Caramelized Chocolate Puff Pastry | Vanilla Crème Chantilly | Butter Powder

Preparation info
  • Yield:


    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Why These Flavors Work

The chocolate puff pastry, which contains a large percentage of butter, contributes more of a flaky texture (the result of the layering of butter and dough) than a butter flavor. This component adds a baked pastry flavor (Maillard) that ties in well with the whipped vanilla crème Chantilly. The moist creaminess of the Chantilly together with the brittle flakiness of the puff pastry is sometimes all you need in a dessert.