There are a lot of step-by-step photographs, but in fact this delicious bun is easy to make,
I found the recipe a long time ago on a foreign website, I had to tinker with translation and adaptation.
INGREDIENTS:
120 ml milk
60 g butter
60 ml warm water
1 pack of dry yeast (7 grams)
360 g flour
1 tsp salt
3 tbsp. Sahara
1 egg
3 tbsp cocoa powder
4 tbsp water
PREPARATION:
1. Melt the butter in milk, do not boil! Cool slightly until warm!
2.Dilute the yeast in warm water until dissolved.
3.Combine flour, salt, sugar, egg, add milk with butter and yeast.
4.Knead the dough with a mixer - it will be soft.
5.Mix cocoa with water in a plate using a whisk. You will get a soft but thick paste.
6.Combine 1/3 of the dough with the chocolate mass in a mixer.
7.Then lightly knead on a table greased with olive oil
(this is done so that the chocolate is completely combined with the white dough).
Place in a bag and tie it.
8. Also grease the white dough with olive oil and also put it in another bag.
I put both bags in the cupboard so that the dough can rise (as can be seen in the photo).
The dough will not rise very much, it will take 40-50 minutes.
9.Then place each ball on the table, always sprinkled with flour.
10.Next, simply form rectangles with your hands, as in the photo.
11.Then place a chocolate rectangle on the white rectangle,
lightly slam with your hands, cut in half and put one part again
on top of the other, slam it down with your hands again, as if to level everything out.
12.Next, make 4 stripes and form a pigtail.
13. Grease the mold, sprinkle with flour and lay out the braid.
Cover everything with a bag and put it back to proof.
The photo shows how everything rose for me, when the dough had already lifted the bag,
I removed it and left the mold in the closet for another 15 minutes.
At this time, preheat the oven to 180 degrees.
14. Carefully place the braid in the oven and bake for 30 minutes.
Cool on a wire rack.
You can sprinkle with sesame seeds before baking, but I didn’t have any.
The following photos show how to weave a braid:
We really liked the rich, soft, beautiful braided cake with chocolate and nuts that I recently baked. But the pieces of nuts turned out to be large and when these large hard crumbs came across in the soft dough, it was not very pleasant. And I thought: what if next time I bake a braided cake with just chocolate? I enjoyed making beautiful bread so much that the idea was implemented quickly. Help yourself!
The braid turns out very beautiful, large, almost the entire baking sheet, rosy and soft. And the inclusions of melted chocolate in the middle are a pleasant surprise for those who try it! With a cup of morning coffee, cocoa or tea, a piece of this braided cake with chocolate filling is a wonderful treat. It will lift your spirits and charge you with energy.
Almost any chocolate is suitable. In the sense - black, milky, tiled or in the form of crumbs, sticks, coins (which is much more convenient than tiles, because you don’t need to crumble, just pour it on and you’re done). But I don’t know about chocolates with additives - nuts, raisins and other varieties... although, in theory, the filling would then be not just chocolate, but chocolate-nuts, berries, and so on. The main thing is that there are no large pieces, such as whole hazelnuts or almonds.
The composition and preparation of the dough are completely similar to the article about braided dough with nuts, so here I will write and show it briefly, and you can see detailed step-by-step photos in the recipe at the link above.
Ingredients:
- 30 g fresh yeast;
- 4 tablespoons sugar;
- 30 g butter;
- 1.5-2 tablespoons of sour cream;
- 2 tablespoons of vegetable oil (sunflower, mustard);
- 200 ml milk or water, it tastes better with milk);
- A pinch of salt;
- A pinch of vanillin;
- 450-500 g flour;
- 100-150 g chocolate;
- 1 yolk;
- Sesame for sprinkling.
How to bake:
First we make the dough: after grinding the yeast with sugar, pour in warm milk and stir; then sift about 200 g of flour and mix again to get a not very thick dough without lumps. Place the bowl in a warm place for 20 minutes.
