Petite Chocolate and Brandied Cherry Pastries

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Preparation info
  • 24

    pastries
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

If you use the premade transfer sheets that are now readily available (instead of making your own, as instructed), these elegant, tasty little pastries turn out looking quite modern. Better yet, use the transfer strips specifically designed for this type of application or for wrapping around the side of a cake. These come 2 inches (5 cm) wide, so all you have to do is cut them into the proper length and spread the dark chocolate on top. Even though cutting the larger transfer sheets into th

Ingredients

Method