This recipe is adapted from Le Bernardin Cookbook

Serves 8

½ cup plus 6 Tbs. unsalted butter
¼ cup unsweetened cocoa powder, plus some for garnish
5 sheets frozen phyllo dough, defrosted
5 scant tablespoons sugar
Chocolate cream (recipe below)
1/3 cup crème fraîche

Special equipment: parchment paper, pastry brush, 4 baking sheets

Preparation
1. Cut a sheet of parchment paper slightly larger than the phyllo and place it on a work surface. Heat the butter in a small saucepan until melted but not hot. Stir in the cocoa powder

2. Lay one sheet of phyllo over the parchment. (Keep the other sheets covered with a damp cloth.) Brush the phyllo sheet with the butter mixture until well coated. Sprinkle with 1 Tbs. sugar.

3. Cover with another sheet of phyllo, press well, and repeat the process with the remaining sheets of phyllo. Cover with another piece of parchment.

4. Using kitchen shears, cut the phyllo stack in half crosswise. Place each half on a separate baking sheet. Refrigerate until cold. (can be made a day in advance)

5. Preheat oven to 350 degrees. Place a baking sheet on top of each phyllo stack to weigh down the pastry as it bakes.

6. Bake for 25 to 30 minutes, until brown and crisp.

7. Remove the top baking sheet and allow to cool.

8. To serve, break each piece of pastry into 16 irregular, angular pieces. You need 32 pieces total.

9. Spoon a dab of chocolate cream in the center of 8 dessert plates and cover with 1 piece of pastry.

10. Top with a rounded tablespoon of chocolate cream. Lay another piece of pastry on top, so that the angles don’t match.

11. Add another spoonful of chocolate cream, cover with another piece of pastry, add another spoon of chocolate cream and then a spoonful of crème fraîche.

12. Cover with a last piece of pastry.

13. Dust the plates with cocoa powder and serve immediately.

Chocolate Pastry Cream
A bit time-consuming and delicate to realize, but incredibly smooth and delicious.

Ingredients
5 egg yolks
½ cup sugar
4 tablespoons cornstarch
2 cups half and half
1 2” piece vanilla bean, split lengthwise
4 ounces best quality bittersweet chocolate, chopped
3 tablespoons unsalted butter

Process
1. Melt the chocolate in a bowl set over a pan of barely simmering water. Stir occasionally until melted. Reserve in a warm place.

2. Whisk the egg yolks, sugar, and cornstarch together in a mixing bowl. Add ¼ cup half and half. Heat up the rest of the half and half and vanilla in a saucepan. Bring to a boil and whisk the hot half and half into the egg mixture. Return the cream to the pan and cook for a few minutes, stirring constantly, until thickened. Remove from heat, whisk in the melted chocolate, and add the butter. Place in a shallow dish, cover with plastic wrap, and cool rapidly in the refrigerator. Keep cold until ready to use. Can be made up to 2 days ahead.