When the dough has doubled in size, becoming fluffy, with bubbles, add softened butter and sour cream at room temperature, mix and begin to gradually add flour. It's time to remember salt and vanilla. First, while the dough is sticky, mix with a spoon. When almost all the flour has been added, add vegetable oil and continue kneading with your hands. The dough is soft, not sticky, but not hard either.
After kneading it for about 5 minutes, put it in a floured or greased bowl and place it in heat again for 1 hour until it doubles in volume. Then knead the dough and divide into five parts. Sprinkle the table with flour and roll each part into a long strip 4-5 cm wide.
Stepping back a little from the edges, pour chocolate chips onto the strips.
Folding one edge of the strip so that it covers the filling, press the dough with your fingers. Then cover with the second edge and pinch well so that the chocolate does not run off during baking.
We lay out all the strips side by side, seams down, and connect their upper ends. You can weave on the table and then transfer the finished braid to a baking sheet, or immediately form it on a sheet covered with oiled baking paper.
Having fastened the edges of the bundles at the top, we intertwine them together. Take the one on the farthest right or left and pass it between the others, as if you were darning or building a fence.
Then we take the tourniquet that turned out to be the outermost one and repeat the procedure.
We lay the finished braid evenly, and tuck the ends of the strands down.
Now we need to put our braided meat to proof - in a warm place for about 30 minutes so that it fits. If you put it in the oven right away, the baked goods will begin to rise too quickly and will crack. So let it sit on top of the stove while the oven slowly warms up, and before putting it in to bake, grease the wicker with yolk mixed with a teaspoon of milk and sprinkle with sesame seeds.
Bake at 160-170C for about 25 minutes. It is advisable to place a heat-resistant pan with water on the bottom of the oven to create a “steam”, then the crust will be soft. We try it with a wooden stick: if the dough is dry, it means the braid is baked. Now you can keep it in the oven for another 5 minutes, turning up the heat to 180-200C, so that the top crust is nicely browned. We take the finished braided cake out of the oven, cover it with a clean towel and let it cool - if you hold the warm baked goods under the towel, even the crust that has dried out during baking will become soft and tender.
It is better to cut the braided wire after it has cooled completely, so that the warm chocolate does not smear on the cut.
And even better - just break off into pieces - you get cute portioned buns with chocolate filling!
Puff pastry croissants with chocolate are a classic of the genre, the simplest products that can be baked from ready-made puff layers. But they are far from the only ones - from this type of dough you can make braids, rolls, braids, puff pastries, cookies, cakes, and pastries. The secret to the popularity of chocolate croissants made from puff pastry and other similar baked goods is their ease of preparation and excellent taste.
What is puff pastry made from at home?
Among all culinary and confectionery products, the most popular are puff pastry pastries. It has a special taste and calorie content, various fillings and additives. Puff pastry products are served as snacks and as an excellent dessert.
For baking, both ready-made puff pastry (semi-finished product) and homemade dough are used. Products made from homemade puff pastry have a wonderful taste, melt in your mouth and confirm the culinary skills of the housewife. There are many recipes for puff pastry, and you can choose the one that tastes best to you and turns out better.
To prepare the products, puff pastry is cut into layers, rectangles, squares, diamonds or shapes, and then sent to the oven. Baked goods are also prepared from this dough by first giving it a certain shape. This is how bows, bagels, envelopes and other goodies are baked.
What is puff pastry made from at home? The main components of puff pastry are flour, butter, water and salt. Organic acids (acetic, citric, tartaric) and sometimes alcohol are also added to it.
Only premium grade wheat flour is used to prepare the dough. It should be dry, freshish-sweet in taste. It is pre-sifted to enrich it with oxygen. Baking made from sifted flour is always fluffier and tastier.
The water for the test is cold, but not ice-cold. Usually it is taken in volume 2 times less than flour.
