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Original and gourmet, this dessert should win everyone's approval!
Ingredients for 4 persons :
- 120g 85% chocolate
- 200 g of Sweet potatoes
- 20 g brown sugar
- 10 cl of liquid cream
- 100g of flour
- 60 g of water
- 125 g semi-salted butter
- 1 egg yolk
- 5 cl of milk
- 1 tsp. level tablespoons of icing sugar
- Peel and wash the sweet potatoes. Cut them into pieces.
- Cook them in a saucepan of cold salted water for 10 to 15 minutes.
Check doneness by pricking them with the tip of a knife. Drain them.
- In a saucepan, pour the liquid cream, the chopped chocolate, and heat the whole set over low heat.
- Crush the sweet potatoes with the brown sugar and the cream / chocolate mixture.
Mix well. Reserve.
For the puff pastry:
- Sift flour. Place it in a cold bowl. Pour in the water and salt. Mix.
- Add the very cold butter cut into small pieces. Knead the dough until it forms a ball. Film and refrigerate for 20 minutes.
- Roll out the dough with a roller so as to form a rectangle.
- Fold it by bringing one third of the dough (lower part) to the other middle third. Then bring the last third (upper part) over the whole: the dough is folded in three. Repeat the operation.
- Leave to rest in the fridge for 15 to 20 minutes.
- Repeat the operation (practice 4 laps in total).
- The 4 laps have been completed. Let sit again for 20 minutes before using your paste.
Preheat the oven to 180 ° C (th.6)
- Roll out the dough on a work surface.
- Using a cookie cutter or a tall glass, cut out discs of two different sizes. The smallest will serve as a base for the puff pastry, the larger will cover the chocolate / sweet potato preparation.
- In a bowl, beat the egg yolk, icing sugar and milk with a fork.
Brush edges of smaller dough circles up to 5mm inward.
- Place the chocolate / sweet potato preparation in the center.
- Place the largest disc and pinch the dough with your fingertips. The milk / egg mixture must adhere the puff pastry.
- Using a brush, brush each slipper.
- Place your puff pastry on a baking sheet lined with baking paper.
- Place in the oven for 10 minutes and let cool on a rack.
Recipe: A. Beauvais - Photo: S. Thommeret
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