1 1/2 cups butter, 250 g, in a single block, for laminating
flour, to roll out the dough
2 sticks Milk Chocolate NESTLÉ® Chocolatier, 80 g each bar
egg wash, beaten, for glazing
Preparation
1h 30 mins
20 mins
Low
Mix the flour, salt, and dry yeast in a bowl until the dry ingredients are combined; use a wooden or silicone spatula.
Add the eggs and butter one by one and, without stopping mixing, start pouring the milk gradually; in this step, you should integrate the ingredients with clean hands. Mix without overworking until you obtain a homogeneous and smooth dough, then add the sugar until fully integrated. Once ready, place the dough in a large bowl previously greased with a little oil or butter, cover with cling film, and let it ferment for at least 1 hour.
Place the block of butter on two sheets of cling film and press with a rolling pin until you obtain a square; you should tap firmly to avoid overheating the butter that will be used for laminating the dough. Refrigerate the chocolatine dough until use.
Once the dough is ready, sprinkle a little flour on the table, place the dough and press with your hands to remove the air, then roll out with a rolling pin into a rectangle that can fit the butter square twice.Then, flour the rolling pin to make the action easier, and place the butter square right in the middle, wrapping it with the ends of the dough. Tap gently so the butter adheres well to the dough and roll out to approximately 50 centimeters long. Fold the dough, taking the bottom part and bringing it to 1/3 of the center of the dough, then fold the top part of the dough and fold it in half again, leaving you with 3 layers.Freeze for 15 minutes or refrigerate for 30 minutes and cover the dough with plastic to prevent sticking.
Take the chocolatine dough out of the freezer and roll it out again into a rectangle, always from the center towards the edges and placing the layers in front of you. Now close in a double fold: first, fold one end towards the center halfway, then fold the second end towards the center halfway, and finally, fold everything in half again. Cover the dough with cling film and freeze for 15 minutes or refrigerate for 30.
Cut the NESTLÉ® Milk Chocolate bars into pieces and set aside.Once the time has passed, roll out the dough again, but this time cut rectangles of 20 cm x 9 cm. Place pieces of NESTLÉ® Milk Chocolate on one edge of the rectangle and fold to wrap the chocolate, sealing with the tips of your fingers. Add more pieces of chocolate and roll without tightening the dough too much. Place on a baking sheet lined with parchment paper, with the seam side down. Brush the chocolatines with egg and let them ferment for 15 minutes in a warm place.
Bake the homemade chocolatines for 30 minutes at 180 °C or until golden brown. Once ready, let cool and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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