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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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Directions: Preheat oven to 400, with rack in the center of the oven.
Sift together in a large bowl: flour, sugar, baking powder, and salt. Using a pastry cutter or two knives,
cut in cold butter until the pieces are about the size of peas. Stir in the chocolate chips and the zest.
Using a fork, whisk together cream and eggs. Make a well in the center of the dry ingredients, and pour in the cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
Pat dough into a 6 inch square about 1 1/4 inches thick. Using a floured knife, cut into four quarters and then into 8 triangles. Transfer onto a prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until lightly golden, 20-22 minutes. Place on a wire rack until cool.
Tips:
1. You can exchange fruit for the chocolate chips: between 1 - 1 1/2cups of fruit such as blueberries or cut up apricots.
2. I usually don't brush the tops with cream and sprinkle sugar until after they come out of the oven.
3. Because they are so rich, I sometimes cut them into 16 portions. They take about 5 minutes less to cook that way.
| Ingredients:
2 egg
1/12 Quart(s) heavy cream
3/4 chocolate chips (miniature)
489/2500 Pound(s) butter
1/8 Ounce(s) salt
1/2 Ounce(s) baking powder
489/5000 Pound(s) sugar
1 27/625 Pound(s) flour |
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