Golden, shaking and deliciously crunchy, these strokes of hazelnut chocolate are a celestial combination of buttery pastry and succulent wealth of cocoa. Think about them as the cousin of chocolate pain Bonne maman hazelnut chocolate. With every delicate turning point, the buttery layers give way to a rich and hazelnut chocolate filling, making them perfect for breakfast, an afternoon pick-me-me-me or a sweet indulgence at any time of the day.
Hazelnut chocolate pastry strokes
It makes about 12 twists
- 2ulation cups (281 grams) Flour for all uses, more to dust sprinkle
- 1⅓ cups (300 grams) non-salted cold butter, cubic and frozen for 15-20 minutes
- 2 spoons (6 grams) Kosher salt
- ½ cup (120 grams) Ice water
- ⅔ cup (200 grams) Bonne Maman Hazelnut chocolate
- 1 large egg (50 grams), slightly beaten
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In the bowl of a support mixer equipped with a palette attack, beat flour, cold butter and low speed salt only until the butter is covered with flour. With the low -speed mixer, add icy water ½ cup (120 grams) in a slow and constant stream, beating until the dough joins, about 1 minute, stopping to scrape the bottom and sides of the bowl and turn the dough to hydrate evenly. (There will still be large pieces of butter. Okay if some dry pieces remain.)
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Turn off the dough on a slightly floured surface and roll in a 7 -inch square. Wrap in a plastic casing and refrigerate for 45 minutes to 1 hour.
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On a slightly floured surface, roll the dough into a 18×10 inches rectangle, a slightly floured work surface and the top of the dough, if necessary. Fold the dough in third parties as a letter. Rotate the dough of 90 degrees; Rolla in a 18×10 -inch rectangle and bend thirds as a letter. Repeat the procedure for a third and last round. (If at any time the butter is too soft after a fold, wrap in a plastic wrapping and freeze until the butter is stopped again, checking every 5 minutes.) Wrap the dough in a plastic casing and keep in the refrigerator for at least 1 hour or up to a overnight stay.
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Line 2 sheets of pan with parchment paper.
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Divide the dough in half. On a slightly floured surface, roll up each portion in a 13 -inch square. Distribute the hazelnut chocolate Spargi on 1 square, leaving a ½ -inch edge around all sides. Place the remaining dough at the top of the diffusion. Freeze the dough stacked until it was stopped, about 10 minutes.
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Using a sharp knife, a pastry wheel or pizza cutter, cut the edges of the dough on the straightened sides; Cut the dough into 12 to 13 strips (about 1 inch wide). Gently rotate each strip of pasta from 4 to 5 times. Transfer to the prepared pans. Cover with plastic wrapping and freeze until it is stopped, about 20 minutes.
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Preheat the oven to 200 ° C (400 ° F).
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Brush the egg on the pasta.
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Cook until golden, from 15 to 20 minutes. Leave the pans to cool for 5 minutes. Remove from the pans and let it cool completely on the stars. Keep in an airtight container for a maximum of 2 days.
Pro suggestion: for the extra crew, sprinkle a few tablespoons of finely chopped hazelnuts on the diffusion before adding the upper layer of pasta.
