Chocolate puff pastry

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Chocolate puff pastry according to Pierre Hermé's recipe.

Mon, September 23, 2013 12:48 + to quote book

lorine all posts by the creator Chocolate puff pastry.

To make chocolate puff pastry you will need:

2. butter – 35 gr. (melt and cool)

3. very cool water - 93 ml (take 95 - the recipe will not be affected)

4. salt – 1 teaspoon

5. chocolate butter – 200 gr. (according to the recipe butter + 25 grams of unsweetened cocoa)

6. not a bad mood (if not, it’s better to wait until it occurs).

Manufacturing:

Dissolve salt in water, cool (I’m in the freezer), add to flour, mix, make a well and add melted and cooled butter:

Knead the dough, a non-sticky, not very tight ball comes out:

Wrap in cling film and place in the refrigerator until the morning. If you didn't purchase ready-made chocolate butter like I did, make your own chocolate butter. To do this, combine butter at room temperature, perfectly softened, with cocoa and knead very well. Cool, make a rectangle (briquette) out of butter, wrap it in parchment and put it in the refrigerator until the morning. The next day, roll out the dough into a rectangle 2.5 times larger than the chocolate butter. Place butter on one edge of the dough, cover with the remaining edge of the dough, trying to expel the air. Wrap and pinch the dough well, pack in cling film and put in the refrigerator for 2 hours.

Wrap in cling film and place in the refrigerator until the morning. If you haven't purchased ready-made chocolate butter, make your own chocolate butter. To do this, combine butter at room temperature, perfectly softened, with cocoa and knead very well. Cool, make a rectangle (briquette) out of butter, wrap it in parchment and put it in the refrigerator until the morning. The next day, roll out the dough into a rectangle 2.5 times larger than the chocolate butter. Place butter on one edge of the dough, cover with the remaining edge of the dough, trying to expel the air. Wrap and pinch the dough well, pack in cling film and put in the refrigerator for 2 hours.

After 2 hours, roll out the dough into a 35x20 cm rectangle. Shake off excess flour and fold the short edges of the dough towards the center, and then in half again. Wrap the dough in film and put it in the refrigerator for 2 hours.

After 2 hours, place the chilled dough on a floured surface with the seam facing towards you. Roll out the dough away from you into a 35x20 cm rectangle, repeat the shake-and-fold operation.

In this way, the dough is rolled out only 6 times. As a result, after the fifth rolling, the dough will look like this:

After the 6th rolling:

And this is the result you should get, beauty!

To bake, roll out the dough into a layer 3 mm wide and bake in an oven preheated to 210 degrees. Sprinkle top with sugar and bake.

Tags: cooking dough baking

Cited 75 times
Liked by: 23 users

Chocolate puffs

Chocolate puffs are a surprisingly airy, sweet and tender dessert with melted chocolate and an inimitable vanilla aroma. This is a good reason to get together for a warm family tea party. The recipe for making puff pastries is very simple, the number of ingredients is small, so even a novice cook can prepare such an appetizing dessert.

1. Ingredients
2. Manufacturing stages
3. Chocolate in puff pastry
4. Layer cake with chocolate and condensed milk

Ingredients

To make fragrant puffs with chocolate paste, you will need a minimum of goods - dough (you can use ready-made yeast or yeast-free dough), chocolate and an egg.

If you don't have the time or desire to roll out puff pastry, buy pre-rolled sheets.

Products needed for puff pastries:

• ready puff pastry – 1 kg;
• dark chocolate – 200 g;
• chicken eggs – 2 pcs.;
• sweet powder - at your discretion.

For puff pastry, you can use not only dark chocolate, but also milk chocolate. It all depends on the taste preferences of the cook.

It is better not to use store-bought chocolate paste or glaze, because during the manufacturing process it will become very watery and will leak out of the puffs.

