Chocolate puffs are an amazingly airy, sweet and delicate dessert with melted chocolate and a unique vanilla aroma. This is a great reason to get together for a warm family tea party. The recipe for making puff pastries is very simple, the number of ingredients is minimal, so even a novice cook can prepare such an appetizing dessert.
Ingredients
To prepare aromatic puffs with chocolate paste, you will need a minimum of ingredients - dough (you can use ready-made yeast or yeast-free dough), chocolate and an egg.
If you don't have the time or inclination to roll out puff pastry, buy pre-rolled sheets.
Required products for puff pastries:
- ready puff pastry – 1 kg;
- dark chocolate – 200 g;
- chicken eggs – 2 pcs.;
- powdered sugar - at your discretion.
For puff pastry, you can use not only black chocolate, but also milk chocolate. It all depends on the taste preferences of the cook.
It is better not to use store-bought chocolate paste or glaze, as during the cooking process it will become too liquid and will leak out of the puffs.
Cooking steps
- If baked goods are made from a frozen base, they must be thawed first. It is better to do this naturally, without using a microwave oven. Place the layer on the bottom shelf of the refrigerator for several hours - it will quickly defrost without losing its taste.
- Break the chocolate bar into equal rectangles, beat the eggs with a whisk or blender.
- Place the sheet of dough on a table previously sprinkled with flour and cut into rectangles about 20 cm long and 10 cm wide. These are blanks for future puff pastries.
- Step back a little from the edge of the sheet and lay out a piece of chocolate. Brush the edges with beaten egg and roll up. Thanks to the egg, the dessert will keep a beautiful shape and will not fall apart.
- Line a baking tray with a sheet of baking paper and brush the top of each puff pastry with the egg mixture.
- Place in the oven, preheated to 220° for half an hour. Sprinkle the finished puff pastries with powdered sugar.
For decoration, you can melt a few slices of chocolate in a water bath and pour the glaze over the baked goods. Puff pastry produces incredibly soft chocolate puffs that have an airy texture.
A sweet and extremely tasty dessert can be prepared from a whole sweet bar without breaking it into slices. Original and unusual pastries will become a real decoration of any table, and are prepared in a matter of minutes.
Required Products:
- finished dough – 350 g;
- dark chocolate – 100 g;
- chicken eggs – 1 pc.
- Lightly sprinkle the working surface with wheat flour and place the defrosted layer on it. Place a chocolate bar in the center.
- Cut the edges into wide strips of approximately the same size. The cuts can be made straight or the knife can be moved slightly obliquely.
- Using the cut side strips, carefully wrap the chocolate bar without gaps so that the puff pastry has a neat rectangular shape.
- Place the dough on a baking sheet lined with parchment paper and brush generously with beaten egg. Bake the puff pastry in the oven at 190° until an appetizing golden color.
The finished chocolate bar in the dough can be decorated at your discretion - with powdered sugar, candied fruits, coconut flakes, fresh berries.
From the combination of puff pastry and a chocolate bar, you can make many other, no less tasty and appetizing desserts. For example, both adults and little sweet tooths will appreciate the original cake.
Let's prepare the products:
- puff pastry – 1 kg;
- chocolate bar – 2 pcs.;
- condensed milk – 200 g;
- butter – 120 g.
Step-by-step cooking technology:
- We start preparing the pie by baking the cake layers: preheat the oven to 220°, place the pre-rolled layer on a baking sheet greased with sunflower oil and bake for about 8 minutes. This must be done with each sheet.
- Prepare the filling: break the chocolate bars into pieces, pour into a small saucepan and place in a water bath (place the saucepan in a larger saucepan of boiling water). When the chocolate begins to melt, add butter to it.
- Mix the glaze thoroughly until it has a uniform consistency and remove from the stove. Add condensed milk to the saucepan and stir well again.
- Cut each baked cake into 4 identical squares, then begin to form the cake.
- Lay out the cakes one at a time, pouring glaze over each one. The number of layers depends only on your imagination.
- Decorate the top cake with powdered sugar, coconut, chopped walnuts or almonds, raisins, berries or pieces of fruit. The pie sprinkled with grated white chocolate looks very appetizing and interesting.
Chocolate puffs are an amazingly delicious, mouth-watering pastry that will surpass any store-bought desserts in taste. The ease and simplicity of preparation will appeal to any housewife, and the magnificent, refined taste will be remembered by every guest.
