Puff pastry croissants with chocolate are a classic of the genre, the simplest products that can be baked from ready-made puff layers. But they are far from the only ones - from this type of dough you can make braids, rolls, braids, puff pastries, cookies, cakes, and pastries. The secret to the popularity of chocolate croissants made from puff pastry and other similar baked goods is their ease of preparation and excellent taste.
What is puff pastry made from at home?
Among all culinary and confectionery products, the most popular are puff pastry pastries. It has a special taste and calorie content, various fillings and additives. Puff pastry products are served as snacks and as an excellent dessert.
For baking, both ready-made puff pastry (semi-finished product) and homemade dough are used. Products made from homemade puff pastry have a wonderful taste, melt in your mouth and confirm the culinary skills of the housewife. There are many recipes for puff pastry, and you can choose the one that tastes best to you and turns out better.
To prepare the products, puff pastry is cut into layers, rectangles, squares, diamonds or shapes, and then sent to the oven. Baked goods are also prepared from this dough by first giving it a certain shape. This is how bows, bagels, envelopes and other goodies are baked.
What is puff pastry made from at home? The main components of puff pastry are flour, butter, water and salt. Organic acids (acetic, citric, tartaric) and sometimes alcohol are also added to it.
Only premium grade wheat flour is used to prepare the dough. It should be dry, freshish-sweet in taste. It is pre-sifted to enrich it with oxygen. Baking made from sifted flour is always fluffier and tastier.
The water for the test is cold, but not ice-cold. Usually it is taken in volume 2 times less than flour.
Water in puff pastry can be replaced with milk. In this case, the baked goods will be more tasty, but the dough will be less elastic. Therefore, it is better to use milk diluted with water. Egg yolks can replace milk and water in puff pastry. The dough with them will turn out more fluffy and tender.
Salt improves the taste of puff pastry and increases its elasticity. It is important to follow the recipe and add salt in the specified amount, otherwise the baked goods will turn out to be of poor quality.
Butter (or creamy margarine) is pre-cooled. You can use salted butter, then salt is added to the dough in smaller quantities. The higher the fat content in the oil, the fluffier the baked goods. The butter is prepared in a special way before being added to the dough.
Acids (citric, acetic, tartaric) or lemon juice significantly improve the elasticity and taste of puff pastry.
Creams, berries and pieces of fruit, dried fruits, and powdered sugar are used as additional components when baking puff pastry. Puff pastry allows you to prepare a huge range of baked goods.
The great advantage of puff pastry is the speed of baking. It bakes well, and if it burns a little on the bottom, it’s easy to fix. It is enough to remove the burnt layer with a knife, and no one will guess that you left the baking at high temperature for a minute or two. Therefore, baking from ready-made puff pastry is within the capabilities of even novice cooks, and there will come the experience of making such dough with your own hands. A variety of fillings will allow you to surprise your loved ones every time with new pies, puff pastries and other products and your favorite puff pastry.
Pies with chocolate from puff pastry in the oven
Closed layer cake with chocolate and cherries
Ingredients:
- 500 g puff pastry
- 250 g pitted cherries
- 200 g chocolate spread
- 50 g each of dried apricots, raisins
- 1 egg
- butter
- 3 tsp. sugar
- cinnamon
- 1 tbsp. l. water
Preparation:
Break the egg into a separate bowl and beat a little. About 1 tbsp. l. Transfer the resulting mass into a separate glass, add water and stir. Add pasta and cinnamon to the bowl with the remaining egg mixture and stir. Wash the dried apricots and raisins and pass through a meat grinder along with the cherries.
Divide the puff pastry for chocolate pie in half and roll out 2 layers, the dimensions of which correspond to the size of your baking sheet or baking dish, trim off any overhanging edges if necessary.
Grease a baking sheet with oil, place the first layer of dough on it, spread chocolate paste and cherries with dried apricots and raisins on top, cover with the second layer and carefully seal the edges. Brush the pie with a mixture of eggs and water, decorate with any design and sprinkle with sugar. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes.
Layer cake with chocolate
Ingredients:
- puff pastry – 1 pack (2 sheets)
- butter – 100 g
- condensed milk – 0.5 cans
- chocolate - 1 bar.
Cooking method:
Preparing a puff pastry pie with chocolate inside is very simple and quite quick, especially if you use store-bought dough. You can choose any brand and type of puff pastry. After all, each will make excellent flaky, fragile cakes.
To defrost the finished puff pastry, simply place it on the kitchen counter. The fact is that puff pastry is very delicate, so it is advisable to defrost it at room temperature.
1. Roll out each sheet of dough into a thin layer.
Grease a baking sheet with sunflower oil, carefully place the rolled out sheet of dough onto it and bake in a preheated oven for 7 minutes. Puff pastry is prepared at a high temperature of 220 degrees.
2. While the cakes are cooling, prepare the chocolate cream. Remember his recipe, you will need it more than once to prepare a wide variety of desserts and cakes. The fantastic taste of this chocolate cream will blow your mind and will definitely be remembered by your guests. The cream is prepared in a water bath. Therefore, prepare special dishes in advance: a larger pan in which the water will boil, and a smaller pan in which our wonderful cream will be cooked.
