How to Make Chocolate Puff Pastry
This recipe with only 3 ingredients is really quick and practical, and you can use the chocolates you like the most. Let's learn how to make it!
- 5.3 oz frozen Puff Pastry (150 g)
- 5.6 oz Chocolate (160 g)
- 1 unit of Egg Yolk
- 1 tsp Water 0.17 oz (5 mL)
- Unroll the puff pastry gently and cut it in half, meaning, with 8 inches (20 cm).
- If you prefer, you can use the homemade puff pastry recipe I shared here on the channel.
- Place a sheet of parchment paper on the top of the pastry and flip it over.
- Store the remaining pastry.
- Place it on a baking sheet, and in the middle, put the chilled chocolate.
- Make several markings side by side with about 0.4 inches (1 cm) apart from each other.
- Leave a space of 0.8 inches (2 cm) at the edges of the pastry and remove the excess.
- First, fold the 2 cm (0.8 inches) edges, turning them inward. This will protect the chocolate well.
- Then fold the strips from the sides towards the center, one overlapping the other, as if it were a braid on top of the filling.
- Mix the egg yolk with water and brush a thin layer of egg yolk all over the pastry.
- Bake in a preheated oven at 200°C (390°F) for about 30 minutes or until golden brown.
Tips: Valid to: It’s best to consume it immediately, but it can be stored in the refrigerator for up to 5 days. However, each day the puff pastry’s crispness decreases a bit. When reheating, put it in the oven at 160°C (320°F) for a few minutes.