Water in puff pastry can be replaced with milk. In this case, the baked goods will be more tasty, but the dough will be less elastic. Therefore, it is better to use milk diluted with water. Egg yolks can replace milk and water in puff pastry. The dough with them will turn out more fluffy and tender.
Salt improves the taste of puff pastry and increases its elasticity. It is important to follow the recipe and add salt in the specified amount, otherwise the baked goods will turn out to be of poor quality.
Butter (or creamy margarine) is pre-cooled. You can use salted butter, then salt is added to the dough in smaller quantities. The higher the fat content in the oil, the fluffier the baked goods. The butter is prepared in a special way before being added to the dough.
Acids (citric, acetic, tartaric) or lemon juice significantly improve the elasticity and taste of puff pastry.
Creams, berries and pieces of fruit, dried fruits, and powdered sugar are used as additional components when baking puff pastry. Puff pastry allows you to prepare a huge range of baked goods.
The great advantage of puff pastry is the speed of baking. It bakes well, and if it burns a little on the bottom, it’s easy to fix. It is enough to remove the burnt layer with a knife, and no one will guess that you left the baking at high temperature for a minute or two. Therefore, baking from ready-made puff pastry is within the capabilities of even novice cooks, and there will come the experience of making such dough with your own hands. A variety of fillings will allow you to surprise your loved ones every time with new pies, puff pastries and other products and your favorite puff pastry.
Pies with chocolate from puff pastry in the oven
Closed layer cake with chocolate and cherries
Ingredients:
- 500 g puff pastry
- 250 g pitted cherries
- 200 g chocolate spread
- 50 g each of dried apricots, raisins
- 1 egg
- butter
- 3 tsp. sugar
- cinnamon
- 1 tbsp. l. water
Preparation:
Break the egg into a separate bowl and beat a little. About 1 tbsp. l. Transfer the resulting mass into a separate glass, add water and stir. Add pasta and cinnamon to the bowl with the remaining egg mixture and stir. Wash the dried apricots and raisins and pass through a meat grinder along with the cherries.
Divide the puff pastry for chocolate pie in half and roll out 2 layers, the dimensions of which correspond to the size of your baking sheet or baking dish, trim off any overhanging edges if necessary.
Grease a baking sheet with oil, place the first layer of dough on it, spread chocolate paste and cherries with dried apricots and raisins on top, cover with the second layer and carefully seal the edges. Brush the pie with a mixture of eggs and water, decorate with any design and sprinkle with sugar. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes.
Layer cake with chocolate
Ingredients:
- puff pastry – 1 pack (2 sheets)
- butter – 100 g
- condensed milk – 0.5 cans
- chocolate - 1 bar.
Cooking method:
Preparing a puff pastry pie with chocolate inside is very simple and quite quick, especially if you use store-bought dough. You can choose any brand and type of puff pastry. After all, each will make excellent flaky, fragile cakes.
To defrost the finished puff pastry, simply place it on the kitchen counter. The fact is that puff pastry is very delicate, so it is advisable to defrost it at room temperature.
1. Roll out each sheet of dough into a thin layer.
Grease a baking sheet with sunflower oil, carefully place the rolled out sheet of dough onto it and bake in a preheated oven for 7 minutes. Puff pastry is prepared at a high temperature of 220 degrees.
2. While the cakes are cooling, prepare the chocolate cream. Remember his recipe, you will need it more than once to prepare a wide variety of desserts and cakes. The fantastic taste of this chocolate cream will blow your mind and will definitely be remembered by your guests. The cream is prepared in a water bath. Therefore, prepare special dishes in advance: a larger pan in which the water will boil, and a smaller pan in which our wonderful cream will be cooked.
Break the chocolate bar into pieces. You can use it, the main thing is that the tiles are without various fillings and other additives.
Add a piece of butter to the chocolate.
3. Send the couple to a water bath. Gradually the chocolate and butter will begin to melt. Stir them, turning them into a liquid homogeneous mass.
