Chocolatine 100% Chocolate
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
Dip
✔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
✔15 g cocoa powder
✔30 g Poitou Charentes PDO cold 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 chocolatines or pains au chocolat 100% chocolate
Combine the flour, salt, sugar, baking powder, butter, cocoa powder, 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 mixture.
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 into a rectangle (1/2 the size of the pastry). If you don’t have tourage 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, for at least 1 hour.
Carry out a single turn and place in a cool place, filmed, for at least 30 minutes.
You can make a 2nd simple turn if you want more puff pastry or go straight on to shaping your loaves.
Shaping the loaves
The next day, roll out the black pastry to the same size as the cocoa pastry. Brush the cocoa dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.
Roll out the pastry into a large rectangle. Cut 7.5 x 20 cm strips from the rectangle.
Turn the pastry over, cocoa side down. The pastry needs to be very cold before you turn it out, 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 pastry and roll out the pains au chocolat, but do not roll the pastry too tightly.
Place on a baking tray lined with silpatain or baking paper.
Leave to rise for 2 hours at room temperature
Bake at 170°C for around 20-25 minutes.
The syrup
✔30g water
✔30g sugar
Bring the sugar and water to the boil in a saucepan. Place your pastries on a wire rack and apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush.
