Two-tone chocolatine
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
Tempera
✔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
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✔125 g Lescure or PDO tourage butter
✔Chocolate sticks
Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
Syrup
✔30g water
✔30g sugar
The recipe
For 5 chocolatines or two-tone 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 cocoa distemper.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. 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 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.
Then fold into a wallet. Cover with film and chill for at least 30 minutes.
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.
Shaping the chocolatines
The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.
Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips.
Turn the dough over on the cocoa side. The dough must be thoroughly chilled before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the black part using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.
Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat without over-tightening the dough.
Place on a baking sheet lined with silpain.
Leave to rise 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.
