Chocolate Calzones
From midgelet 14 years ago
- 180 to make
- Serves 12
This chocloate filled dessert pastry is from chef Fran Gage, author of Sweet Quartet, Believe me, these are well worth all the time and effort for this delightful and delicious pastry! Wonderful with coffee The only adaptation to the recipe is that I added some vanilla and piped on a chocolate frosting atop the cooled calzones
Ingredients
- My Note: use a kitchen scale to weigh, I also used 1 pkg active dry yeast shopping list
- in the recipe shopping list
- Plus I added some vanilla to the filling shopping list
- sweet yeast dough: shopping list
- 10 oz lukewarm milk shopping list
- 1/5 oz active dry yeast shopping list
- 2 eggs shopping list
- 3 oz unsalted butter shopping list
- 1 lb, 4 oz flour shopping list
- 1/3 oz salt shopping list
- 2 1/3 oz sugar shopping list
- Filling: shopping list
- 4 oz bittersweet chocolate ( or try semi-sweet for sweeter filling ) shopping list
- 6 3/4 oz almond butter ( I used canned found at the health food store or supermarket ) shopping list
- Topping: shopping list
- sliced almonds shopping list
- 1 egg yolk shopping list
- Powdered ccoa and powder sugar shopping list
- cocolate ganache/frosting shopping list
How to make it
- Dissolve yeast in warm milk in a mixer bowl. Add eggs, butter, four, salt and sugar.
- Using dough hook knead dough on medium speed for 5 minutes or until a ball of doughs form on the hook. May need to add additional flour or milk if needed.
- Cover bowl with plastic wrap and let dough rise double, about 2 to 3 hours
- For filling:
- melt chocolate over simmering water. Whisk smooth
- Whisk in almond butter
- Chill 30 minutes or until spreadable
- Assemble:
- divide dough into 12 portions. Shape each piece into a round ball.
- let rest 5 minutes
- Stretch or roll each ball into a circle about 6 inches in diamater and about 1/4 inch thick
- Spread filling on 1/2 of each circle leaving a 1/2 inch border around edges
- Moisten edges of dough with water
- Fold uncovered half over the filling making half moon shapes
- Press edges together to seal Place on parchment lined baking pan.
- Cover loosely with plastic wrap and let rise about 1 hour or untiil puffed and they hold an imprint when touched with finger
- Beat yolk with a Tbs of water. brush on egg wash over risen pastries. Sprinkle with sliced alonds
- Bake in middle oven at 375F about 15 minutes or until browned and hollow sounding when thumped
- My note: these are best served warm not hot ( chocolate needs to settle in filling ) I also sprinkled with a mixture of cocoa and powdwered sugar.
- These freeze well when cold and must be reheated before serving. I use the micro because any sweet dough tends to become hard and loose that fresh from the oven quality.
- I also thought these were to plain looking so I simply made a chocolate icing and piped it over the calozones!!!!
The Rating
Reviewed by 2 people-
Nice post!
sufia
in JP loved it
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yummy
sufia
in JP loved it
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Interesting dessert calzones. I was expecting the dough to be a little sweeter to match the filling. Goes down well with a glass of milk or coffee.
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pointsevenout
in Athens loved it
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