Chocolate puff pastry
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The Pierre Herme's Recipe (Pierre Herme). Before this recipe I was hesitant to puff pastry. And not because cooking seems too time consuming, just do not know how long to do something one. As puff pastry requires time, whatever you say. But, having spent a total of one day, then a few times I indulged relatives pastries from this amazing test. You decide and if still not tasted the puff pastry cooked in good butter, not margarine low quality. PS. Actually, as the name suggests, the photo was supposed to show off a piece of puff pastry. ))) But I decided to spare your visual organs and quickly baked buns. When there are ready-made puff pastry - it is known to be a piece of cake!
Ingredients for Chocolate puff pastry
Step by step instruction of cooking Chocolate puff pastry
With the help of tips "paddle" beat the butter with the cocoa in a food processor, achieving a uniform color. Form the oil dough into a rectangle or put it in a rectangular container with foil or baking paper.
Paper and clean up for the night in the fridge.
To prepare basic dough sift 420 grams of flour, make a Central hole and pour in a 185 g of water mixed with 2 tsp. of salt.
Slowly start to mix a lot of circular movements, always working from the center, so the water had time to absorb the flour and did not spread. After the complete unification of the flour with the water add the melted butter.
Knead elastic dough for about 5 minutes.
Roll out the dough into a rectangle with one side of about 15 cm, Wrap it in plastic wrap and store in the refrigerator overnight.
The next day remove from the refrigerator both test
The main roll the dough into a rectangle the size of 30х18 see to Believe one side of this rectangle chocolate butter and cover the second half of the basic test.
The edges carefully to seal. Try to remain inside no air pockets, otherwise you are rolling the dough will tear, bubble up. Wrap the dough in plastic wrap and refrigerate for 2 hours.
Once the dough rest the allotted time, remove it and roll out into a rectangle that is 3 times wider than height, about 52х18 see
Fold both short sides of the rectangle towards the middle, overlapping to make 3 layers. Again wrap the dough in film and leave in the cold for 2 hours.
Here is the dough after the third rolling.
And after the last, the sixth. It is desirable to Skive the dough at least three times, as if to make the rolling less than three times, the dough will come out high and uneven, bumpy surface. After 6 foliations the dough will be smooth, beautiful and very crispy. Croissants is enough for 3-4 lamination, millview — 6.
After the last rolling be sure to remove the dough overnight in the cold. And the next day You can either put the ready dough in the freezer, divided into portions, or bake a flaky product. Roll out the dough before using it is necessary as thin as possible. One small note – since the dough contains a large amount of bitter cocoa, to make a very best sweet pastries. For example, baskets, milfey with sweet cream or croissants with jam. I went very simple – a single layer sprinkled with sugar, rolled by the roll and cut a nickle from the second layer prepared croissants with chocolate – just wrapped inside a piece of chocolate. It was not very sweet, but very chocolate, bitter. Sweet tooth, keep this in mind! And more - crop, which you have left in the course of working with the dough, never to mix and roll out again, the whole texture of puff pastry is lost. They must connect closely to each other and roll out to connected. And nothing else.