Project C Project C
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Salty puff pastry filled with ganache, crunchy chocolate and a fig compote 

for 4 servings

Preparation: 45 minutes - Cooking time: 30 minutes 


Additional kitchen equipment


For the fig compote 

8 figs 
1 vanilla pod 
1/2 cinnamon stick 
2 cloves 
100g caster sugar + a bit extra 
3dl pink champagne 
2 leaves of gelatine 

For the salty puff pastry 

2 large sheets puff pastry 
1 egg 
fleur de sel 

For the crunchy chocolate 

dark chocolate 65% 

icing sugar 

Additional kitchen equipment

baking parchment 
kitchen brush 
oven rack 


Trim the figs and quarter them. Add the sugar to a saucepan and watch it turn into a light caramel. Add the fig pieces and pour the pink champagne on top. 


Half the vanilla pod lengthways and scrape the vanilla seeds out of one half using the back of a knife. You can use the other half in another recipe. Put both the emptied half pod and the vanilla seeds in the saucepan with the figs. Mix in the cinnamon stick and the cloves as well. Leave everything to simmer for 15 to 20 minutes and let it reduce into a compote. 


Soak the gelatine leaves in some cold water. Squeeze out any excess water and dissolve the gelatine in the warm compote. Leave to cool and set. 


Temper the chocolate. Pour the tempered chocolate on a piece of baking parchment and spread out. When the chocolate starts to set, trace rectangular shapes into the chocolate with a knife. This will make it easier to break the chocolate into pieces. Keep in a dry and cool place until use. 


Now start to compose the dish. Cut out 16 rectangulars of the puff pastry, about the same size as the chocolate rectangulars. Put two pieces of puff pastry on top of each other onto a lined baking tray. Beat the egg and use it to brush the puff pastry pieces. Carefully sprinkle with a bit of fleur de sel and some sugar. Put a second piece of baking parchment on top of the pastry and an oven rack on top of that. This will prevent the dough from rising too high, while still keeping it light. 


Bake the puff pastry biscuits in a preheated oven at 180C for 14 minutes and then leave to cool. Put a biscuit on every plate and spoon some fig compote on top, followed by a piece of chocolate, some more compote and finally another puff pastry biscuit. Sprinkle with icing sugar.