Puff Pastry Petit Fours
I did some experimenting tonight and it turned out well. I think this will be a handy idea for anyone who keeps puff pastry in their freezer and needs to make a quick dessert, or for anyone who wants to make a visually appealing but very light dessert.
Simply cut your puff pastry into small squares, place on a parchment-covered baking tray in a preheated 400 oven, and bake for around 15 minutes. While they're in the oven, weigh out equal parts cream and dark chocolate, and put the cream in a saucepan on med-high heat. Break your dark chocolate into small pieces ad reserve. Begin melting white chocolate for garnish over a double boiler.
When your cream boils, remove it from the heat and add in your dark chocolate, stirring constantly with a whisk until incorporated. Reserve. Temper your white chocolate and allow it to cool slightly.
Cool your finished puff pastry squares for about 10 minutes, and then coat with your ganache (chocolate-cream mix). Your ganache should still be hot, so be careful. Once coated, chill to set the ganache. Should take 5-10 minutes. Remove your chilled puff pastry squares and pipe on designs or streak with white chocolate.
It's really too simple, but I thought they were refreshingly light, especially for a chocolate covered pastry. My 105 pound fiancee ate about a dozen and a half of these, in addition to some chocolate covered strawberries, immediately following a chicken-parmesan dinner. She though they were pretty incredible. Hopefully you all can use this for an easy dessert.