Greek-style Chocolate Pastries

Flaky pastry that cracks under the tooth and crumbles on the plate. The center is made very soft by the addition of Greek yogurt, contrasting with the bold bitterness of melted dark chocolate.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Hard
• Calories: 722
• Protein: 11 g
• Carbs: 77 g
• Fat: 40 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 g Minimum butter sweet ( cold )
• 50 g Plain Greek yogurt ( at room temperature )
• 10 g Fresh baker's yeast ( crumbled )
• 30 g White sugar
• 75 ml Whole milk ( lukewarm )
• 75 g Dark chocolate ( cut into sticks )
• 0.5 piece Egg ( beaten for egg wash )
• 0.5 tsp Gray sea salt
• 8 piece Baking chocolate sticks ( Baking sticks )

Instructions

1. Sourdough preparation

   Warm the whole milk without burning it. Dissolve the fresh baker's yeast in it. Let it bubble for 10 minutes until a foam forms on the surface.

2. Kneading the dough

   Mix the wheat flour, white sugar, grey sea salt, Greek yogurt and the milk-yeast mixture. Knead until the dough comes away from the sides and becomes elastic. Let rest in the fridge.

3. Butter laminating

   Roll out the unsalted butter between two sheets of parchment paper to obtain a firm but malleable square. Enclose the butter in the rolled-out dough and perform three simple turns, respecting cold rest times between each folding.

4. Shaping and proofing

   Roll out the dough to 4mm thickness. Cut into 8 rectangles. Place two baking chocolate sticks at one end of each rectangle and roll loosely. Let rise at room temperature until the rolls double in size and wobble when the tray is moved.

5. Glazing and baking

   Beat the egg and brush the surface. Bake at 180°C. The crust should be golden brown and the layering visible on the sides. Let cool on a rack to keep the crispness.

Chef's tips

• The butter and the dough must have the exact same consistency during lamination to prevent the butter from breaking or melting.
• Do not glaze the sides of the pastries, as this would seal the layers and prevent them from rising.

Storage

Store in a paper bag at room temperature for 24h. Reheat for 2 minutes in a hot oven to restore crispness.