Hazelnut And Chocolate Pithiviers Food
CHOCOLATE-HAZELNUT PANINIS
Toast these challah sandwiches with chocolate-hazelnut spread for a treat you can't wait to get your hands on.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches.
- Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve.
HAZELNUT AND CHOCOLATE PITHIVIERS
Categories Mixer Chocolate Egg Nut Dessert Bake Spring Chill Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
- Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.
- Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.
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- Preheat the oven to 200°C/fan180°C/gas 6. Whizz the chocolate, hazelnuts, sugar and cocoa in a food processor until finely crumbled. Add the egg yolks, butter and rum (optional), then whizz again until the mixture forms a firm paste.
- On a lightly floured surface lay out both pastry sheets and, with a floured knife, cut out a 24cm circle and a 26cm circle. Put the smaller one on a non-stick baking sheet and pile the chocolate filling in the centre, keeping a 1cm border at the edge.
- Lightly beat the egg white and brush some over the border. Lay the larger circle on top, smoothing with your hands to expel any air. Firmly pinch the edges to seal. Ideally, chill for 30 minutes, loosely wrapped in baking paper, then cling film.
- Using a knife, score (about halfway through the pastry) the top of the pithivier in curved spokes. Brush with the remaining egg white and bake for 40 minutes. (Lower the oven temperature slightly if it browns too quickly.) Serve warm or at room temperature with whipped cream.
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- Spread hazelnuts on a lightly oiled tray. Combine sugar and 2 tbsp water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 5-6 minutes or until dark golden in colour, then pour over nuts and stand for 10 minutes or until caramel hardens. Break into small pieces and process in a food processor until finely ground. Store praline in an airtight container until required.
- Combine chocolate and cream in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally, until melted and smooth. Add praline, stir to combine, then remove from heat and refrigerate for 2 hours or until just firm.
- Preheat oven to 180C. Halve puff pastry and roll each piece to 4mm thick, then place on baking paper-lined trays and refrigerate for 30 minutes. Cut a 20cm-diameter round from each piece of pastry, then place a round on a baking paper-lined oven tray. Spread chocolate mixture over pastry, leaving a 2cm border, brush edges with eggwash, then place remaining round of pastry over chocolate mixture, pressing to seal. Using a fork, press firmly around edges, score top and brush with eggwash. Bake for 10-15 minutes or until dark golden in colour, then remove from oven and cool on a wire rack for 30 minutes. Serve warm or at room temperature, with cream passed separately.
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