Dessert for dummies: An embarrassing recipe
Remember the "for dummies" manuals? They existed for everything. Here is a recipe from the Embarrassing Cook's Handbook
Of course, I made it up: there isn't any Embarrassing Cook's Handbook, apart from James May's new book...
I'm kidding, Mr. May... But seriously: this dessert is really super simple to make and starts with the base of Prussiane Dessert, I published a while ago.
Can you make a dessert with 3 ingredients? Of course, here it is
So, let's start! Chocolate Ribbons recipe!
Two packs of rectangular puff pastry
Two packs of good quality chocolate (dark or milk? It doesn't matter)
Put a little water in a glass and dissolve a couple of tablespoons of sugar. Be generous with the sugar. Roll out one of the two rolls and wet it with the sugar water. Then add some sugar, as in the photo.
Then, overlap the second roll. Cut the rectangle in half and make many strips, as in the photo.
Next, roll up the strips and wet them again with the water and sugar solution. If you sprinkle some more sugar grains afterwards, the taste will be better.
Did you heat the oven to 200 degrees? Great! Let's bake! 20 minutes should be enough.
Meanwhile, we melt the chocolate in a bain-marie. If it is too solid, you can add a drop of milk. Are the hazelnuts ready? Ok, let's wait for our ribbons to be cooked and cooled.
If the ribbons are cold enough, we can start with the tastiest part: first, we soak the ends in the chocolate and then immediately in the hazelnuts.
Now the chocolate must solidify. And then they are ready to serve.
And... nothing, we're done. I told you, it's a dessert for dummies! Buon appetito!