3 tablespoons butter, in cubes, at room temperature, for the dough
1 1/4 cups butter, cold
flour, for the dough
2 cups semisweet chocolate, in cubes
2 eggs, beaten, for brushing
1 cup Santa Clara® Milk, to accompany
Preparation
3h 30 mins
25 mins
Low
Add the flour, water, Leche Santa Clara®, sugar, salt, yeast, and butter to a large bowl. Mix with a spatula and start kneading until you obtain a more homogeneous dough. Then, knead lightly, form a ball, cover with cling film, and refrigerate for 1 hour.
Cut the butter into three pieces, place it on wax paper, cover with another wax paper, and start rolling out the butter with a rolling pin to form a block with a thickness of 1 cm. Refrigerate.
Roll out the dough on a flat, previously floured surface, making a square larger than the butter. Immediately after, place the cold butter on top of the dough and wrap it with it. Roll out again, but now vertically.
Roll out the dough vertically and fold the top half toward the center and then the bottom half. Cover again with plastic and refrigerate.
Repeat this process two more times.
for flouring
Roll out the dough lengthwise on a flat, floured surface until you get a thickness of 1 cm. Then, cut a rectangle and remove the excess dough.
Once you have the rectangle, cut it into triangles, all the same width. Fill each triangle with two squares of chocolate and roll up, starting from the thickest part. Repeat the same process until the dough is finished.
When the dough is ready, you will notice that several layers have formed. Cut in half and refrigerate one half.
Serve in a basket and dip in a glass of Leche Santa Clara®.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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