chardon pastry | Imamother

Chanie ↓

Sun, Dec 16 2007, 11:37 am

my dh has a craving (sounds preg, dont it) for Chardon pastry, like he had as a kid. The store no longer makes it, but he asked a former employee of the store how to make it and he was told 1/3 (53%) chocolate melted with 2/3 whip cream- whipped.
Seems like sort of a truffle recipe.
I never had chardon and would like to make it for my dh.
Anyone can confirm that that it is infact truffle. Also he discribes some kind of cookie under the cream. what kind of cookie is it supposed to be?
Thanks to anyone who can help. I'd really like to make some for him.

chocolate moose

Sun, Dec 16 2007, 12:27 pm

sounds good to me too - maybe it's known by another name.

↑ Chanie ↓

Mon, Dec 17 2007, 4:42 pm

thats possible, as my dh explains it, it sounds somethign like those Israeli bell things but much better. The cream is supposedly very firm on a cookie bottom with a hard chocolate coating.

MiracleMama ↓

Mon, Dec 17 2007, 4:45 pm

Is your husband by and chance from Ohio? I never heard of such a pasty and googled it and the only thing that comes up for Chardon is that it's a city in Ohio. Maybe it's some other dessert, but in Ohio they call it Chardon?

↑ Chanie

Mon, Dec 17 2007, 4:51 pm

No, I live in Montreal, and the store my dh used to buy it in, is here as well. Its a french pastry shop, so I assume its a french pastry.
They dont make it any more, because they dont sell enough of it to make it fresh each day.

↑ MiracleMama

Mon, Dec 17 2007, 4:54 pm

Chanie wrote:

Oh, well. So much for my theory, lol! Perhaps you could convince the bakery to make up a special order for you and let you observe?

amother ↓

Thu, Dec 20 2007, 8:41 am

sounds like something my husband who is french has described. it was a huge treat for them as kids

Akeres Habayis ↓

Thu, Dec 20 2007, 9:02 am

is this it???
go to cooks.com I saw soo many recipes under french pastry but this sounded like what you are talking about
DREAM CREAM PIE

BOTTOM PASTRY:

1 c. flour
1 tbsp. sugar
1/8 tsp. salt
6 tbsp. butter
1 egg, slightly beaten
2 tbsp. cold water

FRENCH CREAM FILLING:

1 c. + 1 tbsp. sugar
4 1/2 tbsp. flour
4 1/2 tbsp. cornstarch
1 tsp. salt
4 1/2 c. milk, scalded
3 beaten eggs
3 tsp. vanilla
2 tbsp. butter
3 c. Cool Whip

PUFF PASTRY:

1 c. water
1/2 c. butter
1 tbsp. sugar
1/8 tsp. salt
1 c. flour
4 eggs

CHOCOLATE TOPPING:

1 oz. unsweetened chocolate, melted
3/4 tbsp. butter, melted
1/3 c. sifted powdered sugar
1 tbsp. milk

BOTTOM PASTRY: Sift flour, sugar and salt. Cut in butter until like cornmeal. Add egg and water. Stir with fork until all particles cling together. Knead few times until smooth. Wrap in plastic wrap and chill several hours. Roll out to a circle 9 1/2" in diameter. Put on cookie sheet. Cut 9" circle with sharp knife. Remove and discard trimmings. Pierce circle well with fork.
PUFF PASTRY: Combine water, butter, sugar and salt in saucepan. Bring to boil. Soon as butter is melted, add flour all at once. Stir rapidly over heat until mixture forms ball. Beat in eggs, one at a time, beating well after each. Spoon into pastry bag without a tip.

Heat oven to 400 degrees. Press pastry onto edge of pastry circle to form 1" rim. Press remaining pastry into 16 to 18 small cream puffs on same cookie sheet. Bake 15 minutes. Reduce heat to 375 degrees. Bake 15 to 20 minutes. Transfer to rack.

FRENCH CREAM FILLING: Scald milk. Mix sugar, flour, cornstarch and salt. Stir into milk. Add beaten eggs. Boil and cook until thick. Take from heat. Add butter, vanilla and chill. Beat with mixer until smooth. Fold in Cool Whip. Fill cream puffs.

Brown 1/2 cup granulated sugar over low heat. Dip bottom of each puff into caramel and place onto the outer edge of the baked ring on pastry circle, until circle is complete.

Fill center with remaining filling. Put a cream puff in center and drizzle with chocolate topping.

↑ amother ↓

Thu, Dec 20 2007, 5:18 pm

wife of the french husband here: sounds delicious but I dont think thats what she is looking for- it is an individual sized pastry (tho large) rather than a pie, & sort of like an upside down bell.

↑ Akeres Habayis

Thu, Dec 20 2007, 5:23 pm

I was thinking she could use those small ind pie (like for pot pies),bc it said cut into rounds for the pastry,
oh well, I guess its best bc this sounds like loads of calories just reading it! LOL

Twizzlers

Thu, Dec 20 2007, 5:45 pm

sounds like a krembo (sold in israel)
or a bell - they sell those here in NY. want me to ship you some?? LOL

↑ amother

Thu, Dec 20 2007, 7:09 pm

wife of the frenchman again here: the husband says it was called a "penguin"