GHIRADELLI GANACHE CHOCOLATE TURNOVERS
(NOTE: Make Ganache after Pastry Dough)
- Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
- Add Ghiradelli chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. …
- Stir briskly to combine and until smooth.
You have to make sure of the following when you make this pastry:
1. Cool working conditions (don’t go trying this in a heatwave!)
2. The oven MUST have reached the correct temperature, i.e. it must be hot when the pastry first goes in.
The idea of flaky pastry is to incorporate thin layers of fat between the layers of dough, encasing as much air as possible. When the pastry is placed in the oven, this trapped air expands and lifts each thin layer of pastry separately. You get the idea…?
This recipe will make 1 sheet of pastry, 3-4 mm thick, measuring 30 cm x 12 cm
cup or 175 g butter at room temperature
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
pinch of salt
1/4-1/2 cup or 100 ml of cold water
2 tablespoons sugar if making a sweet dish
1. Mix the sieved flour and salt in a bowl. (add sugar if using)
2. Weigh out the butter and divide into 4 amounts.
3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
4. Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
5. Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two-thirds of the rolled out pastry evenly. (see photo).
6. Fold the pastry into three portions, bringing the end without butter to the center, then folding down the other third. (see photo)
7. Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
8. Repeat steps 5 – 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
9. Whilst the pastry is resting in the fridge, set your oven temperature to 400F. ****
10. Remove pastry from refrigerator.
11. Lay on lightly floured surface and roll to 4mm thick.
12. Cut into 10 even pieces.
13. Move one piece at a time to the side and roll into a square size.
14. Put a large tablespoon of chocolate on the center of the square.
15. Fold the square in half to make a triangle.
16. Take a fork and seal the edges.
17. Take a pastry cutter and make the edges even.
18. Lightly brush with milk (not the edges—this will cause pastry not to rise if you put milk on edges).
19. Bake 16-18 minutes, or until the pastry becomes golden brown.
20. Allow to cool completely.
21. Put chocolate ganache into frosting decorator bag with no frosting tips inserted. Do not cut tip in bag until ready to use.
22. Cut tip in bag and drizzle chocolate ganache over turnovers going from one side to the other continually until each pastry is covered.