I gave it a try this weekend and, while they were good, they weren't great. I know I'm missing something or some crucial step. I'm taking another course at the French Culinary Institute and I'll ask my instructor on Tuesday evening for his insights.
Here's what I did. Thawed the frozen puff pastry and then cut each sheet along the folds into three pieces. I floured and rolled them out to fit atop a ravioli form. I filled the first batch too much, I think, with the chocolate ganache (2 parts semisweet chocolate, 1 part heavy cream). Then laid a second sheet over the form and rolled out the little raviolis.
I didn't have a thermometer to monitor the peanut oil temperature, so that may have been part of the problem. I dropped in a scrap of pastry every so often to test it and, when the piece started to bubble up immediately, I figured it was ready. The pastries turned light golden very quickly, but then had a tendency to burst at the seams, leaking chocolate into the oil.
I drained them on paper towels and sprinkled them with powdered sugar. The outsides were crisp and the insides tender, and they tasted great, like zeppoles with chocolate. But I didn't like them bursting open. So I tried again, with fresh oil, using much less filling. It happened again. I used a fork to crimp the sides of all the rest of the little raviolis, dusted them with flour, and put 'em in the freezer to play with again next weekend.
Anybody have any advice or insights as to how to keep the little pockets from bursting?
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