Two-tone chocolatine
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
Tempering
✔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 PDO Poitou Charentes butter
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✔125 g Lescure or PDO tourage butter
✔Chocolate sticks
Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
The syrup
✔30g water
✔30g sugar
The recipe
For 5 bicoloured chocolatines or pains au chocolat
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Cocoa tempera
✔90 g pre-made pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap and chill overnight.
After 45 minutes, degas the dough and flatten it 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 pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and turn twice. Place in a cool place, covered with cling film.
Carry out a single turn and place in a cool place, filmed, for at least 30 minutes.
Shaping the loaves
The next day, roll out the black dough to the same size as the white. Brush the white pastry with water and place the black pastry on top. Cover with plastic wrap and chill in the fridge for at least 45 minutes.
Roll out the pastry into a rectangle approximately 20cm wide by 40cm long. Cut into 8 x 20 cm strips.
Place 2 or 3 chocolate sticks per rectangle of dough, then roll out the pains au chocolat without pressing the dough too tightly.
Place on a baking tray lined with silpain.
Leave to rise for 2 hours at room temperature.
Bake at 170°C for 20 to 25 minutes. Remove to a wire rack immediately after baking.
The syrup
✔30g water
✔30g sugar
Bring the sugar and water to the boil in a saucepan. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush.