Break the chocolate bar into pieces. You can use it, the main thing is that the tiles are without various fillings and other additives.
Add a piece of butter to the chocolate.
3. Send the couple to a water bath. Gradually the chocolate and butter will begin to melt. Stir them, turning them into a liquid homogeneous mass.
Once you have achieved this, remove the pan from the heat and add half a can of condensed milk to the cream. Mix well. The masses are quite thick, so you need to make an effort to combine them well into one whole. As a result, you will get a beautiful, fragrant, slightly viscous chocolate cream.
4. Cooled puff pastries need to be trimmed so that the edges of the pie end up looking neat. You can divide each cake into smaller squares and then you will get several cakes. In any case, “cut” shapes of the same size from the cakes.
By the way, you need to form a puff pastry cake with chocolate, cooked in the oven, immediately on the dish on which you will serve the dessert. Pour the top layer of the pie generously with cream so that it begins to flow down the sides of your delicacy. Grind the cake scraps. They are so fragile that you can do it by hand. Sprinkle the resulting crumbs generously over the top of the pie.
Puff pastry chocolate roll recipes
Puff rolls with chocolate and cinnamon
Ingredients:
500 g puff pastry, 4 tbsp. l. sugar, 1 egg yolk, 4 tbsp. l. cocoa powder, 1 tsp. cinnamon, 1 tbsp. l. butter, 2 tbsp. l. powdered sugar
Preparation:
Roll out the puff pastry for the chocolate roll on a floured work surface, cut into strips 20 cm wide. Beat the egg yolk with sugar, add cocoa powder and cinnamon, mix. Grease the dough with melted butter, then apply a thin layer of egg-chocolate mixture, roll and cut into pieces 2-3 cm thick. Place the rolls on a baking sheet and bake at 200 ° C until ready. Sprinkle the cooled rolls with powdered sugar.
Puff rolls with chocolate glaze and prunes
Ingredients:
- 400 g puff pastry
- For filling: 300 g prunes, 150 g dark raisins, 2-3 tbsp. l. chopped walnuts, 1 tbsp. l. powdered sugar, 1 tsp. starch
- For the glaze: 100 g dark chocolate, 4 tbsp. l. butter
Preparation:
Roll out the dough into a layer, cut into strips 25 cm wide. Rinse the prunes and raisins, add hot water, leave for 15-20 minutes, then drain the water, squeeze out the dried fruits and pass through a meat grinder. Add nuts, starch and powdered sugar to the fruit mixture and knead thoroughly. Spread the filling in an even layer over the dough, roll it up and cut into pieces 2 cm wide. Place the rolls on a floured baking sheet and bake at 200°C until done. Melt the chocolate in a water bath, add butter, stir until the mixture is homogeneous, and cool slightly. Pour warm glaze over puff pastry rolls with chocolate and let set.
Layered rolls with white chocolate, prunes and coconut flakes
Ingredients:
400 g puff pastry, 300 g pitted dates, 4 tbsp. l. coconut flakes, 100 g white chocolate, 2 tbsp. l. powdered sugar
Preparation:
Roll out the dough into a layer on a floured work surface, cut into strips 20-25 cm wide. Pass the dates through a meat grinder, mix with coconut flakes and grated white chocolate on a medium grater. Spread the mixture in an even layer on the dough, roll it up, cut into pieces 2 cm wide. Place on a parchment-lined baking sheet and bake at 200-220 °C until done. Sprinkle the cooled rolls with powdered sugar.
Puff roll with chocolate impregnation
Ingredients:
flour – 400 g, lard – 120 g, egg – 1 pc., vinegar, warm salted water; for filling: eggs – 6 pcs., apples – 1250 g, lemon – 1 pc., sugar – 350 g, rum – 100 g, chocolate – 100 g, orange – 1 pc., flour – 120 g, vanillin.
From 400 g of flour, 20 g of lard, 1 egg, vinegar, warm salted water, knead puff pastry, brush with melted lard, cover with a napkin and leave on the board. Then stretch the dough into a thin layer on a tablecloth sprinkled with flour, dry it and grease it again with melted lard.
Before preparing a chocolate roll from puff pastry, you need to knead a biscuit mass of 6 eggs, 120 g of sugar, 120 g of flour, lemon juice, divide it into 20 parts and place it on a stretched sheet in tubercles at the same distance (6–8 cm) from each other. Press half of a small, peeled, soft apple into each biscuit mound.
Carefully roll up the puff layer and place the resulting roll in a greased baking sheet. Grease the surface of the product with melted lard and bake until golden brown.
From the remaining sugar, 200 g of water, 100 g of chocolate, vanillin, make syrup, cool and add orange and lemon juices, grated orange and lemon zest, and rum. Soak the roll with the resulting solution.
Puff roll "Canada"
Ingredients:
- For the test: 1½ cups flour, 100 g butter, ½ cup water, ⅓ teaspoon salt.
