| The puff dough must be baked very complete. Start
by docking it all over from edge to edge. This is important to allow
the steam to escape during the baking process. Too many holes
will make the sheet lay really flat and too few holes will cause it
to be very puffy. Depending on what you use to prick the holes this
may take some experimentation. Baking on a parchment paper will be
advised. Start out with a hot oven (425°f) Once it has puffed
up the heat can be reduced. If it puffs too much you can pierce the
area with a narrow tipped knife. Reducing the heat to 375°f continue
baking until it is golden brown all over. A nutty aroma should develop
when it is done. If it is not baked completely the sheet will collapse
and the flaky layers will form a tough leathery layer. Cool completely
before using. |
| Whip the cold pastry cream with vanilla. Slice the
chocolate cake into layers that will cover the area of one of the
puff sheets. |
| Pick your best surface for the top. The flat (baked)
bottom will be the top smooth surface. The other flat baked
bottom should be placed on a flat board or pan. Spread half the vanilla
pastry cream evenly from edge to edge. Overlay the layers of chocolate
cake. Moisten with the Rhum Syrup and spread the remaining half of
pastry cream onto the cake. Press on the second puff sheet flat sided
up. Using a flat pan press it down firmly. |
| Using a sharp serrated knife trim off the excess
un-even edges, on all four sides. |
| Using a sifter, apply an even coating of powdered
sugar to the top layer of the cake, until it is covered perfectly
white. |
| Chill until it is to be served |
| Wash your knife and dry it completely before each
cut. To slice, trim the outer edges far enough to expose cake filling.
Square up and slice down the center - into two strips. Then turn the
cake and slice the two strips into even number of pastry slices. |
| |
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Tranche Cakes (19)
