There are a great many types of puff dessert - baked, jelly, light and high-calorie, cold and hot … The recipe can be found for every taste and occasion.
It is necessary
-
- For a warm dessert:
- 250 g puff pastry;
- 4 hard pears;
- 100 g of dark chocolate;
- 2 tbsp brandy;
- 4 tablespoons brown sugar.
- For a jelly dessert:
- 800 g sour cream + 4 tablespoons for glaze;
- 300 g sugar + 4 tablespoons for icing;
- 25 g gelatin;
- 0.5 kg cherries;
- 8 tsp cocoa.
- For currant dessert:
- 450 g black currant;
- 150 ml of water;
- zest and juice of one orange;
- 1 tbsp honey;
- 250 g bread crumbs;
- 25 g coconut flakes;
- 50 g chopped nuts;
- 50 g brown sugar.
Instructions
Step 1
The recipe for a warm flaky dessert.
Melt the sugar with a tablespoon of water, bring the mixture to a boil and remove from heat.
Step 2
Core the pears. Cut into thin slices, drizzle with brandy and stir. Separate two small pieces from the dough, and roll the remaining dough into a rectangle.
Step 3
Grate the chocolate. Sprinkle chocolate over the center of the rectangle. Fold the dough on one side, covering the chocolate, sprinkle with chocolate chips again and fold on the other side. Press down on the edges of the dessert to glue the layers together.
Step 4
Roll out strips from the cut pieces of dough and form sides. Spread the sugar syrup on the dessert (except for the sides). Place the pears on top of the dough and brush over the syrup. Bake the dessert in an oven preheated to 200 degrees for half an hour. Serve warm.
Step 5
The recipe for jelly cherry puff dessert.
Mix sugar with sour cream, keep stirring until sugar dissolves.
Step 6
Dissolve the gelatin in a glass of hot water. Pour it into the sour cream mixture, stir. Divide the mixture into three parts. Place the pitted cherries on the bottom of the dessert dish. Pour one part of the mixture over the cherries and refrigerate for 15-20 minutes.
Step 7
Add 4 tablespoons of cocoa to the second part of the mixture, stir and pour into the mold on top. Refrigerate again for 20 minutes. Then pour out the remaining mixture.
Step 8
Cook the icing for the dessert. To do this, in a saucepan, mix 4 tablespoons of sour cream, the remaining cocoa and sugar, stir and cook until the sugar is completely dissolved. Spread the finished frozen dessert with icing (always chilled).
Step 9
Puff black currant dessert.
Rinse the currants peeled from twigs and debris and cook together with orange peel and juice. Add honey, stir.
Step 10
Dry the bread crumbs on a baking sheet (you can in the oven). Refrigerate, stir with coconut, nuts and sugar.
Step 11
In the dishes in which you will serve the dessert, lay out the layers of mixtures - first a layer of currants, then a layer of crumbs, etc. Top with cream, orange zest and nuts.