- For filling: 3 tbsp. tablespoons flour, 100 g butter, 100 g chocolate, 1 cup sugar.
Preparation:
Prepare puff pastry. While the dough is in the refrigerator, prepare the filling: pour sifted flour into a frying pan, fry it, stirring constantly, until light yellow, then add butter, chocolate and fry a little more. After this, remove the pan from the heat and immediately add sugar. Mix the filling thoroughly and cool. Divide the finished dough into two parts, roll each into a round or square layer, lay the filling on it in an even layer and roll it up. According to this recipe, both puff pastry rolls with chocolate should be placed seam side down on a greased baking sheet, placed in an oven heated to 210 °C and baked until done.
Look at the photo of puff pastry rolls with chocolate, prepared at home:
Chocolate puff pastry cookie recipes
Puff pastry with chocolate
Ingredients:
500 g puff pastry, 100 g dark chocolate, 100 g white chocolate, 4 tbsp. l. butter, 3-4 tbsp. l. nuts
Preparation:
Roll out the puff pastry for cookies with chocolate into a layer 5 mm thick, cut into rectangles measuring 5 × 7 mm and bake in the oven until ready. The cookies should remain slightly warm. Melt dark chocolate in a water bath, add butter, grease one cookie and cover with another. Grate white chocolate on a medium grater and sprinkle over warm cookies. The chocolate should melt a little. Immediately sprinkle the chopped nuts on top of the cookies on top of the white chocolate.
Puff cookies with chocolate “Hearts”
Ingredients:
400 g puff pastry, 4 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder, 100 g dark chocolate.
Preparation:
To prepare liver from puff pastry with chocolate, you need to roll out a layer 3-5 mm thick and divide it in half. Sprinkle one layer with coarsely grated chocolate, place the second layer on it, and press a little. Use a heart-shaped notch to cut out the cookies, place them on a baking sheet and bake at 200-210 °C until done. Combine sugar with cocoa, add sour cream, mix. Place the mixture over low heat and, stirring continuously, cook until it begins to boil. Immediately remove the icing from the heat, cool slightly, brush the cooled cookies and sprinkle with grated chocolate.
Chocolate orange puff pastry
Ingredients:
600 g puff pastry, 100-150 g dark chocolate, 2 tbsp. l. butter, 200 ml orange juice, 2 tbsp. l. sugar, 2 tsp. gelatin
Preparation:
Roll out the dough into a layer 5-7 mm thick, cut out round cakes with a diameter of 5-6 cm. Make a notch in the middle with a spoon or pestle, place the cookies on a baking sheet and bake at 200 ° C until ready. Melt the chocolate in a water bath, add butter, stir. Using a brush, apply warm glaze to the indentation to form a chocolate “bowl.” Dissolve gelatin in warm orange juice, stir, add 2 tbsp. l. sugar, stir again, cool and pour the juice with gelatin using a teaspoon into the recesses greased with chocolate. Carefully place the cookies on a plate and refrigerate until the jelly hardens.
Croissants made from ready-made puff pastry: step-by-step recipes with video
It is better to prepare croissants from puff pastry with yeast - in this case they turn out more fluffy. Here are two step-by-step recipes for puff pastry croissants that are easy to prepare at home.
Layered croissants with chocolate
Ingredients:
500 g puff pastry dough, 200 g chocolate, 3 tbsp. l. butter, 1 tsp. starch, 2 tsp. powdered sugar
Preparation:
According to the recipe, puff pastry for chocolate croissants should be rolled out on a floured work surface into a layer 3-5 mm thick and cut into triangles. Soften the chocolate in a water bath, mix with butter, starch and powdered sugar, let cool a little so that the mass is very thick, but does not harden. Place the filling on the base of the triangle and roll it up. Place the croissants on a baking sheet, leave for 10 minutes and bake in an oven heated to 220-230 °C until ready.
Layered croissants with chocolate and marzipan
Ingredients:
500 g puff pastry dough, 200-250 g almonds, 200 g sugar, 50 ml water, 100 g chocolate, 4 tbsp. l. butter
Preparation:
Prepare marzipan mass from ground almonds, sugar and water. Roll out the puff pastry into a layer 4-5 mm thick, cut into triangles, place the filling on the base of the triangle and roll it up. Place the croissants on a floured baking sheet and leave for 10 minutes. Bake in an oven heated to 220°C. Melt the chocolate in a water bath, add butter, stir until the glaze is homogeneous. Brush croissants made from ready-made puff pastry with chocolate, melted until liquid, sprinkle with chopped almonds.