Once you have achieved this, remove the pan from the heat and add half a can of condensed milk to the cream. Mix well. The masses are quite thick, so you need to make an effort to combine them well into one whole. As a result, you will get a beautiful, fragrant, slightly viscous chocolate cream.
4. Cooled puff pastries need to be trimmed so that the edges of the pie end up looking neat. You can divide each cake into smaller squares and then you will get several cakes. In any case, “cut” shapes of the same size from the cakes.
By the way, you need to form a puff pastry cake with chocolate, cooked in the oven, immediately on the dish on which you will serve the dessert. Pour the top layer of the pie generously with cream so that it begins to flow down the sides of your delicacy. Grind the cake scraps. They are so fragile that you can do it by hand. Sprinkle the resulting crumbs generously over the top of the pie.
Puff pastry chocolate roll recipes
Puff rolls with chocolate and cinnamon
Ingredients:
500 g puff pastry, 4 tbsp. l. sugar, 1 egg yolk, 4 tbsp. l. cocoa powder, 1 tsp. cinnamon, 1 tbsp. l. butter, 2 tbsp. l. powdered sugar
Preparation:
Roll out the puff pastry for the chocolate roll on a floured work surface, cut into strips 20 cm wide. Beat the egg yolk with sugar, add cocoa powder and cinnamon, mix. Grease the dough with melted butter, then apply a thin layer of egg-chocolate mixture, roll and cut into pieces 2-3 cm thick. Place the rolls on a baking sheet and bake at 200 ° C until ready. Sprinkle the cooled rolls with powdered sugar.
Puff rolls with chocolate glaze and prunes
Ingredients:
- 400 g puff pastry
- For filling: 300 g prunes, 150 g dark raisins, 2-3 tbsp. l. chopped walnuts, 1 tbsp. l. powdered sugar, 1 tsp. starch
- For the glaze: 100 g dark chocolate, 4 tbsp. l. butter
Preparation:
Roll out the dough into a layer, cut into strips 25 cm wide. Rinse the prunes and raisins, add hot water, leave for 15-20 minutes, then drain the water, squeeze out the dried fruits and pass through a meat grinder. Add nuts, starch and powdered sugar to the fruit mixture and knead thoroughly. Spread the filling in an even layer over the dough, roll it up and cut into pieces 2 cm wide. Place the rolls on a floured baking sheet and bake at 200°C until done. Melt the chocolate in a water bath, add butter, stir until the mixture is homogeneous, and cool slightly. Pour warm glaze over puff pastry rolls with chocolate and let set.
Layered rolls with white chocolate, prunes and coconut flakes
Ingredients:
400 g puff pastry, 300 g pitted dates, 4 tbsp. l. coconut flakes, 100 g white chocolate, 2 tbsp. l. powdered sugar
Preparation:
Roll out the dough into a layer on a floured work surface, cut into strips 20-25 cm wide. Pass the dates through a meat grinder, mix with coconut flakes and grated white chocolate on a medium grater. Spread the mixture in an even layer on the dough, roll it up, cut into pieces 2 cm wide. Place on a parchment-lined baking sheet and bake at 200-220 °C until done. Sprinkle the cooled rolls with powdered sugar.
Puff roll with chocolate impregnation
Ingredients:
flour – 400 g, lard – 120 g, egg – 1 pc., vinegar, warm salted water; for filling: eggs – 6 pcs., apples – 1250 g, lemon – 1 pc., sugar – 350 g, rum – 100 g, chocolate – 100 g, orange – 1 pc., flour – 120 g, vanillin.
From 400 g of flour, 20 g of lard, 1 egg, vinegar, warm salted water, knead puff pastry, brush with melted lard, cover with a napkin and leave on the board. Then stretch the dough into a thin layer on a tablecloth sprinkled with flour, dry it and grease it again with melted lard.
