How to Cook Perfect Best Chocolate Pastry

Best Chocolate Pastry. See more ideas about Chocolate pastry, Desserts, Chocolate. From cookies and brownies to pastries and cakes, I've ordered and devoured them all, and the very If you're traveling to NYC soon, or just want to experience the best chocolate desserts and pastries. Today, there are so many high-quality chocolate producers around the world that pinpointing the best can be like finding an M&M in a confetti pit.

Chocolate Eclairs with Burnt Caramel Pastry CremeBakers Royale. Better still, far from requiring elaborate cooking methods, chocolate pastry couldn't be simpler to Read on to discover how to make chocolate pastry and the best ways of putting it to delicious use… From easy Chocolate Pastry Cream recipes to masterful Chocolate Pastry Cream preparation Chocolate Pastry Cream Cooking Tips. Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. You can have Best Chocolate Pastry using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Best Chocolate Pastry

1. You need 4 1/2 of to 5 C flour total.
2. You need 1/2 C of sugar.
3. You need 1 tsp of salt.
4. You need 2 tsp of yeast.
5. It's 3/4 C of milk.
6. You need 1/2 C of water.
7. It's 1/2 C of shortening.
8. It's 2 of eggs.
9. You need 1/4 C of cocoa powder.
10. You need 1/2 C of or so sugar for filling.
11. It's 1 stick of softened butter.

Recreate this French bakery classic at home with this recipe and video tutorial! The Best Chocolate for Melting & Dipping: Pro Tips from a Pastry Chef. Take a few tips from this pastry chef — I've dipped a lot of chocolate in my time so let me give you the scoop. Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside.

Best Chocolate Pastry instructions

1. Stir together 1 3/4 C of the flour, sugar and yeast, set aside.
2. Heat milk, water and shortening until warm.
3. Stir into flour mixture, stir well, then add eggs and beat for 3 minutes, then add salt and stir.
4. Stir in remaining flour 1 cup at a time until you get a soft kinda sticky dough.
5. Knead a few minutes until smooth, then cover and let rest for 20 minutes.
6. On floured surface, roll dough out to 1/2 inch thickness.
7. Smear the butter, all the way to the edges, then sprinkle the cocoa powder on the butter, then sprinkle with a generous amount of sugar. At this point you can also sprinkle with chocolate chips.
8. Roll tightly then cut into 2 inch slices.
9. Arrange not quite touching in an ungreased 9x13 pan, cover with plastic wrap and let rise for 40 to 60 minutes.
10. Bake in preheated 350 oven for about 20 minutes, until set and slightly springy.
11. Invert on to plate right away, and let cool a little before frosting. I recommend a chocolate glaze of powdered sugar, cocoa, vanilla and splash of milk.

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