Watch the video “Croissants with chocolate from puff pastry” to better understand baking technology:
Chocolate cakes made from yeast-free puff pastry
Puff pastry with chocolate and nuts
Ingredients:
500 g ready-made puff pastry, 250 g butter, 250 g chopped nuts, 100 g boiled condensed milk, 50 g grated chocolate, a few drops of rum essence
Preparation:
To prepare a chocolate cake from puff pastry, you need to roll out a layer 4-5 mm thick, cut out cakes with a diameter of 5-6 cm, 3-4 pieces each, using a sharp round notch. for one cake. Place them on a baking sheet moistened with water. Bake at 260°C until golden brown. Cool. For the cream, beat the butter with a mixer until smooth, adding condensed milk. Add grated chocolate and essence. Layer the finished cakes with cream and combine. Grease the top and sides of the cakes with cream and sprinkle with chopped roasted nuts.
Chocolate puff pastry cake
Ingredients:
- 250 g puff pastry
- 100 g raspberries
- 200 g milk chocolate
- 3 peaches
- 1 egg
- butter
- powdered sugar
Preparation:
Roll out the yeast-free puff pastry for chocolate cakes and cut out 3 circles, the diameter of which would be slightly larger than the diameter of the peaches.
Rinse the raspberries thoroughly and sort them. Wash the peaches, halve them, remove the pits and cut into small slices. Also divide the chocolate into small pieces. Beat the egg.
Place peach and chocolate slices in a circle on the dough circles, a few raspberries in the center, brush with egg. Grease a baking sheet with oil, place the prepared cakes and place in an oven preheated to 200 °C for 10–15 minutes. Sprinkle the finished cakes with powdered sugar.
As you can see in the photo, puff pastry cakes with chocolate according to these recipes look very appetizing:
Puff pastry with chocolate
Ingredients:
- 450 g puff pastry
- 100 g melted chocolate
- 50 g granulated sugar
- 1 egg
- butter
Preparation:
Roll out the puff pastry for baking with chocolate into a layer 5–10 mm thick and place on a baking tray pre-greased with butter. Lightly beat the egg, brush the mixture onto the dough, sprinkle with sugar and leave for 10 minutes. Cut the dough prepared in this way into small cubes approximately 5 × 10 cm.
Place the baking tray with the cakes in an oven preheated to 200°C for 15–20 minutes. Remove the finished bars from the oven and pour melted chocolate over them.
Holiday cake with chocolate puff pastry
Ingredients:
- 400 g puff pastry
- 100 g dark chocolate
- 50 g of any berries
- 1 egg yolk
- butter
- sugar
- coconut flakes
Rinse the berries and sort them thoroughly. Chop the chocolate into pieces. Beat the yolk a little.
Roll out the dough into a layer 5–10 mm thick, cut into several triangles and give each one a Christmas tree look.
Grease a baking tray, lay out the dough, brush it with beaten yolk, decorate with berries and small pieces of chocolate, placing decorations at the ends of the “branches” of the Christmas tree. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes. Remove the finished cakes from the oven and sprinkle with coconut flakes and powdered sugar.
Chocolate puff pastry cakes “Magic Chest”
Ingredients:
- 200 g flour, 200 g butter, 1/2 cup water, 1 g salt.
- For cream: 100 g powdered sugar, 1/4 cup milk, 100 g chocolate, 1 tsp. flour, 1 g vanillin, 4 eggs, 50 - 70 g nuts for sprinkling.
Cooking method. Pour flour onto the board in a heap, pour cold water in which salt is dissolved into the depression in the middle. Using a knife, knead the dough and place in the refrigerator for 30 minutes. Place the finished dough on a floured board and roll it out into a layer 1 cm thick. In the middle, place a piece of butter 2 times thicker than the dough layer, and 2 times smaller in size. Cover the layer of butter with the edges of the dough in the form of an envelope and roll out with a rolling pin. Then fold the layer in half again and roll out lengthwise so that the folded edge remains on the right. Repeat this process 2 more times, placing the dough in the refrigerator for 15 minutes after each rolling. For the last time, roll out the dough into a layer 3–5 mm thick, cut into 2 parts and bake on a sheet in a low-heat oven.
Boil milk with vanilla and chocolate. Beat the yolks with sugar and flour, add hot milk. Bring this mixture to the consistency of sour cream over heat, adding whipped egg whites at the end of the procedure. While stirring, heat the entire mixture over the fire. Then brush the cooled baked dough layer with this mixture and cover with the second layer.
Also grease the top with cream and sprinkle with chopped nuts (walnuts or hazelnuts). Cut the product into even pieces measuring 6x10 or 4x7 cm.
Layered chocolate cakes with strawberries
Ingredients:
Dough: 150 g flour, 150 g sugar, 6 eggs, 50 g cocoa powder. Cream: 200 ml cream, 60 g sugar, 10 g gelatin, 150 g pureed strawberries. Decoration: cream flowers. Grease and coat molds: butter and breadcrumbs.
Preparation:
Beat the eggs with sugar, add sifted flour and cocoa powder to the resulting mixture and stir until smooth. Place the biscuit dough in a square pan, greased with a thin layer of butter and sprinkled with breadcrumbs, and place in an oven preheated to 200–220 °C for 25–35 minutes. Cool the finished biscuit.
Prepare the cream: beat eggs with cream and sugar, add gelatin previously diluted in warm water to the resulting mass and mix well. Divide the cream into two parts, add pureed strawberries to one of them and beat again.
