Pleyel is a traditional chocolate-almond cake featuring ground nuts. This version is inspired by Nestle's After Eight Mint Chocolate Thins, a flavor profile that is achieved with the addition of mint syrup. To keep the cake light, beaten egg whites are folded into the batter, while powdered and granulated sugars add the the effect, producing a sweet, dense and pleasantly chewy confection. The cake will keep, covered, at room temperature for up to three days.
- 200 grams penne pasta
- 100 milliliters milk
- 100 grams fontina
- 15 grams butter
- 1 teaspoon minced garlic
- dried sage
- 4 tablespoons parmesan cheese
- 1 eggs
- 1 sheet pastry dough
- Preheat the oven to 180 degrees Celsius.
- Cook the pasta in boiling salted water until it is al dente, about 8 minutes. Drain, add to a large bowl, and set aside.
- Add the milk and cheese to a saucepan and cook until the cheese melts. Stir in the butter and mix until the sauce is creamy and uniform.
- Pour the cheese sauce onto the pasta, add the garlic, sage, Parmesan cheese and the egg. Combine well.
- Lightly coat a muffin pan with oil.
- Use a round pastry cutter to cut out 5-centimeter disks out of the puff pastry dough.
- Line the muffin pan with the puff pastry disks.
- Add a spoonful of pasta and sprinkle with additional Parmesan cheese.
- Bake for approximately 15 minutes. Turn on the oven's broiler and broil for a few minutes until the pasta is golden brown. Serve warm.
PER SERVING *
|Calories100Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.