Cluster Bomb Cake
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentoven, blender, piping bag, rolling pin, parchment paper
Tastesweet, rich
Ingredients
- 2 frozen puff pastry sheets
- ½ egg yolk
- 1 tbsp superfine sugar
- Mint extract, to taste
- Green food coloring, to taste
- Chocolate bars, to taste
[A]
- 100 ml heavy cream
- 1 tbsp sugar
Garnish
- Powdered sugar, to taste
- Mint leaves, to taste
Method
- 1
Preheat your oven to 425°F/220°C.
- 2
Defrost the puff pastry sheets to room temperature. Place them on a baking sheet lined with parchment paper and prick holes all over with a fork.
- 3
Put them in the oven and bake for 8 minutes. Then pull them out and put a sheet of parchment paper on top of them and use another baking sheet or other flat surface to gently press the air out of the pie sheets.
- 4
Reduce the oven temperature to 350°F/175°C. In the meantime, mix the egg yolk with a splash of water to make an egg wash and brush it over the top of the sheets. Then lightly dust them with the sugar. Put them back in the oven and bake them for 20 minutes. While they’re baking, prepare an ice-water bath.
- 5
Pour the [A] ingredients into a bowl, place it in the water bath, and whip the cream until soft peaks form. Fold in the mint extract and food coloring and gently blend until even.
- 6
Put the chocolate bar into a plastic bag and use a rolling pin to crush it into small chunks.
- 7
Once the pastry sheets have cooled, slice each into 3 equal pieces. Put the whipped cream you made into a piping bag and spread across each piece evenly.
- 8
Top each with the crushed chocolate pieces, then layer the pieces into two stacks of three. Dust generously with powdered sugar garnish with mint leaves, and you’re done!