Best 8 Chocolate Beggars Purse Recipes

BEGGAR'S PURSES RECIPE (AUMôNIèRE DE CRêPES)

Steps:

• sift flour with a flour sifter in a large bowl. Add eggs, salt, vanilla extract, and orange flower water and mix with a hand whisk. Add water and cold milk in small portions, and mix well. Melt butter, pour into the mixture, and whisk. Let it stand for 2 hours at room temperature.
• Pour a ladle of the batter (about 1/4 cup of batter) and tilt and rotate a crepe pan to distribute it and cover its bottom. When the crepe's edges become golden and come off the pan, turn the crepe over with a heatproof plastic spatula or a flexible turner. Let it brown on the second side. Continue with the remaining batter.
• peel apples and cut them into small cubes. Melt the sugar with water in a pan to make the caramel. Shake the pan and let it brown. Add butter and mix with a wooden spatula. Add apple cubes and orange juice, sprinkle with ground cinnamon. Cook over low-medium heat for 10 minutes.
• top each crepe with one tablespoon of the caramelized apples. Gather the edges of the crepe towards the center while making folds and tie them with one or two toothpicks. Serve 1 or 2 per person.

CREPE SUCREE BEGGAR'S PURSES

Steps:

• To make the crepes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter forms. Add remaining 1 cup milk, and whisk to combine. Cover, and refrigerate batter for 30 minutes or overnight. Just before using, whisk in melted butter.
• Heat a 6-inch crepe pan, either well seasoned or with a nonstick surface, over medium heat. The pan is ready when a drop of water dances on the hot surface. Hold pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons batter into pan where sides and bottom meet. Turn pan in a circular motion to spread batter evenly. The amount of batter used should just coat bottom of pan. Any excess should be poured back into bowl.
• Cook the crepe until edges begin to brown, 2 to 3 minutes. Flip, and cook 10 to 15 seconds more. Slide onto a plate. The surface of the crepe should be medium brown in color. (If, after cooking 2 crepes, the color is too dark or too light, adjust heat accordingly. At the same point, if the crepes are too thick, thin batter with milk.) Repeat with remaining batter, stacking crepes on top of one another until all the batter is used. Allow crepes to cool.
• To make lemon-zest strips: Using a channel knife and working from top to bottom, remove long strips from lemons. Try to keep the strips as intact as possible to yield about three strips (each 4 inches long) from each lemon. Bring a medium pot of water to a boil. Add lemon strips, and blanch for 30 seconds. Remove, and pat dry.
• To make the purses: Place a crepe on a clean work surface. Fill with about 1 tablespoon creme patissiere. Gather edges of crepe up and around filling, creating a "beggar's purse." Tie purse closed with lemon-zest strip. Repeat with remaining crepes, creme patissiere, and lemon zest strips. If desired, reserve a few crepes to fill with berries when plating.
• To serve, arrange purses on plates. Decorate plates with sauce au chocolate, raspberry coulis, or creme anglaise, if desired, and berries. An unfilled crepe, if using, can be folded and filled with diced berries.

BEGGARS' PURSES

Steps:

• Make crêpe batter:
• Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blanch whole chives:
• Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
• Make crêpes:
• Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
• Assemble purses:
• Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

BEGGARS PURSES FILLED WITH SHRIMP AND SCENTED WITH LEMON AND THYME

Steps:

• Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
• In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
• To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
• To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

SWAN TERRACE CHOCOLATE BEGGAR'S PURSES WITH RASPBERRIES

Steps:

• Preheat oven to 450°F.
• Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
• Cut each stack in half so you now have 4 stacks.
• Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
• Place a ganache ball on top of each cake circle.
• Next, divide one pint of raspberries on top of the four ganache balls.
• Wrap each one in the filo dough so that it looks like a pouch-type purse, and brush the outsides with the remaining melted butter.
• Bake for 5 minutes.
• Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
• Serve at once.

CHOCOLATE BEGGAR'S PURSE

Steps:

• Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
• On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
• Stir peanut butter and sugar in small bowl to blend.
• Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
• Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
• Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
• When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

GALAKTOBOUREKO BEGGAR'S PURSES

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, scald milk and unsalted butter over medium-high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes, until custard has a porridgelike consistency. Let cool.
• Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
• Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24.
• Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.
• While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries.

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• For brownies:
• Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
• For ganache:
• Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
• Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.