Schwartz September 2019

Dessert Canapés

Brett Pistorius, head pastry chef, The Lowry Restaurant, Manchester
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Classic combinations of seasonal fruits mixed with chocolate or cream are indulgent favourites. Ideal for one mouth or two, these recipes could be the chart toppers of your high summer menu, and a guaranteed hit all season long.


  • Dark chocolate 750g (above 50%)
  • Double cream 680g
  • Unsalted butter 290g diced
  • Icing sugar 100g
  • Unsalted butter 200g
  • Plain flour 300g



    - Pour cream into pan and scald to above 90ºC
    - Put chocolate in a bowl, add heated cream and use a spatula to emulsify
    - Add chopped butter and emulsify further to make a glossy sheen
    - Pour into a tray 25cm x 34cm or mould. Refrigerate for about 30-45 minutes to set
    - Slice the ganache into sizes roughly 2 x 3cm and keep cool on a tray 4cm apart

    - In a food processor, add ingredients and create a dough
    - Roll out the dough to 2-3mm thick on an oven tray
    - Bake at 160ºC for about 20 minutes until browned, or at 180ºC for about 10 minutes
  3. To assemble

    - While still warm, portion the biscuit 2.5cm x 3.5cm roughly and place on either side of the ganache pieces so it melts slightly by the warm biscuit. This sticks the biscuit in place, and so it won’t fall apart.
  4. To serve

    - Cut each raspberry into 3 pieces and garnish each canape with one
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