CHEF’S TIP
“Leave the piping bag in the fridge to make the cream slightly harder“
| 100 g dark couverture chocolate | |
| 100 g peanut butter | |
| 200 g puff pastry | |
| 10 g raisins | |
| 40 g plums | |
| 1 egg | |
| Icing sugar |
The peanut butter, the main character
| 1. | Melt the chocolate in the microwave or a Bain Marie and mix it with the peanut butter until you obtain a homogeneous smooth cream. |
| 2. | Chop the plums and raisins and add them to the ganache. |
| 3. | Put the mixture in a piping bag and let it cool slightly at room temperature. |
| 4. | Cut a square sheet of puff pastry (about 9 x 9 cm). |
| 5. | Place a cylindar of ganache (about 6 cm long and 1.5 cm wide) on the puff pastry. |
| 6. | Fold the pastry over the filling and press until it is regular and tight, and brush with beaten egg. The strudle can be decorated with small strips of puff pastry. |
| 7. | Bake in the oven at 200º C for 20 minutes with the fan on. |
| 8. | Let the strudle cool and finish by sprinkling with icing sugar. |