Cut the biscuit lengthwise into two parts. Spread one of them with cream and strawberries and cover with the other half on top. Coat the entire top and side surfaces of the product with cream.
Using a sharp knife, carefully cut the prepared sponge cake into six equal rectangular pieces.
Using a special pastry bag or syringe, pipe cream leaves and rosebuds onto the surface of each cake.
Puff pastry puffs with chocolate inside
Puff pastries with poppy seeds and chocolate spread
Ingredients:
- 400 g instant puff pastry
- 100 g each of poppy seeds, peeled walnut kernels, plum jam
- 50 g each butter, chocolate spread
- 1 egg
Preparation:
Roll out the dough into a thin layer and cut into small circles using a round cutter. Sprinkle half of the circles with poppy seeds, the other half with walnuts. Then brush the pieces with a lightly beaten egg, place in a baking dish greased with butter, and bake in an oven preheated to 250 °C for 30 minutes.
Cool the finished puff pastry chocolate puffs, spread half of them with plum jam, place the remaining half of the circles on top and brush with melted chocolate paste.
Bananas in puff pastry with chocolate (2 options)
Bananas in puff pastry with chocolate
Ingredients:
- Puff pastry (ready frozen) - 500 g
- Bananas - 4 pcs (peeled)
- Sugar or powdered sugar - 2-3 tbsp
- A little oil (to grease the pan or pan)
- For impregnation: chocolate - 2 tbsp. spoons or other additives (to taste) - nuts, dried fruits, syrups, jams, creams, etc.
Preparation:
Option 1.
Defrost the dough, cut into long strips 1.5 - 2.5 cm wide. Wrap banana in strips of dough, place on a baking sheet, greased with butter, sprinkle with sugar. Bake bananas in puff pastry with chocolate in a preheated oven for 10 - 20 minutes (temperature 200-220 º C) or until the top crust is lightly browned. Baking time depends on your oven and the thickness of the dough. Watch carefully so that the dough does not burn.
Option 2.
Cut the dough into squares, the side of which is equal to the length of the banana. Sprinkle with sugar, place a banana and a piece of chocolate on one half of the square, cover the other. Sprinkle with sugar and bake as in the first option. Serve hot or cold.
As you can see in the photo, according to this recipe, bananas in puff pastry with chocolate can be topped with any sweet cream - chocolate, condensed milk, syrup, jam, or decorated with fruit:
Recipe for braided puff pastry with chocolate
Puff pastry braid with chocolate
For a chocolate puff pastry braid you will need:
- puff pastry
- chocolate bar
- 1 egg
- chopped nuts
Preparation:
Place baking paper on the work surface and puff pastry on it. Place the chocolate bar exactly in the middle of the puff layer. Make cuts in the dough approximately 2 cm wide. Start from the chocolate bar towards the edge of the dough, cutting slightly along the bias. It is most convenient to do this with a pizza knife, but a regular knife will work too. Make the same cuts on the other side. Now start folding the resulting cut parts of the dough onto the chocolate bar crosswise, braiding it. Using the remaining dough, carefully but gently close the ends of the braided chocolate puff pastry on both sides. Brush the resulting pie evenly with egg. Now sprinkle the braid with nuts if you like. When finished, place the braid in an oven preheated to 200 degrees. In 20-25 minutes, your puff pastry braid with chocolate is ready!
When you want something sweet for tea, prepare a layered chocolate cake, the recipe for which we will give you today. Preparing a layer cake with chocolate is quick and easy, even your children can bake it. The composition of a culinary dish includes a minimum of ingredients.
Chocolate puff pastry pie recipe
The chocolate puff pastry pie recipe includes:
- a sheet of puff pastry (can be bought at any supermarket);
- a bar of chocolate (you can use any chocolate, but black or milk is recommended);
- one chicken egg (raw);
- butter (a little);
- nuts (to taste).
Prepare a quick pie from puff pastry, seasoned with chocolate, in the oven. There are several homemade recipes for baking puff pastry pie with chocolate (black or milk). We will present a classic recipe for a pie with chocolate filling, and you can improvise to your taste while baking.
Those with a sweet tooth will appreciate the taste of this simple pastry. To make the process faster, we recommend using store-bought puff pastry. It needs to be defrosted and rolled out. Wrap the chocolate used as a filling in the dough, place the prepared form on a baking sheet and bake in the oven.
It will take a maximum of 20-25 minutes to prepare the baked goods. The result is a puff pastry pie with chocolate inside that is unusual and incredibly tasty.
Ingredients
To prepare a layered chocolate pie from dough, you will need 2 sheets of ready-made store-bought puff pastry with a total weight of up to 0.5 kg.
In addition, you need the following ingredients for puff pastry:
- 2 bars of dark or white chocolate, weighing 100 g each;
- a little powdered sugar;
- a handful of peanuts or chopped walnuts;
- for adding a little flour or starch;
- 1 chicken egg and butter.