Before preparing a chocolate roll from puff pastry, you need to knead a biscuit mass of 6 eggs, 120 g of sugar, 120 g of flour, lemon juice, divide it into 20 parts and place it on a stretched sheet in tubercles at the same distance (6–8 cm) from each other. Press half of a small, peeled, soft apple into each biscuit mound.
Carefully roll up the puff layer and place the resulting roll in a greased baking sheet. Grease the surface of the product with melted lard and bake until golden brown.
From the remaining sugar, 200 g of water, 100 g of chocolate, vanillin, make syrup, cool and add orange and lemon juices, grated orange and lemon zest, and rum. Soak the roll with the resulting solution.
Puff roll "Canada"
Ingredients:
- For the test: 1½ cups flour, 100 g butter, ½ cup water, ⅓ teaspoon salt.
- For filling: 3 tbsp. tablespoons flour, 100 g butter, 100 g chocolate, 1 cup sugar.
Preparation:
Prepare puff pastry. While the dough is in the refrigerator, prepare the filling: pour sifted flour into a frying pan, fry it, stirring constantly, until light yellow, then add butter, chocolate and fry a little more. After this, remove the pan from the heat and immediately add sugar. Mix the filling thoroughly and cool. Divide the finished dough into two parts, roll each into a round or square layer, lay the filling on it in an even layer and roll it up. According to this recipe, both puff pastry rolls with chocolate should be placed seam side down on a greased baking sheet, placed in an oven heated to 210 °C and baked until done.
Look at the photo of puff pastry rolls with chocolate, prepared at home:
Chocolate puff pastry cookie recipes
Puff pastry with chocolate
Ingredients:
500 g puff pastry, 100 g dark chocolate, 100 g white chocolate, 4 tbsp. l. butter, 3-4 tbsp. l. nuts
Preparation:
Roll out the puff pastry for cookies with chocolate into a layer 5 mm thick, cut into rectangles measuring 5 × 7 mm and bake in the oven until ready. The cookies should remain slightly warm. Melt dark chocolate in a water bath, add butter, grease one cookie and cover with another. Grate white chocolate on a medium grater and sprinkle over warm cookies. The chocolate should melt a little. Immediately sprinkle the chopped nuts on top of the cookies on top of the white chocolate.
Puff cookies with chocolate “Hearts”
Ingredients:
400 g puff pastry, 4 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder, 100 g dark chocolate.
Preparation:
To prepare liver from puff pastry with chocolate, you need to roll out a layer 3-5 mm thick and divide it in half. Sprinkle one layer with coarsely grated chocolate, place the second layer on it, and press a little. Use a heart-shaped notch to cut out the cookies, place them on a baking sheet and bake at 200-210 °C until done. Combine sugar with cocoa, add sour cream, mix. Place the mixture over low heat and, stirring continuously, cook until it begins to boil. Immediately remove the icing from the heat, cool slightly, brush the cooled cookies and sprinkle with grated chocolate.
Chocolate orange puff pastry
Ingredients:
600 g puff pastry, 100-150 g dark chocolate, 2 tbsp. l. butter, 200 ml orange juice, 2 tbsp. l. sugar, 2 tsp. gelatin
Preparation:
Roll out the dough into a layer 5-7 mm thick, cut out round cakes with a diameter of 5-6 cm. Make a notch in the middle with a spoon or pestle, place the cookies on a baking sheet and bake at 200 ° C until ready. Melt the chocolate in a water bath, add butter, stir. Using a brush, apply warm glaze to the indentation to form a chocolate “bowl.” Dissolve gelatin in warm orange juice, stir, add 2 tbsp. l. sugar, stir again, cool and pour the juice with gelatin using a teaspoon into the recesses greased with chocolate. Carefully place the cookies on a plate and refrigerate until the jelly hardens.
Croissants made from ready-made puff pastry: step-by-step recipes with video
It is better to prepare croissants from puff pastry with yeast - in this case they turn out more fluffy. Here are two step-by-step recipes for puff pastry croissants that are easy to prepare at home.
