ROYAL WEDDING CAKE, features the Royals of Monterra Kingdom. Imagine yourself in a small country in the Italian Alps visiting the king and queen, their interesting six children and meeting Armando, the irresistible nephew of the king. Danielle Dawson is drawn to the handsome prince, but loves her job as a reporter for a Dallas paper. He wines and dines her, but her favorite delicacy is the chocolate croissant. I have developed an easy recipe for them, which is shown below. See also an excerpt from Royal Wedding Cake.
Danielle’s Chocolate Croissants
1 (17.3 ounce package) with 2 sheets of
Frozen puff pastry, thaw 40 minutes
Flour for dusting
2 -3 Kingsize Hershey bars (need 1 ½ for 18 croissants)
Broken into rectangular pieces
Where it’s scored
Sugar for sprinkling on top
1 sheet makes 18 croissants.
Spread one pastry sheet out with the shorter side at the bottom. Cut in half across the width. Lay a ruler across the edge of the bottom and top of each piece and make tiny marks at two inch intervals. Cut pastry into long triangles with a bottom two inches wide, making the point at the middle of the two inch interval at the top. This will give you 8 long triangles. You can pinch the half-sized triangles at the edges together to form another triangle.
Place a chocolate rectangle at the two inch bottom of a triangle and roll it up. Place on a parchment paper lined baking tray, seam side down. Repeat with the other pastry sheet (or eat the rest of the chocolate and do something else with the other sheet of puff pastry). After rolling all the triangles, cover them with plastic wrap and place the tray in the refrigerator for half an hour to firm up. Set the oven at 400 degrees, and beat the egg. Brush with beaten egg and sprinkle sugar on top. Bake for 15 minutes or until golden brown.
EXCERPT FROM ROYAL WEDDING CAKE
I should have been focused on the four-foot wedding cake, dotted with silver pearls and decorated with pink roses and a pale blue bow. But what caught my eye was the man carrying it. With muscled arms and broad shoulders molding his suit, he was the most gorgeous man I’d ever seen. His brown eyes and the hint of a smile on his tanned face intrigued me. And then he winked. At me.
If only I could take my eyes off him long enough to describe the cake and Monterra for readers back in Texas, I might be able to impart the essence of this delightful country nestled in the Italian Alps.
Later, inside the reception room, in a building separate from the palace, sparkling crystal disks hung from huge chandeliers. Floor to ceiling mirrors reflected their images, setting the room ablaze with light. If I could capture the grandeur of this reception, my article and pictures might even make the front page, or at least that of the Living Section. “Shawn, get several pictures of Prince Dominic and his bride in the receiving line, and take a few of the cake.”
“Got it, Danielle,” said my lean photographer as he adjusted his glasses.
The sound of a music box playing a familiar merry-go-round tune came from a rainbow-hued ball rolling between my feet. A small, dark-haired girl in a purple dress chased it. I bent down to catch it for her, and she bumped into me.
Stepping back I tripped over the very ball I had tried to retrieve – teetering, I blinked and came face to face with the ginormous cake.