Puff pastry cake with chocolate cream and puff pastry, a great and simple dessert to prepare. Now that the festival of San Juan is approaching and it is a holiday in many places in Spain that typical cocas of San Juan, they can be made with cream, chocolate, angel hair, cream, briox….
In all pastry shops we find many varieties of cocas, but if you like to prepare them at home, this one that I propose is very simple and easy to make at home.
With this coca you will surprise everyone at home.
Puff pastry cake with chocolate cream and almonds
Author Montse
Recipe type: Dessert
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 rectangular puff pastry sheets
- 200 gr. of cocoa cream (Nocilla, Nutella ...)
- 1 egg
- sugar glass
- rolled almond
Preparation
- We turn the oven to 180ºC with heat up and down.
- To make the puff pastry coca with chocolate and almond cream, we will start by stretching a sheet of puff pastry.
- We will put a sheet of paper in a baking dish, we will put the puff pastry sheet, with a fork we will prick the puff pastry base so that it does not swell too much.
- Cover with the chocolate cream (Nutella, Nocilla ...) without reaching the edges.
- We beat an egg, we brush around the dough so that the dough that we will put on top sticks, we cover the coca with the other sheet of puff pastry, we will seal it well by twisting the edges all around so that the chocolate does not come out.
- We paint the entire puff pastry base with egg, spread sliced almonds on top.
- We put the coca in the oven, let it brown for about 20 minutes or until the dough looks golden. It will come out swollen from the top but once it cools it goes down.
- We take out, let cool, sprinkle with icing sugar and ready to eat !!!
- It is very good especially freshly made.