Chocolatine two-tone coffee
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingrédients
Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes
+
✔125 g Lescure or PDO tourage butter
✔15 Chocolate sticks
Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract
Syrup
✔30g water
✔30g sugar
The recipe
For 5 chocolatines or two-tone coffee pains au chocolat
Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the coffee distemper.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Coffee distemper
✔90 g pre-rolled paste
✔Coffee extract
Mix, in the bowl of a food processor the 90g of dough taken previously. with coffee extract until the dough is well colored. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.
After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.
Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.
Make a second single turn and place in a cool place, filmed, for at least 30 minutes.
Shaping the breads
The next day, roll out the coffee dough to the same size as the white dough. Brush the white dough with water and place the coffee dough on top. Cover with film and chill for at least 45 minutes.
Roll out the dough into a square approximately 30cm by 30cm. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).
Turn the dough over coffee-side down. The dough needs to be cold before you turn it out, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the coffee side using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.
Place 3 chocolate sticks on each rectangle of dough, then roll up the pains au chocolat loaves loosely.
Place on a baking sheet lined with silpain.
Leave to bake for 2 hours at room temperature.
Bake at 170°C for 15 to 20 minutes.
The syrup
✔30g water
✔30g sugar
Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven using a brush, having first placed them on a wire rack.
