French · Dessert

Chocolate Filled Pastry

A lightened take on a chocolate-filled French breakfast pastry, built from a lean yeasted cocoa dough wrapped around a small core of dark chocolate instead of the usual butter-laminated puff pastry and chocolate batons. The result is a soft, chocolatey roll with real pastry character at a fraction of the usual calories.

25 minsPrep

15 minsCook

115 minsTotal

MediumLevel

Nutrition per serving

247Calories

6.6gProtein

8.9gFat

37gCarbs

6gSugar

3.6gFiber

243mgSodium

26mgChol

5.1gSat Fat

199mgPotassium

41mgCalcium

3.2mgIron

0.1mcgVitamin B12

0.2mgVitamin C

0gPolyol

0gAllulose

0gAlcohol

Goes well with

Moscato d'Asti local

French Hot Chocolate (Chocolat Chaud) international

vegetarian sweet-spot

Order in

Instructions

In a bowl, whisk together the flour, cocoa powder, sugar, salt and dried yeast.

Warm the skim milk until just tepid, then stir in the melted butter and pour into the dry mix; bring together into a shaggy dough.

Knead on a lightly floured surface for 6-8 minutes until smooth and slightly elastic (this is a lean, low-fat dough rather than a classic laminated one, so no butter block or folding is needed).

Cover and let rise in a warm spot for 45 minutes, or until roughly doubled.

Knock back the dough gently, divide into 2 equal pieces, and pat or roll each into a small rectangle about 10cm x 8cm.

Place half the chopped dark chocolate (8g) along one edge of each rectangle, then roll up tightly to enclose the chocolate, pinching the seam to seal.

Place both pastries seam-side down on a lined baking sheet, cover loosely, and let prove for 30 minutes until puffy.

Preheat the oven to 190°C (375°F).

Brush the pastries lightly with the beaten egg wash.

Bake for 14-16 minutes until deep golden brown and the chocolate inside is molten.

Transfer to a wire rack and cool for at least 5 minutes before eating, as the chocolate filling will be very hot.

Serves 2 portions · 2 adults, 0 over 10, 0 under 10