You can improvise with additional ingredients to your taste - sprinkle the pie with sesame seeds, raisins, coconut flakes or just powdered sugar.
Step-by-step preparation
So, you can prepare a puff pastry pie with chocolate as follows.
Step I: To make the chocolate puff pastry roll, defrost the purchased dough. Cover it with a napkin to prevent it from drying out and keep it at room temperature. A standard package contains 2 sheets of puff pastry. If the room is warm, after 15 minutes you can start shaping the cake.
Step II. Sprinkle the table with flour or starch and roll out each sheet of dough so that it is 2 or 3 times wider than the chocolate bar. The height of the sheet should be approximately 3-5 centimeters greater than the tile. Before rolling out the dough, turn on the oven to preheat.
Step III. Place the rolled out sheet of dough on the parchment and place a chocolate bar in the middle of the sheet. Alternatively, you can cut the chocolate into pieces and place each piece on the dough at a short distance. In this case, the chocolate layer cake will appear larger in size due to the fact that the chocolate has melted.
Step IV. Take a knife and cut the sheet on both sides slightly obliquely into even strips (about 2 cm wide). Remove the corner parts. This way the layer cake will look aesthetically pleasing. Now grease the resulting cut parts with beaten egg 2/3 - this will give them fixation during baking. “Pack” the parts of the dough onto a chocolate bar - cover the chocolate with the top and bottom, then alternately with strips on the right and left, that is, crosswise.
You should get a kind of braid. Cut off and remove all excess. Brush the top of the layer cake with beaten egg to seal it during baking. The resulting form can be sprinkled with powdered sugar or ground walnuts.
Step V. Form the second layer cake in exactly the same way.
Step VI. Pre-grease the baking sheet with butter. You can replace it with odorless vegetable oil. The parchment with the formed pies should be placed on a baking sheet and baked in a heated oven at a temperature of 180-200 °C for 20-25 minutes. You should not focus on time; watch the degree of browning of the top of the layer cake.
You can check the readiness of the dish by piercing the pie with a match or a wooden stick. If nothing sticks to them, then the layer cake is ready and can be served.
If the dough sticks to a match or stick, the dish needs to be kept in the oven a little longer. To make the product soft, after removing it from the oven, it is recommended to cover it with a damp towel for 1-2 minutes. The baked goods will absorb moisture and become tender and soft.
The finished layer cake can be served hot or cooled. If you cut the dish while it is hot, the layers may stick together and the baked goods will lose their appearance. However, this will not make the layer cake any less tasty.
You can serve chocolate layer cake with tea, milk, coffee and other hot drinks.
Video about making chocolate layer cake
Tips for the recipe for puff pastry pie with chocolate
I would like to give some tips for the “chocolate layer cake” recipe that will help you prepare it, and it will look very appetizing.
Making your own puff pastry
The dough for making chocolate puff pastry can be purchased at the store, but you can also make it yourself. This will increase the time spent making the pie. To make it you will need 450 g of flour, 400 g of high-quality butter, a glass of water three-quarters full, two eggs, 6 drops of vinegar, a third of a teaspoon of salt.
You need to sift the flour, add all the ingredients (except oil) and knead the dough. The resulting mass should stand for a maximum of 15 minutes. Then add butter to the rolled out dough, fold it into an envelope and roll it out three times, each time cooling it in the refrigerator for half an hour.
How to avoid burning the dough
To avoid burning when baking, leave a bowl of water in the oven. It makes no difference what type of dough is used for baking. It can be of any type. You can grease the bottom of the mold with salt.
Long-term storage of finished baked goods
Pies seem fresh for a long time if they are stored in clay dishes, covered with a napkin or towel. This way they retain their taste for a long time.
Chicken egg substitutes
One chicken egg in sweet pastries can be replaced with:
- one tablespoon of cornstarch, diluted with two to three tablespoons of liquid;
- one banana, blended in a blender until liquid;
- two to three tablespoons of soy flour, whisked with a small amount of water until foamy.
Calorie content of foods possible in the dish
Whatever you cook - chocolate cake, chocolate layer cake, chocolate brownie - you can calculate the calorie content of the prepared baked goods using a calorie calculator.
Conventionally, all prepared dishes are divided into simple and complex based on calorie content.
The calorie content of simple dishes corresponds to the calorie content of their ingredients, since the weight of simple dishes does not change during the cooking process. Simple dishes include, for example, salads.
As for the calorie content of complex dishes, here everything happens exactly the opposite. Some ingredients of such dishes lose moisture during the cooking process, while others, on the contrary, absorb it. At the same time, the weight of the finished dish changes compared to the mass of its ingredients.
If you enter the data of the ingredients of a layer cake with chocolate into the calculator, then if the finished dish weighs 1 kg, the calorie content of 100 g will be 163 kcal, and the total calorie content of the finished dish will be 1630 kcal.
