Chocolate Puff Pastry Braids

Name: Chocolate Puff Pastry Braids
Prep time: 2420 min
Cook time: 20 min
Yield: 20
Cuisine: Internacional
Ingredients: 6 cups flour, 750 g, for the puff pastry; 2 cups cocoa, 190 g, for the puff pastry; 1 tablespoon salt, 15 g, for the puff pastry; 2 1/4 cups water, cold, 550 ml, for the puff pastry; 1/2 cups butter, in cubes, 100 g, for the puff pastry; 3 1/2 cups butter, for laminating, 650 g for the puff pastry,; 2 cups chocolate ganache; egg wash; icing sugar; fondant eyes

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This puff pastry braid recipe is made with chocolate puff pastry, filled with soft chocolate cream, and shaped like mummies, making it a delicious and very fun dessert. We assure you that you will have fun making this easy puff pastry recipe!

Reviewed by Editorial Team of Kiwilimón

Published: 24-01-2022

Preparation

40h

20 mins

Low

Mix the flour with the cocoa, salt, and water until everything is incorporated, then add the butter in cubes and mix with your hands until the dough is completely homogeneous. Let it rest in the refrigerator. Meanwhile, form a rectangle of butter using plastic wrap and a rolling pin, which should be flat, rectangular, about 20 x 15 cm, and 2 cm thick. Refrigerate the butter until firm. Laminate the dough with the butter: Start by rolling the dough out lengthwise until you have a long rectangle, then place the block of butter in the middle and wrap it with the edges of the dough like a book, press with the rolling pin and roll out again lengthwise, then fold again like a book and refrigerate for 2 hours or until the chocolate puff pastry is completely cold. Repeat this operation 6 times (6 turns) just like this: fold and refrigerate. This process takes approximately 2 days. Once the 6 turns are done, the puff pastry is ready to be used. Cut a piece from the portion and roll it out, forming a rectangle of about 20 x 15 cm, and ½ cm thick. Draw an imaginary line in the middle and fill with ganache in a vertical line without reaching the edges. Cut very thin horizontal strips from the sides (“wings”) and then cross them towards the other end, so that they look interwoven, like a bandage. Leave some spaces, as the puff pastry braid doesn't have to look perfect. Brush the chocolate puff pastry braids with egg before baking. Bake at 180 °C for 20 minutes. Remove the puff pastry mummies from the oven and let them cool. Sprinkle a little icing sugar and decorate with fondant eyes.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

427.2

kcal

21.36%

Carbohydrate, by difference

32.7

10.9%

Protein

5.4

10.8%

Total lipid (fat)

32.3

49.69%

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100

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Chocolate Puff Pastry Braids

Ingredients

Preparation

Nutritional information

Presentation

Tips

Chocolate Puff Pastry Braids

Ingredients

Preparation

Nutritional information

Presentation

Tips

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