Chocolate and cream pastry roll
A VOLCANO OF INTENSE FLAVOUR
Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with créme patisserie and Chocovic chocolate chips.
Put all the ingredients together in the kneading machine and knead for about 20 min.
Add 82% dairy butter sheet to the 5.800 g of dough.
When the dough becomes elastic remove from the kneading machine.
Once the dough has been removed, spread it out in a 60x40 tin.
Once the dough has rested and the folds done, spread out to a 2 mm thickness.
Cut a 60 x 40 cm slice.
Spread the crème patisserie on top and sprinkle the chocolate chips.
Roll up the slice until you obtain a 60 cm long roll.
Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.
It's very important to line the mould with baking paper so the pastry roll doesn't stick to it.
Leave to ferment for 2 and a half hours at 28°C.
Bake at 165°C for 20 min.
Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy.
Fill with the Iroko filling.