Puff pastry is loved by many because baked goods from it always turn out delicious. The most delicious and versatile thing made from puff pastry is puff pastry. They come with everything: apples, cottage cheese, condensed milk, cheese, sausages. But of course, the most delicious ones are with chocolate. This is a kind of answer to French croissants, which is in no way inferior in taste and visual appeal.
Chocolate and puff pastry seem to be made for each other: under the delicate juicy layers there is a viscous chocolate middle. A chocolate puff, which has a very high calorie content, will give you a feeling of fullness, a good mood and “bring back to life” the most unsuccessful day.
So, as they say, take some pens and paper! Now you will learn many delicious recipes that will win the hearts of your loved ones.
Simple puff pastry step by step
In order to prepare puff pastries, you need to prepare the base - puff pastry. This dough is quick and easy to prepare, and most importantly, the likelihood of failure is reduced to zero. And baked goods made from puff pastry always turn out exceptional and tasty.
In order to prepare dough weighing 700 - 800 g, you need the following:
Ingredients:
- Butter – 200 gr.;
- Egg – 1 pc.;
- Water – 250 ml;
- Flour – 500 gr.;
- Vegetable oil – 1 tbsp;
- Sugar – 1 tsp;
- Salt – 1 tsp;
- Table vinegar – 1 tbsp.
Please note: the water for the test must be warm. Also, remove the butter from the refrigerator in advance to soften it.
Cooking steps:
- Pour a glass of water into a deep bowl and add salt and sugar to it. Mix well until the bulk products are completely dissolved;
- Add vinegar to the mixture and stir;
- Break the egg into a bowl and mix well;
- Add pre-sifted flour in portions to the liquid mixture and knead the dough;
- Divide the dough into four equal parts and roll them into rectangles;
- Each part, like a sandwich, is coated with a thick layer of butter;
- Take a rolling pin and carefully, starting from the beginning of the rectangle, roll the dough and butter onto it;
- When the rolling pin is in the “coat” of dough, cut it lengthwise. We get a tall, smaller rectangle;
- Fold it in half, wrap it in cling film and put it in the refrigerator.
Please note: the dough should be elastic, dense, but soft. If necessary, you can increase or decrease the amount of flour.
Puff pastry with sour cream in five minutes
Ingredients:
- Butter – 200 gr.;
- Sour cream – 100 gr.;
- Egg – 1 pc.;
- Flour – 350 gr.;
- A pinch of salt.
Cooking steps:
- Sift flour into a bowl;
- Add butter to the flour and knead everything well with your hands until crumbs form;
- Add sour cream and one egg yolk to the mixture;
- Knead the dough. It should be non-sticky and elastic.
Attention: If you are lazy or don't have time to prepare the dough yourself, just buy it at the store. It will be no worse than homemade and will save your energy and time.
That's all! The delicious puff pastry is ready, now it’s time to think about the chocolate filling.
Chocolate heart
The dough is dough, and what you fill it with will determine the taste of the puff pastry. Therefore, you need to choose the filling wisely:
- It should be chocolate, not sugar. Choose one with a good percentage of cocoa and a minimum of flavors and dyes. If you chose chocolate paste for the filling, apply the same rule to it;
- The chocolate paste should be thick so that it does not leak out during baking;
- Do not use sugar when preparing fillings; it is better to replace it with powdered sugar, otherwise you will feel “sand” on your teeth;
- A convenient replacement for a whole chocolate bar are chocolate “buttons”, which also come in different types and are sold by weight.
Universal chocolate cream:
Ingredients:
- Cocoa powder – 50 gr.;
- Powdered sugar – 200 gr.;
- Butter – 100 gr.
Please note: do not under any circumstances replace cocoa powder with cocoa drinks! They contain sugar and milk powder, which will ruin the taste of the cream.
Cooking steps:
- 1. Mix cocoa and powdered sugar in a deep bowl;
- 2. Add butter and knead everything with your hands to form a dense chocolate lump;
- 3. Pinch off small pieces from the lump and place in the future puff pastry.
Please note: the oil must be very soft, so remove it from the refrigerator in advance, or place it on the radiator.
Chocolate custard:
Ingredients: 
- Milk – 250 ml;
- Powdered sugar – 50 gr.;
- Corn starch – 30 g;
- Cocoa – 1 tbsp;
- Butter – 10 g;
- Egg – 3 pcs.;
- Flour 30 gr.
