| 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. |
| Using a tranche board as a guide, trim very little
from the edges and slice the sheet in half, so that each half is the
same size. |
| 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 the tranche board. Spread the vanilla pastry
cream evenly from edge to edge. Overlay the other sheet. Using another
tranche board or a flat pan press down evenly and firmly to compress
the cake. |
| Using the Bain Marie warm the fondant to 110°f.
Put the chocolate fondant into a pastry bag with a small plain tip
(#2) or snip the end from a new bag to create a small opening. |
| Using a spatula apply the white fondant to the entire
top surface, working quickly. Now, with the pastry bag drop a continuous
line of chocolate fondant in a back and forth motion until you have
many close parallel lines. For best results draw the line off
the edge of the cake onto the tranche board before you reverse directions
to draw the next line. |
| The pattern is achieved by taking a small knife
blade and dragging the tip of the blade through the liquid top. This
will distort the chocolate lines, within the white background. Reverse
direction with each line. Work quickly, and drag the knife through
the fondant in evenly spaced lines. |
| Chill several hours if possible before cutting. |
| With a dry - hot knife trim the four edges to create
even sides. Wash and dry knife after each cut. Be sure to consume
the cut off edges as soon as possible. (Ha ha) Then slice the cake
down the middle into two thin strips. Wash and dry the knife each
time. Slice the two strips into the 12 small pieces. |
| Store chilled and best if served the same day. |
Click to view Instructions (5 samples remain) 
Top of Page
