Greek-style Chocolate Pastries
Ingredients
- 250 gWheat flour (sifted)
- 125 gUnsalted butter (cold)
- 50 gPlain Greek yogurt (at room temperature)
- 10 gFresh baker's yeast (crumbled)
- 30 gWhite sugar
- 75 mlWhole milk (lukewarm)
- 75 gDark chocolate (cut into sticks)
- 0.5 pcEgg (beaten for egg wash)
- 0.5 tspGray sea salt
- 8 pcBaking chocolate sticks (Baking sticks)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in a paper bag at room temperature for 24h. Reheat for 2 minutes in a hot oven to restore crispness.
