French Silk Dessert Recipe
Ingredients
| 1/4 recipe Basic Pastry | ||
| Butter | 3/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| 3 1-ounce squares unsweetened chocolate,melted and cooled | ||
| Vanilla | 1 Teaspoon | |
| Eggs | 3 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Chocolate curls | ||
Directions
Roll pastry out on floured surface to 18x10-inch rectangle.
Cut in four 9x5-inch rectangles; transfer to baking sheet.
Prick each with a fork.
Bake in 375° oven for 10 to 12 minutes; cool thoroughly.
In small mixer bowl, cream butter; gradually add sugar, creaming till light.
Blend in chocolate and vanilla.
Add eggs one at a time, beating 3 minutes after each addition, using medium speed of electric mixer.
Chill 1 to 1 1/2 hours or till thickened to spreading consistency.
Layer pastry and filling, starting and ending with pastry.
Chill again, if desired.
To serve, whip cream; spoon atop dessert.
Top with chocolate.
Cut with electric knife.
Cut in four 9x5-inch rectangles; transfer to baking sheet.
Prick each with a fork.
Bake in 375° oven for 10 to 12 minutes; cool thoroughly.
In small mixer bowl, cream butter; gradually add sugar, creaming till light.
Blend in chocolate and vanilla.
Add eggs one at a time, beating 3 minutes after each addition, using medium speed of electric mixer.
Chill 1 to 1 1/2 hours or till thickened to spreading consistency.
Layer pastry and filling, starting and ending with pastry.
Chill again, if desired.
To serve, whip cream; spoon atop dessert.
Top with chocolate.
Cut with electric knife.
Chef
