These little chocolate filled parcels sitting in pools of custard are one of my favorite desserts.
Author: Maureen Shaw
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
2 sheets puff pastry
1 cup semisweet chocolate chopped
¼ cup coconut flakes, lightly toasted
¼ cup flaked almonds, lightly toasted
1 egg beaten with 1 tsp water for egg wash
Icing sugar for dusting
Creme Anglais
250ml (1 cup) cream
½ cup sugar
1 vanilla bean, split
4 large egg yolks
2 tbs unsalted butter
Instructions
Purses
Preheat oven to 200C/400F
Mix the chocolate, coconut and almonds in a bowl
Roll out each sheet of puff pastry to a rectangle 20cm x 40cm (8" x 16")
Using a sharp knife or pizza cutter, cut 2 equal squares
Place 3 tablespoon of chocolate mixture in the center of each square
Brush the edges of the parcels with the egg wash and bring up all four corners and squeeze the dough together, leaving the corners free.
Fan out the corners and place on an ungreased baking sheet.
Bake for 15 minutes until golden brown.
Place in a serving dish with a shallow layer of creme anglais. (custard sauce)
Creme Anglais
Over medium heat, combine the cream and ¼ cup of sugar and the split vanilla bean.
In a bowl, whisk the eggs and ¼ cup of sugar until well combined and smooth
As soon as boiling bubbles begin to show in the cream, remove from heat and take out the vanilla bean. (you can wash it and place it in a jar of sugar for vanilla sugar)
While whisking the egg yolks, add a little of the hot cream, whisking so you don't cook the yolks.
Pour the mixture into the cream and return to the heat and cook until the mixture coats the back of a wooden spoon.
Remove from the heat and add the butter.
Serve warm or cold but we always ate our purses in warm or room temperature creme anglais.
Recipe by Orgasmic Chef at https://orgasmicchef.com/it-dont-rot/