chocolate purse- assembly


Chocolate Purse Batter chilled

Chocolate sesame truffles

Melted butter

Brick pastry


  1. Lay a single piece of brick pastry on a work surface and brush with melted butter. Using a 2 oz # 16 disher scoop, place one scoop of chocolate batter in the center of the pastry.
  2. Stack 2 chocolate sesame truffles on top of themselves, and press into the scoop of chocolate purse batter.
  3. Place a second scoop of chocolate purse batter over the first, pressing it as you release it so it becomes one large mass, not a snowman.
  4. Carefully pull the edges of the brick pastry in, pinching right above where the pastry covers the top of the chocolate batter, until it resembles a pouch.
  5. Use a lenghth of string and tie the purse shut. Use your fingers to manipulate the frill until even. Transfer the chocolate purses to a deep fish flat and store covered in the lowboy until ready to bake.
  6. To bake the purse: Place one purse on a small parchment lined sheet pan. Cut the string from the purse and remove it gently before placing in a 350 high fan degree oven for 4 turn 4 minutes. Serve immediately.

3 Responses to “chocolate purse- assembly”

    • Dana Cree

      Pete- The convection ovens in professional kitchens most often have three settings, no fan, low fan, and high fan. Every recipe we write will indicate one of these settings. Half way through the baking time you need to rotate the pan front to back, to ensure it bakes evenly on both sides. this is especially important in commercial ovens, as the convection fan is strong and forces hot air against one side. In our own language, we say 4 turn 4, indicating we will bake for 4 minutes, turn the pan, and continue baking for 4 more minutes.

    • Aaron

      dude whatchu think? 4 minutes turn then 4 more. She likes to speak in pastrty kitchen shorthand – wears it like a badge of honor. It’s kinda perfect.


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