Chocolate and Cream Pastry Roll
A VOLCANO OF INTENSE FLAVOUR
Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with Iroko crema made with 11% of hazelnuts.
Rezept
Pastry roll
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Put all the ingredients together in the kneading machine and knead for about 20 min. Add 82% dairy butter sheet to the 5.800 g of dough. When the dough becomes elastic remove from the kneading machine. Once the dough has been removed, spread it out in a 60x40 tin. Once the dough has rested and the folds done, spread out to a 2 mm thickness. Cut a 60 x 40 cm slice. Spread the crème patisserie on top and sprinkle the chocolate chips. Roll up the slice until you obtain a 60 cm long roll. Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds. It's very important to line the mould with baking paper so the pastry roll doesn't stick to it. Leave to ferment for 2 and a half hours at 28°C. Bake at 165°C for 20 min. Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy. Fill with the Iroko filling. |