Cooking steps:
- Separate the yolks from the whites into a separate bowl;
- Add cocoa, starch and flour to the yolks and mix thoroughly;
- Pour the milk into a saucepan and add powdered sugar to it;
- Place the pan over low heat and bring almost to a boil;
- Stirring constantly, very carefully pour the milk into the bowl with the yolks in a thin stream. The yolks must not be allowed to boil!
- Pour everything back into the pan and place on low heat;
- We constantly interfere;
- When the cream boils, cook, stirring, for about half a minute;
- Remove the cream from the heat and put butter in it;
- Stir until the oil dissolves.
If you combine universal puff pastry and universal chocolate, you will get an excellent chocolate puff pastry! But we know that even buckwheat porridge can be prepared in different ways, which is why each housewife’s recipe is unique, as is the taste of her baked goods.
Recipe for banana and chocolate puffs
Ingredients:
- Puff pastry – 450 gr.;
- Egg – 1 pc.;
- Banana – 2 large;
- – 40 gr.;
Cooking steps:
Puff envelopes with chocolate
Ingredients:
- Puff pastry – 500 gr.;
- Egg – 1 pc.;
- Chocolate (milk or bitter) – 1 bar;
Cooking steps:
- Roll out the dough into a square shape;
- Cut the dough into 9 small squares;
- Chop the chocolate into small pieces with a knife;
- Place chocolate in the center of the squares;
- We connect the opposite edges of the squares together in the center. Pinch the center well;
- Place the envelopes on a baking sheet and brush them with egg yolk;
- Bake the chocolate puffs for about 20 minutes at 200 degrees.
Roll with nuts and chocolate made from puff pastry
Ingredients: 
- Puff pastry dough – 250 gr.;
- Chocolate (milk) – 1 bar;
- Walnuts – 100 gr.;
- Egg - 1 piece.
Cooking steps:
- Roll out the dough, but do not make it too thin;
- Place the entire chocolate bar in the middle of the resulting rectangle;
- Chop the nuts with a knife or grind in a blender;
- Sprinkle the chocolate with nuts. Leave a few nuts for decoration;
- Make horizontal cuts along the sides of the dough rectangle;
- “Weave” the filling into the dough;
- Place the roll on a silicone mat or parchment paper on a baking sheet;
- Beat the egg well and brush the surface of the roll with it;
- Decorate the top of the roll with nuts;
- Bake in the oven for about 15-20 minutes at 200 degrees.
Look carefully at the recipe with the photo, “braiding the dough” just sounds scary, but in fact it is very easy.
Instead of walnuts, you can also use hazelnuts, pecans, orange zest and coconut.
Croissants with chocolate
Ingredients:
- Puff pastry – 500 gr.;
- Chocolate spread – 1 jar;
- Egg – 1 pc.
Cooking steps:
- Roll out the dough into a large circle;
- Cut the circle into pieces as if you were cutting a pizza;
- On the wide part, slightly backing from the edge, place a little chocolate paste with a spoon;
- Start rolling the croissant from the wide edge to the spout;
- Place the croissants on a baking sheet so that the tip is at the bottom, otherwise the product may unfold;
- Bake for about 15 minutes at 230 degrees.
Cinnamon Chocolate Walnut Raisin Rolls
Ingredients:
- Puff pastry – 400 gr.;
- Raisins – 150 gr.;
- Walnuts – 100 gr.;
- Chocolate spread (cream) – 300 gr.;
- Cinnamon – 1 tsp.
Cooking steps:
- Roll out the dough into a rectangle;
- Soak raisins and nuts in warm water for about 15 minutes;
- Grind the nuts with a knife or blender;
- Chop the chocolate with a knife. It may melt in a blender;
- Combine raisins, nuts, chocolate and cinnamon in a bowl. Mix;
- Spread the filling evenly over the dough;
- Roll the dough into a log and use a very sharp knife to cut it into small pieces. Be careful, the filling may crumble due to heterogeneity;
- Place the pieces on a baking sheet lined with baking paper;
- Cook the rolls in the oven for 20 minutes at 200 degrees.
Secret: If you sprinkle the baked goods with cold water before putting them in the oven, they will turn out more rosy and crispy.
Pour yourself a cup of tea, grab a hot chocolate puff and let the whole world wait!
As the wise saying goes: “Everything ingenious is simple!” This can be said about an amazing, original and light dessert, for which you will need a chocolate bar and puff pastry. If you don’t have a lot of free time, but want to enjoy something sweet, chocolate and homemade, you can use an excellent step-by-step recipe.