The table below shows the number of kilocalories included in the possible ingredients of a culinary product:
| Ingredients | Weight in grams | Number of kilocalories |
| Egg white | 100 | 45 |
| Egg yolk | 100 | 352 |
| Egg powder | 100 | 542 |
| Chicken egg | 100 | 157 |
| Ostrich egg | 100 | 118 |
| Walnut oil | 100 | 925 |
| Walnuts | 100 | 650 |
| Black English walnut | 100 | 628 |
| Black Persian walnut | 100 | 651 |
| Puff pastry | 100 | 400 |
| Puff pastry, fresh | 100 | 337 |
| Bitter chocolate | 100 | 539 |
We wish you bon appetit, culinary success and look forward to new recipes on the pages of our website!
Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.
Apple puff pastry puffs are one of the most popular filling options.
- 200 g margarine;
- 2 eggs for dough and 1 for greasing puff pastries;
- 3.5 stacks flour;
- 1 stack thick sour cream;
- sugar;
- 1 tsp. lemon juice.
First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.
Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.
Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.
We cut the apples into small cubes - first into slices 5 mm thick, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.
Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.
Place the puff pastries on a baking sheet covered with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.
On a note. It is better to take juicy, sweet and sour varieties of apples.
With cheese
Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.
- ready-made puff pastry (homemade or store-bought) - 300 g;
- TV cheese - 150 gr;
- melted cheese - 2 table. l.;
- egg;
- milk - 1 table. l.;
- sesame - 1 table. l.
For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.
Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.
With cottage cheese
Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.
- package of puff pastry - 500 g;
- granular cottage cheese - 300 g;
- sugar - 2 table. l.;
- egg for filling and egg for brushing.
Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.
Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.
Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.
On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.
Crispy puff pastries without filling
- yeast-free puff pastry - 500 g;
- a handful of flour for rolling out dough;
- powdered sugar;
- egg.
Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.
With meat
- yeast puff pastry - 600 g;
- minced pork - 300 g;
- onion - 1 unit;
- eggs - 2 units;
- salt, pepper, hops-suneli.
Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.
Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.
With cherry
- a glass of cherries;
- 4 tablespoons starch;
- ¾ stack. Sahara;
- egg yolk;
- sheet of prepared puff pastry.
It is necessary to prepare the cherries in advance: rinse and remove the pits.
Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.
How to cook with chocolate?
A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.
- 500 g puff pastry without yeast;
- egg;
- 2 chocolate bars.
A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.
So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.
Repeat the same with the remaining dough and the second chocolate bar.
Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.
On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.
Puff pastry with mushrooms
- mushrooms - 400 gr;
- puffy dough - 500 g;
- dill - a bunch;
- onion - 1 unit;
- boiled potatoes - 3 units;
- hard cheese - 100 gr;
- eggs - 2 units;
- salt, oil, pepper.
First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.
Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.
Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.
Beat the egg and pour in all the filling. Mix everything.
Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.
With Chiken
- 500-600 grams of homemade or purchased puff pastry;
- 2 chicken breast halves, boneless and skinless;
- 2 medium potatoes;
- 1 small onion.
Peel the onion and potatoes and cut them into small cubes.
Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.
Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.
With ham and cheese
- egg;
- 300 grams of ham;
- 200 g hard. cheese;
- 500 g of dough.
Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastry with beaten egg.
This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.
Unsweetened puff pastries with sorrel and cottage cheese
- banana - 1 unit;
- puffy dough - 1 layer;
- chocolate paste - 100-150 g;
- walnuts - 2 table. l. crushed kernels.
Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.
With sugar
Sugar puffs are also called puff tongues.
- 500 g puff pastry test;
- 50 grams of sugar;
- 50 ml of strongly brewed black tea (can be replaced with yolk).
The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.
As the wise saying goes: “Everything ingenious is simple!” This can be said about an amazing, original and light dessert, for which you will need a chocolate bar and puff pastry. If you don’t have a lot of free time, but want to enjoy something sweet, chocolate and homemade, you can use an excellent step-by-step recipe.
Cooking features
You don't need too many ingredients to make a braided puff pastry chocolate pie. Absolutely everyone who loves chocolate will like the dessert, so it’s eaten in a matter of minutes.
You can use black, white, milk chocolate; it is best to take it with nuts and raisins, but you can also use it without additives. To prepare, a recipe with a photo will help you cope with the task.
Ingredients:
- chicken egg – 1 pc.;
- puff pastry – 1 package;
- chocolate;
- nuts.
Culinary process technology:
First, you need to roll out the dough to form a rectangular layer. Its width will correspond to the length of the selected chocolate bar. Line a baking tray with special baking paper and place the rolled out puff pastry onto it. Place the chocolate bar in the center of the layer, as in the photo.
The next step is to make cuts, the width of which is about two centimeters. Start cutting from the filling to the edges, cutting along the bias. It is advisable to use a pizza knife, but using a regular knife will certainly work. Make cuts on both sides of the chocolate.
Carefully, carefully cover the entire chocolate bar so that it is not visible. Using a knife, you can lightly press the edges.
Beat the chicken egg with a fork and spread an even layer over the entire surface of the prepared puff pastry.
