Tiramisu-style puff pastry log

Ingredients

8 servings

• 2 HERTA® Gold Tart Rectangular Puff Pastry
• 250 g mascarpone
• 50 g brown sugar
• 5 egg yolks
• 2 tablespoons coffee
• 80 g white chocolate
• 60 g crepe dentelle (crispy crepe cookies)
• 40 g dark chocolate
• 1 gelatin sheet
• 50 g cornstarch

Steps

1. 1

   Soften the gelatin in cold water. Whisk the brown sugar with the egg yolks and cornstarch, then add the milk. Thicken over heat and add the squeezed-out gelatin sheet. Cover with plastic wrap touching the surface, let cool and place in the refrigerator.

2. 2

   Make a crunchy layer: crush the crêpe dentelles, add the coffee and the white chocolate melted in the microwave for 2 minutes at 500W. Spread the crunchy mixture on a sheet of parchment paper and place in the refrigerator for about 30 min.

3. 3

   Preheat your oven to th.6/7 (200°C). Unroll the puff pastry on your baking sheet and cut them in half lengthwise. Keep one whole piece of dough (base) and bake it between two trays for 10 to 12 minutes, uncover the dough and continue cooking for 2 minutes.

4. 4

   Cut the other pieces of dough into 4 x 4 cm squares and make them overlap slightly to reform a large rectangle the size of the base. Brush both pieces of dough with egg yolk and bake them on your baking sheet for 15 minutes.

5. 5

   Whisk the mascarpone with the pastry cream and place in a piping bag.

6. 6

   Melt the dark chocolate and spread it very thinly on a silicone or parchment sheet and place in the refrigerator.

7. 7

   Garnish the uncut pastry rectangle with half the cream, spread the crunchy coffee powder, cover with a second layer of cream, reserving a little to decorate the log. Place the second pastry rectangle, add small dollops of cream and place pieces of chocolate sheets.