Chocolate puff pastry from Stelios Pallaresa
1k - -
Discovered this recipe recently. Make this dough just the second time. The first time it created a furor, because chocolate puff pastry we do not sell. Difficult to prepare nothing, the main role is performed by the refrigerator together with time. Make the chocolate dough for the future and I have no idea what's in my freezer it may not be. Sweet pastry made of him leaves everyone perplexed, because chocolate puff pastry - a rarity. And the name Stelios Pallaresa is a sign of quality.
Ingredients for Chocolate puff pastry from Stelios Pallaresa
Step by step instruction of cooking Chocolate puff pastry from Stelios Pallaresa
In the bowl of a mixer put the flour, cocoa, salt, water and melted butter. Knead the dough with the appropriate attachment at least 15 minutes.
Wrap it in cling film and put in the fridge for 2 hours.
Take the dough and roll out about 1 cm thick, trying to give a rectangular shape. To do this, I first give the dough a rectangular shape with your hands and then roll with a rolling pin towards each corner in turn.
Putting butter on the foil (bag), cover with another piece of film. With a rolling pin beat the butter, then roll out, making the thickness of 1-1,5 cm to make a square shape similar to the shape of the test.
Put butter on the dough.
Close oil the edges of the dough like an envelope.
With a rolling pin roll out the dough into a long rectangle to disappear "seams". This is easier to put the sheet of dough perpendicular. The thickness should be approximately 1 cm.
Fold the dough three times.
Wrap the dough in cling film and put in the fridge for 1 hour.
Now just a little bit to sprinkle the work surface. Take out and roll out the dough into a long rectangle again, fold three times and put in the fridge for 1 hour. Repeat the process 2 more times, i.e., in total, the dough should be rolled 4 times.
Next, I cut the dough into 3 pieces, lay the cling film, fold and put in the freezer.
Output in General, it is 1225 g test.
Do curls. Take the puff pastry sheet with a size of 30 × 20 cm.
In a small bowl, whisk 1 egg and 50 ml milk.
Grease the dough and sprinkle thoroughly with sugar.
Further on the narrow side begin to roll the roulade. We reach the middle. Begin to twist the roll from the opposite side of the test. Then slightly press the rolls to each other, so they United. Put the roll into the freezer for 5-10 minutes.
Next, cut the roll into slices thickness of 5-7 mm.
Spread on a baking sheet and slightly pressed curls.
Bake at 180 degrees for 15-20 minutes.
Aroma is chocolate!