Marbled chocolate
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
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 PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
✔Chocolate sticks
Cocoa distemper
✔90 g pre-made pastry
✔3.5 g unsweetened cocoa powder
✔4 g mineral water
The syrup
✔30g water
✔30g sugar
The recipe
For 5 chocolatines or marbled 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 mixture.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Cocoa tempera
✔45 g + 45 g of pre-poured paste
✔3.5g unsweetened cocoa powder
✔4 g mineral water
Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add 45g of the dough taken previously. Knead for 4-5 minutes. Shape into a rectangle. Roll the remaining 45g of dough into a ball and place in the middle of the brown rectangle. Close by rolling the brown pastry over the white pastry and place in the fridge to firm up. Cut into sections and lay them flat next to each other. Roll a little so that they stick together. Cover with clingfilm 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, rotate your pastry by 90°C and make a double turn. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool, filmed place.
Roll out the pastry again into a long rectangle. Make a single turn and chill, covered with clingfilm, for at least 30 minutes.
Make a second simple turn and chill, covered with clingfilm, for at least 30 minutes.
Shaping the breads
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 measuring approximately 20cm by 40cm, then cut into strips measuring approximately 8.5 x 20cm (8.5cm for the length of your chocolate sticks).
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 silpatain or baking paper.
Leave to bake for 2 hours at room temperature or in a switched-off oven with a bowl of hot water.
Bake at 170°C for around 25 minutes.
The syrup
✔30g water
✔30g sugar
Heat the sugar and water in a saucepan until boiling. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush. Leave to cool on a wire rack before serving.