Layered croissants with chocolate
Ingredients:
500 g puff pastry dough, 200 g chocolate, 3 tbsp. l. butter, 1 tsp. starch, 2 tsp. powdered sugar
Preparation:
According to the recipe, puff pastry for chocolate croissants should be rolled out on a floured work surface into a layer 3-5 mm thick and cut into triangles. Soften the chocolate in a water bath, mix with butter, starch and powdered sugar, let cool a little so that the mass is very thick, but does not harden. Place the filling on the base of the triangle and roll it up. Place the croissants on a baking sheet, leave for 10 minutes and bake in an oven heated to 220-230 °C until ready.
Layered croissants with chocolate and marzipan
Ingredients:
500 g puff pastry dough, 200-250 g almonds, 200 g sugar, 50 ml water, 100 g chocolate, 4 tbsp. l. butter
Preparation:
Prepare marzipan mass from ground almonds, sugar and water. Roll out the puff pastry into a layer 4-5 mm thick, cut into triangles, place the filling on the base of the triangle and roll it up. Place the croissants on a floured baking sheet and leave for 10 minutes. Bake in an oven heated to 220°C. Melt the chocolate in a water bath, add butter, stir until the glaze is homogeneous. Brush croissants made from ready-made puff pastry with chocolate, melted until liquid, sprinkle with chopped almonds.
Watch the video “Croissants with chocolate from puff pastry” to better understand baking technology:
Chocolate cakes made from yeast-free puff pastry
Puff pastry with chocolate and nuts
Ingredients:
500 g ready-made puff pastry, 250 g butter, 250 g chopped nuts, 100 g boiled condensed milk, 50 g grated chocolate, a few drops of rum essence
Preparation:
To prepare a chocolate cake from puff pastry, you need to roll out a layer 4-5 mm thick, cut out cakes with a diameter of 5-6 cm, 3-4 pieces each, using a sharp round notch. for one cake. Place them on a baking sheet moistened with water. Bake at 260°C until golden brown. Cool. For the cream, beat the butter with a mixer until smooth, adding condensed milk. Add grated chocolate and essence. Layer the finished cakes with cream and combine. Grease the top and sides of the cakes with cream and sprinkle with chopped roasted nuts.
Chocolate puff pastry cake
Ingredients:
- 250 g puff pastry
- 100 g raspberries
- 200 g milk chocolate
- 3 peaches
- 1 egg
- butter
- powdered sugar
Preparation:
Roll out the yeast-free puff pastry for chocolate cakes and cut out 3 circles, the diameter of which would be slightly larger than the diameter of the peaches.
Rinse the raspberries thoroughly and sort them. Wash the peaches, halve them, remove the pits and cut into small slices. Also divide the chocolate into small pieces. Beat the egg.
Place peach and chocolate slices in a circle on the dough circles, a few raspberries in the center, brush with egg. Grease a baking sheet with oil, place the prepared cakes and place in an oven preheated to 200 °C for 10–15 minutes. Sprinkle the finished cakes with powdered sugar.
As you can see in the photo, puff pastry cakes with chocolate according to these recipes look very appetizing:
Puff pastry with chocolate
Ingredients:
- 450 g puff pastry
- 100 g melted chocolate
- 50 g granulated sugar
- 1 egg
- butter
Preparation:
Roll out the puff pastry for baking with chocolate into a layer 5–10 mm thick and place on a baking tray pre-greased with butter. Lightly beat the egg, brush the mixture onto the dough, sprinkle with sugar and leave for 10 minutes. Cut the dough prepared in this way into small cubes approximately 5 × 10 cm.
Place the baking tray with the cakes in an oven preheated to 200°C for 15–20 minutes. Remove the finished bars from the oven and pour melted chocolate over them.
