Sometimes my recipe ideas are well thought out and planned. Other times, I happen upon a miracle while looking at the ingredients I already have on hand. This happened one day last year while Jessica and her husband were visiting us at The Old Hen.
This is the “this” that happened.
This recipe is actually a combination of a couple of recipes I’ve posted in the past. Put them together and light, fluffy puff pastry meets puddingy goodness which meets cream cheesy chocolate ganache which meets waistline.
First, make homemade vanilla pudding. Chill in ridge overnight or for about 3 hours. Don’t worry, it’s much easier than you might think and much better than boxed.
Store bought puff pastry is perfectly acceptable since we’re making everything else from scratch. Defrost on the counter for 40 minutes.
Roll out puff pastry sheets on a little bit of flour. Cut each sheet into three equal strips.
Bake at 400 degrees in a preheated (preheating is very important) oven for about 20 minutes or until puff pastry is fluffy and light golden brown.
CHOCOLATE CREAM CHEESE GANACHE INGREDIENTS:
- 12 ounces good quality semi-sweet chocolate
- 1 cup heavy cream
- 1/2 cup sugar
- 8 ounces cream cheese, softened
Using the best chocolate chips you can buy, place chocolate in a double boiler on very low heat. After melted, stir in heavy cream.
Add softened cream cheese and sugar. Stir in until cream cheese is melted (using a hand mixer works best).
After puff pastry has cooled to room temperature and pudding has chilled, cut each sheet of puff pastry into two layers. Spread pudding over first layer of puff pastry.
Place second half of puff pastry upon pudding then spread with ganache.
Repeat layers until you reach 5,496 calories. The top layer should be ganache. You know, cuz it’s prettiest. Carefully cut into 4 pieces. A gentle back and forth motion with a serrated knife while holding the pastry works best. Using a large decorating bag and large tip, decorate top with fresh whipped cream.
Serve with fresh berries and coffee. And a fork. And a knife. And a few napkins. The good news is that if you can stop at one, it’s only 1,374 calories.
This recipe makes a total for eight servings (four from each sheet of puff pastry).