Chocolate in puff pastry - what could be simpler? Even the name of this pastry sounds delicious, and when the aromas of delicacies begin to hover around the house, the whole friendly family will gather at the table, without waiting for the dessert to cool.
A bar of chocolate can be milky or bitter, even with nuts, raisins or waffle crumbs, the main thing is that it does not contain a liquid filling such as jam or fondant-cream filling.
Ingredients:
Yeast-free puff pastry - 500 g
Chocolate - 200 g
Chicken egg - 1 pc.
Nuts (chopped) - to taste
Step by step recipe:
1. You need few ingredients for making chocolate in the dough: ready-made puff pastry, the actual chocolate and nuts to taste. One package of a semi-finished product will make two large puffs, so two bars are needed for chocolate.
If the puff pastry is frozen, you must first defrost it by transferring the packaging from the freezer to the refrigerator overnight. By the morning, it will defrost evenly and will be ready for cutting and baking.
Before you start molding, turn on the oven to warm up to a temperature of 205-215 degrees, cover the baking sheet with baking paper.
2. Free the dough from the packaging and lay it out on the work surface, if the layer is thick, roll it out to the desired thickness. Conveniently, if the semi-finished product is in a roll, such dough does not need to be additionally rolled out, it is enough just to cut off the uneven edge.
Cut a suitable piece and place the chocolate bar in the middle. If the width of a standard slab is 8-9 cm, then the layer of dough should be 24 cm wide, and the length of the piece should be 2-3 cm longer than the chocolate. Such a supply is needed in order to "swaddle" the chocolate, forming a beautiful braid. If the bar does not fit the length of the dough, use a sharp knife to cut one row of chocolate cubes.
3. Cut the dough on the sides of the tile at an angle into strips about 1-1.5 cm wide. It is convenient to do this with a pizza knife.
4. Fold the top and bottom of the dough, pressing it slightly against the chocolate.
5. Make a braid by braiding the cut strips into a plait. Cut the rest of the dough with a knife, but do not throw it away, they will still come in handy, just like cut chocolate cubes.
6. If you can see chocolate through the wicker, it's okay. In the oven, the dough will expand and seal it securely inside.
7. Do the same for the second dough and chocolate bar. Transfer the formed puffs to the prepared baking sheet.
8. Beat the chicken egg lightly with a fork and brush the surface of both layers with it.
9. Sprinkle nuts generously on the surface of the puffs and place the baking sheet in the preheated oven. Bake the pigtail puffs for 20-25 minutes or until tender.
10. In the rest of the dough (if any), wrap 1-2 cubes of chocolate (which were previously cut off), roll them into small rolls and brush their surface with an egg. Bake small buns with large puffs. You will get adorable curls with chocolate filling.
11. Transfer the hot baked goods to a wire rack and let cool slightly.
12. Serve the chocolate in the dough warm or completely cooled on the day of baking.
This is how quickly and easily you can make delicious pastries in the form of braids with a crispy crust and a lot chocolate in a filling that will compete with the airy French puffs served in an elite coffee shop!
Bon Appetit!
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