You can add nuts if you wish, but this is not necessary. Cut them into medium pieces and sprinkle on top of the pie.
Preheat the oven to 200 degrees. Then you can put the baking sheet with the pie in the oven for twenty-five minutes.
The layered chocolate masterpiece according to the original recipe is ready. Serve it with hot coffee, tea, cocoa or milk. You can enjoy the incredible taste and delicate aroma of homemade dessert.
Home version of the test
If you don't want to use a store-bought product, you can try to make it yourself. You will need the following ingredients:
- butter – 270 grams;
- flour – 450 grams;
- very cold water - 300 milliliters;
- fine salt - 1 teaspoon.
Cooking specifics:
- The dishes must be cold - this is a very important criterion for a successful recipe. Place the butter on a board, cut it into pieces, and put it in the refrigerator.
- Be sure to sift the flour so that it is enriched with oxygen. It will be tender and soft. Place the flour in a cooled container, add butter, chop with the blunt side of a knife to obtain a uniform consistency. Pour in ice water, stir with a cold spoon without stopping.
- Having achieved a homogeneous mass that does not contain lumps and has a smooth and even surface, make a ball and wrap it in cling film. Place in the refrigerator for half an hour. It is important to remember that your hands must be cold.
- Sprinkle the table with flour, remove the film. Using a rolling pin, roll out the cake, observing the dimensions: 45 by 15 centimeters, make the corners straight.
- Fold the top 1/3 inward, then the bottom. The result will be a square. Turn ninety degrees, roll out, pressing the seams. Refrigerate for twenty minutes.
- Then take it out and repeat the rolling process at least three times. In between, refrigerate for twenty minutes.
Do you love simple and impressive baked goods? Then you definitely can’t do without puff pastry! And as a delicious example, we offer an ideal example of the simplest baked goods - a chocolate pie made from puff pastry. There are only two significant ingredients in the recipe: chocolate and puff pastry. The chocolate cake is formed in literally 5 minutes, baked in 25. And the taste is simply amazing! No sweet tooth can resist!
The dough for such a pie can be used either with yeast or without yeast - there is no difference in taste at all, but visually with yeast the pies will be a little more fluffy. The recipe uses sheet dough because it defrosts faster and requires less fuss when shaping the pie.
Regarding the chocolate filling. You can use absolutely any chocolate: white, bitter or with filling - it’s just a matter of taste. In this case, dark chocolate (60%) is used. Try, experiment with fillings and enjoy the wonderful taste of layer cake with delicious filling!
In this recipe we will show you how to make a cake from 100 g of chocolate bar. Puff pastry pies are very easy to make and this pie is no exception.
Taste Info Sweet pies
Ingredients
- puff pastry yeast, sheet - 2 layers (450-500 g);
- chocolate (preferably dark) – 2 bars of 100 g;
- egg – 1 pc.,
- peanuts (optional) – a handful,
- flour or starch - for dusting.
How to make puff pastry pie with chocolate bar
First, defrost the dough. As a rule, the package contains 2 almost square layers of dough - take them out, place them on a work surface lightly sprinkled with flour or starch, be sure to cover them on top so that the dough does not dry out. If the room is warm, after 15 minutes you can continue working with the dough - it has defrosted.
Take one of the layers and roll it out a little thinner. It is better to calculate the size of the rolled out layer according to the size of the chocolate bar that will be in the filling. The width of the layer should be 2.5-3 times larger than the tile, the height should be 3-5 cm larger. As soon as you start shaping the pies, you can immediately turn on the oven to warm up.
Place a chocolate bar in the middle of the layer.
Next, we arm ourselves with a knife and make oblique cuts on both sides of the tile, starting from the top, as in the photo. The width of the strips is not particularly important; it can be adjusted at your discretion. We remove the corner parts of the dough from above and below - without them it will be easier to form a neat pie.
Brush the resulting strips approximately 2/3 of the way with beaten egg - it will help hold the strips in place during baking so that nothing will spread out. Now we hide the chocolate in the puff pastry: first we cover the top with a rectangular piece of dough, then one by one, folding the strips on top of each other. We also hide the bottom rectangle of dough under the stripes.
As a result, you should have a rectangular chocolate cake with a pigtail pattern on top. We form the second pie in the same way, after which we grease both tops with egg.
Already in this form, the pies are, in general, ready for baking. But to make them even more tasty and cute, you can sprinkle the tops with crushed nuts or any other topping: sesame seeds, poppy seeds, coke shavings, etc.
Place the pies on a baking sheet, lightly moistened with water or lined with parchment, and bake in a preheated oven at 190-200 degrees for about 25-30 minutes. (but it’s better to focus on the degree of browning of the tops).
You can cut and serve the finished pie with a chocolate bar after it has cooled down, or immediately. Although the chocolate melted during baking, it didn’t melt enough to leak out. The only problem is that the layers of hot puff pastry stick together a little when cut and the layered structure of the pie is not so clearly visible.
But layered chocolate cake is delicious both warm and cold. With tea, coffee or milk it flies away almost instantly. Bon appetit!
