Mixed Candies Flaky Pastry

Mixed Candies Flaky Pastry


Servings: 6
Ingredients Preparation

1 [9 1/2-inch / 24-cm] baked flaky pastry crust
3 tablespoons [45 mL] icing sugar
Approximately 1 teaspoon [5 mL] milk
1 bowl mixed small candies [approximately 2 cups / 500 mL]

Chocolate Cream

3/4 cup + 2 teaspoons [200 mL] fresh cream
3 1/2 ounces [100 g] rich in cocoa chocolate, broken-up into pieces



For the chocolate cream, pour cream into a small casserole.
Heat stirring until just starting to boil.
Remove from heat then add chocolate pieces.
Wait for 5 minutes then transfer casserole back over low heat.
Stir to completely melt and blend melted chocolate with the cream.
Remove from heat and pour chocolate cream into a bowl.
Leave to cool at room temperature for 30 minutes, then refrigerate chocolate cream for approximately 30 minutes, until of dough consistency.
Half flaky crust to get two half moons.
Evenly spread chocolate cream over each half, then arrange halves one on top of the other, chocolate cream on top.
Mix together icing sugar and milk to get a thick 'glue'; use to 'glue' the candies on top of the pastry.
Simply use your imagination to decorate the pastry to taste with candies to amaze your guests.