Holiday cake with chocolate puff pastry
Ingredients:
- 400 g puff pastry
- 100 g dark chocolate
- 50 g of any berries
- 1 egg yolk
- butter
- sugar
- coconut flakes
Rinse the berries and sort them thoroughly. Chop the chocolate into pieces. Beat the yolk a little.
Roll out the dough into a layer 5–10 mm thick, cut into several triangles and give each one a Christmas tree look.
Grease a baking tray, lay out the dough, brush it with beaten yolk, decorate with berries and small pieces of chocolate, placing decorations at the ends of the “branches” of the Christmas tree. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes. Remove the finished cakes from the oven and sprinkle with coconut flakes and powdered sugar.
Chocolate puff pastry cakes “Magic Chest”
Ingredients:
- 200 g flour, 200 g butter, 1/2 cup water, 1 g salt.
- For cream: 100 g powdered sugar, 1/4 cup milk, 100 g chocolate, 1 tsp. flour, 1 g vanillin, 4 eggs, 50 - 70 g nuts for sprinkling.
Cooking method. Pour flour onto the board in a heap, pour cold water in which salt is dissolved into the depression in the middle. Using a knife, knead the dough and place in the refrigerator for 30 minutes. Place the finished dough on a floured board and roll it out into a layer 1 cm thick. In the middle, place a piece of butter 2 times thicker than the dough layer, and 2 times smaller in size. Cover the layer of butter with the edges of the dough in the form of an envelope and roll out with a rolling pin. Then fold the layer in half again and roll out lengthwise so that the folded edge remains on the right. Repeat this process 2 more times, placing the dough in the refrigerator for 15 minutes after each rolling. For the last time, roll out the dough into a layer 3–5 mm thick, cut into 2 parts and bake on a sheet in a low-heat oven.
Boil milk with vanilla and chocolate. Beat the yolks with sugar and flour, add hot milk. Bring this mixture to the consistency of sour cream over heat, adding whipped egg whites at the end of the procedure. While stirring, heat the entire mixture over the fire. Then brush the cooled baked dough layer with this mixture and cover with the second layer.
Also grease the top with cream and sprinkle with chopped nuts (walnuts or hazelnuts). Cut the product into even pieces measuring 6x10 or 4x7 cm.
Layered chocolate cakes with strawberries
Ingredients:
Dough: 150 g flour, 150 g sugar, 6 eggs, 50 g cocoa powder. Cream: 200 ml cream, 60 g sugar, 10 g gelatin, 150 g pureed strawberries. Decoration: cream flowers. Grease and coat molds: butter and breadcrumbs.
Preparation:
Beat the eggs with sugar, add sifted flour and cocoa powder to the resulting mixture and mix until smooth. Place the biscuit dough in a square pan, greased with a thin layer of butter and sprinkled with breadcrumbs, and place in an oven preheated to 200–220 °C for 25–35 minutes. Cool the finished biscuit.
Prepare the cream: beat eggs with cream and sugar, add gelatin previously diluted in warm water to the resulting mass and mix well. Divide the cream into two parts, add pureed strawberries to one of them and beat again.
Cut the biscuit lengthwise into two parts. Spread one of them with cream and strawberries and cover with the other half on top. Coat the entire top and side surfaces of the product with cream.
Using a sharp knife, carefully cut the prepared sponge cake into six equal rectangular pieces.
Using a special pastry bag or syringe, pipe cream leaves and rosebuds onto the surface of each cake.
Puff pastry puffs with chocolate inside
Puff pastries with poppy seeds and chocolate spread
Ingredients:
- 400 g instant puff pastry
- 100 g each of poppy seeds, peeled walnut kernels, plum jam
- 50 g each butter, chocolate spread
- 1 egg
Preparation:
Roll out the dough into a thin layer and cut into small circles using a round cutter. Sprinkle half of the circles with poppy seeds, the other half with walnuts. Then brush the pieces with a lightly beaten egg, place in a baking dish greased with butter, and bake in an oven preheated to 250 °C for 30 minutes.