Manufacturing stages

1. If baked goods are prepared from a frozen base, they must be thawed in advance. It is better to create this naturally, without using a microwave oven. Place the layer on the bottom shelf of the refrigerator for several hours - it will quickly defrost without losing its taste.
2. Break the chocolate bar into equal rectangles, beat the eggs with a whisk or blender.
3. Place the sheet of dough on a table previously sprinkled with flour and cut into rectangles about 20 cm long and 10 cm wide. These are blanks for future puff pastries.
4. Step back slightly from the edge of the sheet and lay out a piece of chocolate. Brush the edges with beaten egg and roll into a roll. Thanks to the egg, the dessert will keep its excellent shape and will not fall apart.
5. Line a baking tray with a sheet of baking paper and brush the top of each puff pastry with egg wash.
6. Place in the oven, previously preheated to 220° for half an hour. Sprinkle the finished puff pastries with sweet powder.

For decoration, you can melt a few slices of chocolate in a water bath and pour this glaze over the baked goods. Puff pastry produces indescribably tender chocolate puffs that have an airy texture.

Chocolate in puff pastry

A sweet and very tasty dessert can be prepared from a whole sweet bar without breaking it into slices. Unique and extraordinary pastries will become a real decoration for any table, and are prepared in a matter of minutes.

• finished dough – 350 g;
• dark chocolate – 100 g;
• chicken eggs – 1 pc.

Step-by-step manufacturing development:

1. Lightly sprinkle the working surface with wheat flour and place the defrosted layer on it. Place a chocolate bar in the center.
2. Cut the edges into wide strips of approximately the same size. The cuts can be made even or the knife can be moved slightly obliquely.
3. Using the cut side strips, carefully wrap the chocolate bar without gaps so that the puff pastry has a neat rectangular shape.
4. Place the dough on a baking sheet lined with parchment paper and brush generously with beaten egg. Bake the puff pastry in the oven at 190° until an appetizing golden color.

The finished chocolate bar in the dough can be decorated at your discretion - with sweet powder, candied fruits, coconut flakes, fresh berries.

Layer cake with chocolate and condensed milk

From a composition of puff pastry and a chocolate bar, you can prepare a huge number of other, no less tasty and appetizing desserts. For example, both adults and small gourmands will appreciate the unique cake.

• puff pastry – 1 kg;
• chocolate bar – 2 pcs.;
• condensed milk – 200 g;
• butter – 120 g.

Step-by-step manufacturing development:

1. We start preparing the pie by baking the cake layers: preheat the oven to 220°, place on a baking sheet greased with sunflower oil, behind the previously rolled out layer and bake for about 8 minutes. This must be done with each sheet.
2. Prepare the filling: break the chocolate bars into slices, pour into a small saucepan and place in a water bath (place the saucepan in a larger saucepan with bubbling water). When the chocolate begins to melt, add butter to it.
3. Stir the glaze thoroughly until it reaches a uniform consistency and remove from the stove. Add condensed milk to the saucepan and mix well again.
4. Cut any baked shortcake into 4 similar squares, then begin to form the cake.
5. Lay out the shortcakes alternately, pouring any glaze over them. The number of layers depends only on your imagination.
6. Decorate the top crust with sweet powder, coconut flakes, chopped walnuts or almonds, raisins, berries or pieces of fruit. The pie sprinkled with grated snow-white chocolate looks very appetizing and interesting.

Chocolate puffs are an amazingly savory, mouth-watering pastry that will outshine any store-bought desserts in taste. The ease and simplicity of production will appeal to any housewife, and the wonderful, unique taste will be remembered by any guest.

Chocolate puff pastry for cake

This type of dough belongs to baked goods, from which huge large cakes are unsurpassed. This quantity of components is enough for 12-14 pcs. thin cakes, 25-27 cm in diameter.

What is so interesting about this recipe?

With the least amount of time to prepare it and an ordinary composition, the shortcakes turn out to be very tasty, crumbly and slightly flaky. You can make any kind of cake using this recipe.

