Francois Payard's Chocolate Pastilla
8 sheets of phyllo (purchased at local supermarket)
10 tablespoons clarified butter
3 tablespoons granulated sugar
1 box of Lady Fingers
1 ½ cups Bittersweet Chocolate Ganache
2 tablespoons dried cherries
2 tablespoons pistachio nuts
Powdered sugar for garnish
Take 4 sheets of phyllo and brush with clarified butter, one sheet at a time. Then sprinkle granulated sugar on top of each sheet. Pound each sheet. Layer one sheet on top of the other and divide into 4 sections.
Do the same as above with the other 4 sheets of phyllo.
Take 12 ladyfingers and spread one cup of ganache over. Cut lengthwise in half, then cut crosswise into four, so you will be left with 8 sections.
Chill ladyfingers in the refrigerator for 30 minutes
Wrap each ladyfinger section with one section of phyllo
Cook for 6 minutes at 380 degrees Fahrenheit