doesn’t spring back when you are rolling it very thinly. Continue reading