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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This chocloate filled dessert pastry is from chef Fran Gage, author of Sweet Quartet, Believe me, these are well worth all the time and effort for this delightful and delicious pastry! Wonderful with coffee The only adaptation to the recipe is that I added some vanilla and piped on a chocolate frosting atop the cooled calzones Ingredients:
my note: use a kitchen scale to weigh, i also used 1 pkg active dry yeast |
in the recipe |
plus i added some vanilla to the filling |
sweet yeast dough |
10 oz lukewarm milk |
1/5 oz active dry yeast |
2 eggs |
3 oz unsalted butter |
1 lb, 4 oz flour |
1/3 oz salt |
2 1/3 oz sugar |
filling |
4 oz bittersweet chocolate ( or try semi-sweet for sweeter filling ) |
6 3/4 oz almond butter ( i used canned found at the health food store or supermarket ) |
topping |
sliced almonds |
1 egg yolk |
powdered ccoa and powder sugar |
cocolate ganache/frosting |
Directions:
1. Dissolve yeast in warm milk in a mixer bowl. Add eggs, butter, four, salt and sugar.
2. Using dough hook knead dough on medium speed for 5 minutes or until a ball of doughs form on the hook. May need to add additional flour or milk if needed.
3. Cover bowl with plastic wrap and let dough rise double, about 2 to 3 hours
4. For filling:
5. melt chocolate over simmering water. Whisk smooth
6. Whisk in almond butter
7. Chill 30 minutes or until spreadable
8. Assemble:
9. divide dough into 12 portions. Shape each piece into a round ball.
10. let rest 5 minutes
11. Stretch or roll each ball into a circle about 6 inches in diamater and about 1/4 inch thick
12. Spread filling on 1/2 of each circle leaving a 1/2 inch border around edges
13. Moisten edges of dough with water
14. Fold uncovered half over the filling making half moon shapes
15. Press edges together to seal Place on parchment lined baking pan.
16. Cover loosely with plastic wrap and let rise about 1 hour or untiil puffed and they hold an imprint when touched with finger
17. Beat yolk with a Tbs of water. brush on egg wash over risen pastries. Sprinkle with sliced alonds
18. Bake in middle oven at 375F about 15 minutes or until browned and hollow sounding when thumped
19. My note: these are best served warm not hot ( chocolate needs to settle in filling ) I also sprinkled with a mixture of cocoa and powdwered sugar.
20. These freeze well when cold and must be reheated before serving. I use the micro because any sweet dough tends to become hard and loose that fresh from the oven quality.
21. I also thought these were to plain looking so I simply made a chocolate icing and piped it over the calozones!!!!
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