Delicious, airy freshly baked puffs with melted chocolate inside and an inviting aroma - a great occasion to gather with your family over a cup of tea! They are not difficult to prepare, having ready-made yeast-free puff pastry and a bar of dark chocolate in stock. Not even an hour will pass, and the aromas of fresh pastries will already hover around the apartment, as from the best coffee shop.
Ingredients:
Yeast-free puff pastry - 500 g
Dark chocolate - 100 g
Chicken egg - 1 pc.
Powdered sugar - to taste
Step by step recipe:
1. Only a few ingredients are needed: ready-made puff pastry, chocolate and an egg to grease the formed puffs before baking. If the dough is frozen, then you need to defrost it gradually, transferring it from the freezer to the refrigerator overnight. In the morning it will be ready to be molded. For convenience, it is better to use the dough in rolls, it does not need to be additionally rolled out.
2. Cut the chocolate into rectangular pieces. Beat the egg lightly with a fork.
3. Unfold the roll of dough, if necessary, cut off any uneven edge. Cut the layer into rectangles. Workpiece width 9 cm, length 18 cm.
4. Place a piece of chocolate on the narrow side of the rectangle, stepping back slightly from the edges.
5. Wrap the filling inside the dough, rolling it into a loose roll. There is no need to compact, because in the oven the puff will greatly increase in volume. It is also not necessary to pinch the edges with this molding.
6. You can form square puffs. To do this, place the chocolate closer to the center, visually dividing the blank in half.
7. Brush the edges with a beaten egg so the dough sticks together securely.
8. Fold the dough in half, covering the filling, and pinch the edges. For security and to create a decorative edge, press down with a fork.
9. Place the future puffs on a baking sheet lined with baking paper, brush their surface with a beaten egg. Bake in a preheated oven (temperature 215-220 degrees) for 25-30 minutes or until tender.
10. Cool the finished puffs a little on the wire rack. Sprinkle with icing sugar before serving. And if there is chocolate left, then it can be melted in a steam bath, poured into a paper cornet and draw a mesh.
11. While the puffs are still warm, the chocolate in the filling looks like a chocolate paste, and after cooling it will become denser.
In such puffs, dark chocolate is better suited as a filling than ready-made chocolate or chocolate-nut spread for sandwiches. Chocolate is more stable, it does not flow out during baking, does not saturate the dough from the inside. And let the pasta remain a delicious spread for dessert sandwiches and sandwiches.
Bon Appetit!
Like and subscribing to our channel is the best gratitude for our authors :)