Cooking features
You don't need too many ingredients to make a braided puff pastry chocolate pie. Absolutely everyone who loves chocolate will like the dessert, so it’s eaten in a matter of minutes.
You can use black, white, milk chocolate; it is best to take it with nuts and raisins, but you can also use it without additives. To prepare, a recipe with a photo will help you cope with the task.
Ingredients:
- chicken egg – 1 pc.;
- puff pastry – 1 package;
- chocolate;
- nuts.
Culinary process technology:
First, you need to roll out the dough to form a rectangular layer. Its width will correspond to the length of the selected chocolate bar. Line a baking tray with special baking paper and place the rolled out puff pastry onto it. Place the chocolate bar in the center of the layer, as in the photo.
The next step is to make cuts, the width of which is about two centimeters. Start cutting from the filling to the edges, cutting along the bias. It is advisable to use a pizza knife, but using a regular knife will certainly work. Make cuts on both sides of the chocolate.
Carefully, carefully cover the entire chocolate bar so that it is not visible. Using a knife, you can lightly press the edges.
Beat the chicken egg with a fork and spread an even layer over the entire surface of the prepared puff pastry.
You can add nuts if you wish, but this is not necessary. Cut them into medium pieces and sprinkle on top of the pie.
Preheat the oven to 200 degrees. Then you can put the baking sheet with the pie in the oven for twenty-five minutes.
The layered chocolate masterpiece according to the original recipe is ready. Serve it with hot coffee, tea, cocoa or milk. You can enjoy the incredible taste and delicate aroma of homemade dessert.
Home version of the test
If you don't want to use a store-bought product, you can try to make it yourself. You will need the following ingredients:
- butter – 270 grams;
- flour – 450 grams;
- very cold water - 300 milliliters;
- fine salt - 1 teaspoon.
Cooking specifics:
- The dishes must be cold - this is a very important criterion for a successful recipe. Place the butter on a board, cut it into pieces, and put it in the refrigerator.
- Be sure to sift the flour so that it is enriched with oxygen. It will be tender and soft. Place the flour in a cooled container, add butter, chop with the blunt side of a knife to obtain a uniform consistency. Pour in ice water, stir with a cold spoon without stopping.
- Having achieved a homogeneous mass that does not contain lumps and has a smooth and even surface, make a ball and wrap it in cling film. Place in the refrigerator for half an hour. It is important to remember that your hands must be cold.
- Sprinkle the table with flour, remove the film. Using a rolling pin, roll out the cake, observing the dimensions: 45 by 15 centimeters, make the corners straight.
- Fold the top 1/3 inward, then the bottom. The result will be a square. Turn ninety degrees, roll out, pressing the seams. Refrigerate for twenty minutes.
- Then take it out and repeat the rolling process at least three times. In between, refrigerate for twenty minutes.
We love puff pastries because they are non-binding, irresponsible snacks: grab something hearty or sweet - and that’s it. It seems to us that the puff pastries are not deposited on the waist and sides (an illusion, of course), and how delicious they are! And you can’t resist puff pastries with chocolate filling!
There is no point in preparing puff pastry yourself. Frozen dough is always on sale. Yeast puff pastry is suitable for chocolate puffs. Another beauty of chocolate puffs is that you don’t need to prepare the filling, just buy a couple of dark chocolate bars at the store. Precisely dark chocolate, not milk chocolate, otherwise the chocolate will simply flow out of the puffs during baking.
A package of ready-made puff pastry weighing 500 g and two bars of dark chocolate will yield eight chocolate puffs. It will take 45 minutes to prepare them, not counting the time for defrosting the dough.
Ingredients
- ready-made yeast puff pastry 500 g
- bitter chocolate 2 tiles, 100 g each
How to make chocolate puffs
In order for the dough to roll out well, you need to take the puff pastry out of the freezer, remove it from the packaging, separate the layers if there are 2 pieces in the package, like mine, and leave to defrost on a cutting board for about twenty minutes. When the dough is defrosted, you need to turn on the oven to warm up, setting the temperature to 200 degrees.
Then you need to lightly roll out the dough in one direction. This is important; puff pastry is always rolled out in one direction only. The rolled out layer of dough must have a thickness of at least 2 mm. Puff pastry that is rolled out too thin does not rise well and breaks during baking.
After this, you need to divide the rolled out dough into four equal parts.