You can flavor them with crème pâtissière, egg white, whipped cream, or boiled condensed milk mixed with a few generous spoons of butter or mascarpone custard. After 3-4 hours (after the shortcakes are saturated with cream), you can serve an indescribably bright and delicious cake made by yourself to the festive table.

The main rule when developing this test is the use of high-quality, well-chilled oil and strict implementation of all the tips indicated below.

Chocolate puff pastry recipe

1. Pour sifted flour onto a cutting board and make an impromptu mound. Place butter in the middle of the flour mixture.

2. Using a pastry knife, chop the butter.

3. Enter the required amount of cocoa.

4. Grind the dry mass with oil until it turns into a homogeneous crumb.

5. Make a small depression in the middle of the slide and pour milk.

6. Carefully mix all the ingredients and form a small lump.

We use chocolate puff pastry immediately after making it.

Divide into 12-14 servings, form thin layers, cook for 2-3 minutes in the oven (180 degrees). Next, we use chocolate puff pastries at our own discretion.

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The most frisky puff chocolate dough

from Tamara Frolova 1.6k Views 1.4k Votes

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I would like to share the recipe for the fastest puff chocolate dough - this wonderful dough is just a lifesaver.

It’s not particularly difficult to prepare, but the result is indescribable: a fragrant and very tasty dough. The nice thing about the dough is that you can make a larger batch and store it in the freezer. When you need it, you can simply take it out, defrost it and create delicious pastries, cakes or other baked goods. Rolling out this dough is easy: it is soft and elastic. Desserts made from this homemade dough are simply wonderful.

Composition of goods

• 500 g flour;
• 60 g cocoa;
• 1 chicken egg;
• 1 tablespoon vinegar 5-7%;
• half a teaspoon of salt;
• 400 grams of butter (or margarine);
• 200 ml cool water.

The fastest puff chocolate dough: step-by-step manufacturing process

1. The recipe calls for using very cool water. To do this, throw an ice cube into a glass of water. Beat the egg into very cool water and mix with a whisk until smooth.
2. Add vinegar and salt to a homogeneous mixture of water and eggs, mix everything thoroughly. You should get 280 ml of water: if there is not enough water, then you need to add a little cool water, mix everything well again and put it in the refrigerator.
3. Sift flour and cocoa into a separate bowl.
4. Next you need to use frozen butter or margarine: it must be grated on a large grater. Immediately rub the butter into a bowl with flour and cocoa, stirring everything evenly so that the butter is moderately distributed.
5. After grating the butter, you can shake all the ingredients with your hands.
6. Pour the liquid that was in the refrigerator into a homogeneous mixture of flour, cocoa and butter. Mixing all the ingredients with your hands, you need to combine them into one lump: this needs to be done quickly so that the butter does not start to melt. The dough does not need to be kneaded, but just combined perfectly.
7. Place the dough in an unsealed bag, shape it into a rectangle and place it in the refrigerator (not the freezer). The dough must stay in the refrigerator for at least two hours, and it is best if it stays there for twelve hours.
8. If you don’t use the dough right away, you can put it in the freezer and defrost it in advance just before using it.
9. Advice. I roll out the finished dough with a rolling pin into a long rectangle so that it is smooth and has no seams. I fold the rolled out dough three times, wrap it in cling film and put it in the refrigerator for about an hour.
10. After this, I take the dough out of the refrigerator, again roll it out into a long rectangle with a rolling pin, fold it three times, wrap it in cling film and put it in the refrigerator for an hour. Such actions must be repeated a couple of times: so that the dough is rolled out approximately four times.
11. When the dough has been rolled out four times, the long rectangle can be cut into small pieces, wrapped in cling film and sent to the freezer - or you can prepare desserts right away.

From puff chocolate dough you can create very tasty desserts that will amuse your loved ones with their indescribable chocolate smell and delicate texture. Chocolate lovers will especially appreciate the sweets made from this dough. On the website you can find a lot of recipes for various types of dough.