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Le Cordon Bleu News, 02/09/2012
Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce
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Valentine's day recipe

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About this recipe

Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries.

Recipe - Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce

Serves: 4

Preparation time: 50 minutes

In this recipe:

  • Puff pastry
  • Dark chocolate
  • Banyuls wine
  • Fresh cherries
  • Fromage blanc



Chocolate-flavored puff pastry crisps
250 g puff pastry
40 g dark chocolate couverture, melted
powdered (icing) sugar
Cherry and Banyuls wine sauce
500 ml Banyuls wine
5 g cornstarch (cornflour)
150 g fresh cherries (when in season) or griottines
Fromage blanc and orange cream
150 g fromage blanc, drained
50 g powdered sugar
100 ml whipping cream
peel of 1 orange
50 g chocolate, melted
powdered sugar

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  1. Preheat the oven to 200? C (390°F)
  2. Chocolate-flavored puff pastry crisps: Roll out the puff pastry into a 15 cm x 10 cm rectangle 1 mm thick. Spread the melted chocolate on top and roll the dough up like a swiss roll. Place in the freezer for 10 minutes to set. Remove the roll from the freezer and cut 16 (3 mm) thick discs. Dust the work surface with powdered sugar and roll each disc as thinly as possible, at least 10 cm in diameter (the discs must all be the same size). Place them onto a silpat mat or parchment paper lined baking sheet and bake in the pre-heated oven until golden brown.
  3. Cherry and Banyuls wine sauce: Place the wine in a heavy bottomed saucepan and bring to a boil. Dilute the cornstarch in a little water, then stir into the wine and add the cherries. Simmer for 2 minutes. Cool and chill until required.
  4. Fromage blanc and orange cream: Drain the fromage blanc. In a bowl, whip the cold whipping cream until it has thickened. In a separate bowl, whisk the fromage blanc until smooth. Add the powdered sugar, whipped cream and orange peel; combine and refrigerate.
  5. To serve:Using a paper cone, decorate the plate with melted dark chocolate in a criss-cross pattern. Position one pastry disc in the center of the plate. Place 1 spoonful of fromage blanc and orange cream on top of the disc. Top with another pastry disc and repeat to create a tower of four discs and three spoonfuls of fromage blanc and orange cream, finishing with a disc of puff pastry. Sprinkle with powdered sugar and decorate with a sprig of mint and cherry and Banyuls wine sauce.
  6. Note: Chef tip: Make a small paper piping bag for decorating
    Cut a 25 cm square of baking parchment in 2 triangles and keep one for later use. For ease of explanation, we will call the right angle “A” and the other two angles, “B” and “C”. Curl the point of “B” around until it meets the point of the right angle “A”, forming a cone. Wrap the opposite point “C”, around to meet the other two points and tighten the cone. Pull all three points together tightly to create a sharp tip and fold the flap inside, creasing it firmly to hold the bag in shape. Using a spoon, fill the piping bag with warm melted chocolate. Roll and fold over the top of the bag until the chocolate is squeezed into the nose of the cone. The parchment should be taut around the chocolate. Just before using, snip off the tip. For fine lines of piping, cut close to the tip.

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