Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, best chocolate pastry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Handcrafted in Colorado Using All Natural Ingredients. Buy Groceries at Amazon & Save. Pimp up ready-made pastry with icing sugar and orange zest, an easy step if you have time, bake and fill with a layer of orange jam before topping with chocolate.
Best Chocolate Pastry is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Best Chocolate Pastry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have best chocolate pastry using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Best Chocolate Pastry:
- Make ready 4 1/2 to 5 C flour total
- Make ready 1/2 C sugar
- Take 1 tsp salt
- Get 2 tsp yeast
- Prepare 3/4 C milk
- Get 1/2 C water
- Get 1/2 C shortening
- Get 2 eggs
- Prepare 1/4 C cocoa powder
- Get 1/2 C or so sugar for filling
- Prepare 1 stick softened butter
The chocolate pastry is left super simple - some of the other recipes here have icing sugar, eggs and other components added - giving the base a subtly saccharine edge. Considering the relatively small number of ingredients and low maintenance preparation, this recipe definitely wins on the effort versus reward ratio. James Beard Award-winning Pastry Chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party.
Steps to make Best Chocolate Pastry:
- Stir together 1 3/4 C of the flour, sugar and yeast, set aside
- Heat milk, water and shortening until warm
- Stir into flour mixture, stir well, then add eggs and beat for 3 minutes, then add salt and stir
- Stir in remaining flour 1 cup at a time until you get a soft kinda sticky dough
- Knead a few minutes until smooth, then cover and let rest for 20 minutes
- On floured surface, roll dough out to 1/2 inch thickness
- Smear the butter, all the way to the edges, then sprinkle the cocoa powder on the butter, then sprinkle with a generous amount of sugar. At this point you can also sprinkle with chocolate chips
- Roll tightly then cut into 2 inch slices
- Arrange not quite touching in an ungreased 9x13 pan, cover with plastic wrap and let rise for 40 to 60 minutes
- Bake in preheated 350 oven for about 20 minutes, until set and slightly springy
- Invert on to plate right away, and let cool a little before frosting. I recommend a chocolate glaze of powdered sugar, cocoa, vanilla and splash of milk
But like most things in life that are worth doing, it takes a lot of time (and a large bowl!) to prepare. Chocolate dough is much less common than its more traditional sibling, but really the only difference between them is the addition of cocoa powder. I like using this whenever I'm working with chocolate-based fillings (although it goes well with so many others), and love its deep flavor and crumbly texture which reminds me of buttery sable cookies. This is simply the best homemade chocolate syrup recipe, friends. Perfectly balanced between sweetness and chocolaty-ness and with full deep flavor thanks to using less refined sugar and a touch of instant coffee.
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