Chocolate Pastry | 巧克力酥


Great croissant full of chocolate temptation!



Ingredients | 材料 :
  • Yield: 8 numbers | 8 件

(A) Puff Dough | 酥皮麵糰 : (Steps | 做法)
160g  Bread flour | 高根麵粉 (麵包粉)
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster Sugar | 砂糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母 (依士)
100g  Warm water | 溫水


(B) Fat Layer | 酥芯 (夾心) :
80g  Unsalted or salted butter, chilled in fridge | 無鹽或有鹽牛油,冷凍


(C) Dark choco buttons 55% | 黑巧克力 :
24 pcs dark choco buttons 55% | 黑巧克力



Steps | 做法:




  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍平均輾薄至大概 24 cm x 44 cm (10 in x 18 in) 的長方形,用刀切去四邊使有層次感及方便做形。切割成8件方形備用。
  3. 輕輕拉長麵糰,沿四邊1cm掃上蛋液,中間放上2-3粒巧克力,將三份一麵糰覆蓋巧克力,繼續覆蓋另一邊,邊位用手輕按,收口向下。
  4. 造形麵糰放在有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液。放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24 cm x 44 cm (10 in x 18 in), cut 4 sides until even. Cut into 8 squares.
  3. Slightly stretch the cut dough, egg glazing 4 borders by 1cm, put 2-3 chocolate buttons in the middle, fold the farther side into middle covering the chocolate, continue folding the same direction. Use hands to firm up all sides. Seam at bottom. Make up the rest.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminum foil, for final fermentation for about 40 minutes until double its size.
  5. Gently brush the surface with egg glaze. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.

Tips / 心得 :
  • 出爐後的巧克力酥可掃上朱古力溶液,巧克力味更濃厚之外,酥皮面更吸引。

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