Place chocolate filling on one side. I have culinary glaze in granules. You can simply break a bar of dark chocolate into large pieces.
Fold the dough in half, cover the filling and pinch the edges.
Do the same with the second layer of dough. In this case, I decided to use white chocolate icing granules as the filling.
Line a large baking sheet with a silicone mat; do not grease it with anything; nothing sticks to the silicone. Place the puff pastries on a baking sheet at some distance from each other. Keep in mind that when baked, the puff pastries increase significantly in volume, although they mostly grow upward. But, if the puff pastries touch each other during baking, then when you separate them from each other, the chocolate filling will leak out of them.
Leave the puff pastries to “proof” (cooking term) for 20 minutes directly on the baking sheet. During this time, the dough will completely melt, soften and rise a little. This is an important point. If you rush to put the puff pastries straight into the oven, they will not be as fluffy as you would like.
Now you can put the puff pastries in the oven for 20 minutes. When baking, the puff pastries should double in height and slightly in perimeter.
After the puffs have cooled, you can even cut them; the chocolate will not leak out, since it has a very low melting point (about 37 degrees). Cooking glaze has a higher melting point, so I was able to cut my puff pastries while they were still warm, almost hot. Bon appetit! Enjoy your chocolate puffs!
Do you love simple and impressive baked goods? Then you definitely can’t do without puff pastry! And as a delicious example, we offer an ideal example of the simplest baked goods - a chocolate pie made from puff pastry. There are only two significant ingredients in the recipe: chocolate and puff pastry. The pie is formed in literally 5 minutes, baked in 25. And the taste is simply amazing! No sweet tooth can resist!
You can use either yeast or yeast-free dough - there is no difference in taste at all, but visually with yeast the pies will be a little more fluffy. The recipe uses sheet dough because it defrosts faster and requires less fuss when shaping the pie.
Regarding the filling. You can use absolutely any chocolate: white, bitter or with filling - it’s just a matter of taste. In this case, 60% dark chocolate is used. Try, experiment with fillings and enjoy the wonderful taste of layer cake with delicious filling!
Easy
Ingredients
- puff pastry yeast, sheet - 2 layers (450-500 g);
- chocolate (preferably dark) – 2 bars of 100 g;
- egg – 1 pc.,
- peanuts (optional) – a handful,
- flour or starch - for dusting.
Preparation
First, defrost the dough. As a rule, the package contains 2 almost square layers of dough - take them out, place them on a work surface lightly sprinkled with flour or starch, be sure to cover them on top so that the dough does not dry out. If the room is warm, after 15 minutes you can continue working with the dough - it has defrosted.
Take one of the layers and roll it out a little thinner. It is better to calculate the size of the rolled out layer according to the size of the chocolate bar that will be in the filling. The width of the layer should be 2.5-3 times larger than the tile, the height should be 3-5 cm larger. As soon as you start shaping the pies, you can immediately turn on the oven to warm up.
Place a chocolate bar in the middle of the layer.
Next, we arm ourselves with a knife and make oblique cuts on both sides of the tile, starting from the top. The width of the strips is not particularly important; it can be adjusted at your discretion. We remove the corner parts of the dough from above and below - without them it will be easier to form a neat pie.
Brush the resulting strips approximately 2/3 of the way with beaten egg - it will help hold the strips in place during baking so that nothing will spread out. Now we hide the chocolate in the puff pastry: first we cover the top with a rectangular piece of dough, then one by one, folding the strips on top of each other. We also hide the bottom rectangle of dough under the stripes.
As a result, you should have a rectangular chocolate cake with a pigtail pattern on top. We form the second pie in the same way, after which we grease both tops with egg.
Already in this form, the pies are, in general, ready for baking. But to make them even more tasty and cute, you can sprinkle the tops with crushed nuts or any other topping: sesame seeds, poppy seeds, coke shavings, etc.
Place the pies on a baking sheet, lightly moistened with water or lined with parchment, and bake in a preheated oven at 190-200 degrees for about 25-30 minutes. (but it’s better to focus on the degree of browning of the tops).
You can cut and serve the finished pie with a chocolate bar after it has cooled down, or immediately. Although the chocolate melted during baking, it didn’t melt enough to leak out. The only problem is that the layers of hot puff pastry stick together a little when cut and the layered structure of the pie is not so clearly visible.
But layered chocolate cake is delicious both warm and cold. With tea, coffee or milk it flies away almost instantly. Bon appetit!
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