Cool the finished puff pastry chocolate puffs, spread half of them with plum jam, place the remaining half of the circles on top and brush with melted chocolate paste.
Bananas in puff pastry with chocolate (2 options)
Bananas in puff pastry with chocolate
Ingredients:
- Puff pastry (ready frozen) - 500 g
- Bananas - 4 pcs (peeled)
- Sugar or powdered sugar - 2-3 tbsp
- A little oil (to grease the pan or pan)
- For impregnation: chocolate - 2 tbsp. spoons or other additives (to taste) - nuts, dried fruits, syrups, jams, creams, etc.
Preparation:
Option 1.
Defrost the dough, cut into long strips 1.5 - 2.5 cm wide. Wrap banana in strips of dough, place on a baking sheet, greased with butter, sprinkle with sugar. Bake bananas in puff pastry with chocolate in a preheated oven for 10 - 20 minutes (temperature 200-220 º C) or until the top crust is lightly browned. Baking time depends on your oven and the thickness of the dough. Watch carefully so that the dough does not burn.
Option 2.
Cut the dough into squares, the side of which is equal to the length of the banana. Sprinkle with sugar, place a banana and a piece of chocolate on one half of the square, cover the other. Sprinkle with sugar and bake as in the first option. Serve hot or cold.
As you can see in the photo, according to this recipe, bananas in puff pastry with chocolate can be topped with any sweet cream - chocolate, condensed milk, syrup, jam, or decorated with fruit:
Recipe for braided puff pastry with chocolate
Puff pastry braid with chocolate
For a chocolate puff pastry braid you will need:
- puff pastry
- chocolate bar
- 1 egg
- chopped nuts
Preparation:
Place baking paper on the work surface and puff pastry on it. Place the chocolate bar exactly in the middle of the puff layer. Make cuts in the dough approximately 2 cm wide. Start from the chocolate bar towards the edge of the dough, cutting slightly along the bias. It is most convenient to do this with a pizza knife, but a regular knife will work too. Make the same cuts on the other side. Now start folding the resulting cut parts of the dough onto the chocolate bar crosswise, braiding it. Using the remaining dough, carefully but gently close the ends of the braided chocolate puff pastry on both sides. Brush the resulting pie evenly with egg. Now sprinkle the braid with nuts if you like. When finished, place the braid in an oven preheated to 200 degrees. In 20-25 minutes, your puff pastry braid with chocolate is ready!
Hello dear friends!
Today I suggest baking some sweets for tea. To make them more tasty, we will make the filling from banana and cocoa. They are made very quickly, it doesn’t take much time to prepare them.
For preparation you will need:
- puff pastry - 2 sheets
- bananas - 2 pieces
- cocoa - 1 tablespoon
- sugar - 60 grams
- oil - 1 tablespoon
- starch - 1 tablespoon
- powdered sugar - 1 tablespoon
Braided puff pastry roll with chocolate-banana filling preparation
First, defrost the puff pastry. While the dough is defrosting, prepare the filling for the puff pastry rolls.
Cut a banana into a cup, add cocoa, sugar and a spoonful of vegetable oil, and use a blender to mix into a homogeneous mass. 
Place a spoonful of starch into the prepared filling. While the dough is defrosting, turn on the oven at 180ºC.
Place the dough on the table and make diagonal cuts on both sides, leaving the rectangular middle untouched. 
Place the filling in the middle part.
Fold the edges on both sides and then weave a braid, bending the edges alternately into the middle, placing one strip of dough on top of the other. I cut one layer of dough into four pieces. 
It made four small braids. 
The other remained intact, a large braid came out of it. Yes, I want to warn you, there is still enough filling left for one large braid.
Post braided puff pastry rolls on a baking sheet lined with paper. 
Don't forget to brush them with beaten egg. Place in the preheated oven for 20-30 minutes. Sprinkle the finished puff pastries with powdered sugar.
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