Makes : 1 large pastry to slice into 12 pieces Prep time: 1 hour Bake :
3 and 3/4 cup all purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 and 1/2 cups cold, Organic Valley unsalted butter
1 and 1/2 teaspoons Nielsen Massey pure vanilla extract
Chocolate ganache filling
1 and 1/3 cups best quality semi sweet chocolate chips
1/2 cup Organic Valley heavy cream
1/2 teaspoon Nielsen Massey pure vanilla extract
pinch of salt
7 ounce container of marshmallow cream
Vanilla cream glaze
2 and 1/4 cups Dixie Crystals powdered sugar
5 tablespoons Organic Valley half and half
1/2 teaspoon Nielsen Massey pure vanilla extract
chocolate sprinkles to add on top of the vanilla glaze
I would strongly recommend that your house/kitchen is nice and cool before you begin this process so your dough will come out nicely and not get too soft in the process.
You will need a half sheet pan and several pieces of parchment paper to begin. Set them aside and make the dough.
In the bowl of your food processor, add in the flour, cocoa, salt, and powdered sugar.
Pulse several times to blend the dry ingredients.
Cut the very cold butter into cubes and add to the flour mixture.
Add in the egg yolks.
Pulse until the dough comes together into a ball. This will take a few minutes. Once the dough has formed a ball, stop pulsing the mixture.
Remove from the bowl and divide into two equal pieces.
Wrap them in plastic wrap and shape into rough rectangles, so you will have the shape already created.
Refrigerate overnight or for a few hours so the dough can set.
Make the ganache:
Heat the heavy cream in a microwave safe container for 1 minute.
Pour the hot cream over the chocolate chips and let stand for a minute.
Stir the chocolate and cream mixture until it becomes smooth and shiny.
Add in the pinch of salt and vanilla and mix well.
Put the ganache into the fridge for about 30 to 45 minutes, or until it sets up a bit so it’s not so loose.
Preheat your oven to 375 degrees.
Now, take the chilled dough out of the fridge and let rest until it softens up a bit.
Roll the first piece of dough between two pieces of parchment into a rectangular shape that is about 1/4 inch thick.
(You don’t need to measure both pieces of dough because this is more of a free form shape and I didn’t want it to be too perfect looking 🙂
Place the dough that is on the parchment paper onto the sheet pan. ( Throw out the top part of the parchment paper)
With your fingers, keep patting the bottom part of the dough into almost the size of the parchment paper.
Place the dough on the sheet pan in the fridge while you roll the top piece of dough out.
Using another two pieces of parchment, roll out the top piece of dough so it’s just a bit wider than the bottom piece of dough.
Set that piece of dough aside and discard the top piece of parchment paper.
Take the cold, bottom piece of dough out of the fridge.
With an offset spatula, spread the chilled ganache over the bottom piece of dough, leaving about an inch border all the way around.
Place that back in the fridge to chill for 20 minutes to set up so you can spread the marshmallow cream over it easily.
Take the bottom piece of chilled dough out of the fridge.
Plop the marshmallow cream all over the chilled ganache.
With an offset spatula, spread the entire container of marshmallow cream over the chilled ganache, being careful to leave the 1 inch border around the filling.
Now, here is the tricky part so stay with me…
Very carefully, roll your top piece of dough around your rolling pin.
(this will make it easier to unroll on top of the filling)
Very gently and carefully, unroll the top piece of the dough over the bottom piece of dough covered in the ganache and marshmallow cream.
Mine broke apart a bit and I just gently pieced it back together over the top.
Completely cover the filling with the top piece of dough and use your rolling pin to gently roll over the top to smooth it down.
With a fork, press down the dough all around the border to seal it well and so that no filling leaks out during the baking process.
Gently prick the top about 10 times all over the dough with your fork to create air holes so that it won’t explode during the baking process 🙂
Place in your preheated oven and bake for 10 minutes, then rotate the pan and bake for another 10 to 12 minutes or until the pastry is very lightly golden brown. This is where you want to be careful not to over bake it. After 20 minutes total, touch the top of the pastry and if it feels firm, it is done.
It will continue to bake on the pan when you take it out of the oven.
After 20 minutes, place the pan in the fridge while you make the glaze.
Whisk all of the glaze ingredients together until you have a smooth and thick mixture.
When the pastry is completely chilled, frost it with the glaze leaving the borders showing.
Add the chocolate sprinkles on top immediately after so they will stick to the glaze!
Let the glaze set up and firm completely before slicing!!
If you have any leftovers, wrap each individual piece in wax paper and foil and freeze for up to a month.