Ingrédients pour Phyllo Tortes With Honey Cream
- Phyllo Dough
- 2 tablespoons unsalted butter
- 1/2 cup ground pecans
- 2 tablespoons granulated sugar
- 5 teaspoons boiling water
- Half And Half
- 1/4 cup honey
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 tablespoon Grand Marnier (optional)
- Heavy Cream
- Semisweet Chocolate
- Powdered Sugar
- Vanilla Extract
- Water
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Comment préparer Phyllo Tortes With Honey Cream
- Preheat oven to 425°F (220°C).
- Unfold phyllo dough sheets. Lightly brush one sheet with 1 tablespoon melted butter.
- Top with another phyllo sheet; brush with 1 tablespoon melted butter. Repeat until all phyllo sheets and butter are used.
- Cut the phyllo stack into 6 equal strips.
- Cut each strip into fourths, resulting in 24 individual phyllo squares.
- Carefully transfer phyllo squares to baking sheets.
- In a small bowl, combine ½ cup ground pecans, 2 tablespoons granulated sugar, and 5 teaspoons boiling water. Sprinkle evenly over the phyllo squares.
- Bake for 4-5 minutes, or until golden brown.
- Cool completely on baking sheets on wire racks.
- **Make the Honey Cream:** In a small saucepan, combine 1 cup heavy cream, ¼ cup honey, and 2 tablespoons cornstarch.
- Cook and stir over medium heat until thickened, about 5-7 minutes.
- Continue cooking and stirring for 2 more minutes.
- Remove from heat. Gradually whisk about half of the hot cream mixture into 2 large egg yolks.
- Return the mixture to the saucepan. Cook over medium heat until thickened, stirring constantly. This should take approximately 2-3 minutes.
- Remove from heat and stir in 1 tablespoon Grand Marnier (optional).
- Transfer to a medium bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill for at least 4 hours.
- Before serving, beat 1 cup heavy whipping cream until soft peaks form. Gently fold into the chilled honey cream.
- **Make the Chocolate Glaze:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 4 ounces semi-sweet chocolate and 2 tablespoons butter over low heat, stirring constantly until smooth.
- Remove from heat. Stir in 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until a coarse mixture forms.
- Stir in 2 teaspoons hot water. Add 1-2 teaspoons more hot water, 1 teaspoon at a time, until the glaze reaches a drizzling consistency.
- **Assemble the Tortes:** Place one phyllo square on each serving plate.
- Spread approximately 2 tablespoons of honey cream on each phyllo square.
- Top with another phyllo square, more honey cream, and a third phyllo square. Finish with a dollop of honey cream and a drizzle of chocolate glaze.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
85g
Fat
67g
Carbs
11g
