Chocolate Square Pastries
Thermomix recipe: Chocolate Square Pastries. Ready in 158 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 ml milk
- 30 g unsalted butter, cut into pieces
- 15 g fresh yeast (or 5 g active dry yeast)
- 200 g strong bread flour
- 25 g caster sugar
- Pinch of salt
- 1 egg yolk, for egg wash
- 1 tsp water, for egg wash
- 80 g dark chocolate, in small chunks or chips
- 20 g icing sugar (optional, for glaze)
- 1 tsp water (optional, for glaze)
Instructions
- Add 100 ml milk and 30 g butter to the mixing bowl. Heat 2 min / 37°C / Speed 2.
- Add 15 g fresh yeast (or 5 g active dry yeast) to the bowl. Mix 10 sec / Speed 2.
- Add 200 g strong bread flour, 25 g caster sugar, and a pinch of salt to the bowl. Knead 2 min / Dough mode.
- Transfer the dough to a lightly oiled bowl, cover with cling film, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
- Lightly flour a work surface. Gently punch down the dough and roll it into a rectangle (approximately 20x30 cm).
- Cut the dough rectangle into 4 equal squares.
- Place 20 g of dark chocolate chunks in the center of each square.
- Fold one side of the dough over the chocolate, then fold the opposite side to overlap, sealing the edges to form a rectangular pastry. Place seam-side down on a baking tray lined with parchment paper.
- Cover the pastries loosely with cling film or a clean tea towel and let them proof again for 30-45 minutes in a warm place, or until visibly puffed.
- Preheat oven to 180°C (350°F).
- Lightly beat 1 egg yolk with 1 tsp water for an egg wash. Brush the tops of the pastries with the egg wash.
- Bake for 15-20 minutes, or until golden brown. Transfer to a wire rack to cool.
- Optional glaze: Clean and dry the mixing bowl. Add 20 g icing sugar and 1 tsp water. Mix 10 sec / Speed 3. Drizzle the glaze over the cooled pastries, if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.