I was thinking about what would be challenging bake for me that would fit in the month of chocolate bakes! Watching one of my favorite baking shows, The Great British Bake Off, I watched a challenge for puff pastry. Some of them filled their croissants with all sorts of fruit fillings and then another contestant make theirs with chocolate filling! My ideas was set! I could try this!
The problem, I’ve never made flaky puff pastry before ever! So I invested the time over the weekend to do just that! And it does take time and I learned a lot during the process.
The doughs actually pretty easy to make, I followed a recipe that I had in a cookbook of mine and it was sticky and easy to work with. The hard part is not the butter, but the time in-between. I can be an impatient baker, sometimes not being patient with the process, which sometimes has not been in my favor! Nonetheless, I was committed to seeing this through. However, I will admit, my patience wained by the end of the day. I didn’t allow the dough to cool as long as I should (overnight), which would have probably yielded a bit better result.
Nonetheless, the flavor was yummy, the house was filled with an awesome aroma and I was proud of what I had accomplished.
I hope this inspires you to try out something new in your baking journey.
Enjoy the bake!
4 1/3 cup all-purpose flour
2 tsp salt
1/3 cup sugar
2 packs of active yeast
6 1/2 ounces milk
1 cup water
2 tbs soft butter
For Folding Butter:
3 sticks cold unsalted butter
2 tbs flour
1 egg for brushing pastry before placing in oven
Warm milk to 105-115 degrees, dissolve sugar and combine with yeast, let stand for 5 minutes until foamy. Combine flour and salt and butter in a mixing bowl. I used a dough hook and combined adding flour in increments to the yeast mixture. Mixed until combine and then place in a oil bowl. Let rise for 2 hours or until doubled.
Place dough on a lightly floured surface and roll dough into a 15 x 10 rectangle. Pound the butter until soft and made into an 8 x 10 rectangle. I used parchment paper on the counter and onto to pound the butter with a rolling pin. Was very easy and not too long to make my rectangle.
Place flattened butter in the middle of the rolled dough and using the short side nearest you and fold the top half over the butter. Lightly seal the edges, and even out the thickness.
Turn the dough one-quarter turn so the fold is o the leg and could open like a book. Roll the dough, keeping about the same width to 24 inches in length. Fold the dough into thirds, as you would a letter. Tap the dough to even the thickness and then I placed in the fridge for 60 minutes. I wrapped my dough in plastic wrap.
Then after chilling, I rolled my dough to 10″ x 24″ and then folded the dough in thirds, like a letter once again. Chill for at least 30-60 minutes again wrapped in plastic wrap.
I do see a lot of recipes as I researched the technique that have you double fold before chilling, but I found this to be easy, since I had the time.
After my third roll and folding, I let the dough sit for a few hours in the fridge as we took the boys out to our favorite pizza place for lunch!
When I returned, I rolled the dough and folded one last time. Chilled for another 60-90 minutes. This is where I think I should had left it longer. I then rolled my dough out to the 10″ x 15″ (a bit thick) rectangle and cut into long smaller rectangles, about 3 across and 5 down. On the short end, I placed 5 chocolate chunk chips from Hershey’s and rolled the chocolate chunks up into the dough and then placed on a cookie sheet to rise for about 30-60 minutes or until double in size.
The dough became really soft fast and it was starting to take on different shapes as the dough raised. But I kept the faith. While only a few came out distorted, most kept their rectangular shape.
Just before placing in a 400 degree oven, I brushed egg wash atop my dough tops.
I baked for about 10-12 minutes. Make sure they are done and get a nice brown glossy glaze atop.
I let cool for just a few minutes and then drizzled with melting chocolates.