Chocolate puffs are an amazingly airy, sweet and delicate dessert with melted chocolate and a unique vanilla flavor. This is a great occasion to get together for a warm family tea party. The recipe for making puffs is very simple, the number of ingredients is minimal, so even a novice cook can prepare such an appetizing dessert.

Ingredients

To prepare fragrant puffs with chocolate paste, you will need a minimum of products - dough (you can use ready-made yeast or yeast-free), chocolate and an egg.

If you don't have the time or inclination to roll out puff pastry, buy pre-rolled sheets.

Necessary products for puffs:

• ready-made puff pastry - 1 kg;
• dark chocolate - 200 g;
• chicken eggs - 2 pcs.;
• powdered sugar - at your discretion.

For puff pastry, chocolate can be used not only black, but also milk. It all depends on the taste preferences of the cook.

It is better not to use store-bought chocolate paste or icing, as during the cooking process it will become too liquid and will flow out of the puffs.

Cooking steps

1. If baking is made from a frozen base, it must first be defrosted. This is best done naturally, without using the microwave. Place the layer on the bottom shelf of the refrigerator for several hours - it will quickly defrost without losing taste.
2. Break the chocolate bar into equal rectangles, beat the eggs with a whisk or a blender.
3. Spread a sheet of dough on a table, previously sprinkled with flour, and cut into rectangles about 20 cm long, 10 cm wide. These are blanks for future puffs.
4. Step back a little from the edge of the sheet and lay out a piece of chocolate. Brush the edges with beaten egg and roll up. Thanks to the egg, the dessert will keep a beautiful shape and will not fall apart.
5. Line a baking sheet with parchment paper and brush the top of each layer with the egg mixture.
6. Send to the oven, preheated to 220 ° for half an hour. Sprinkle finished puffs with powdered sugar.

For decoration, you can melt a few slices of chocolate in a water bath and pour pastries with this icing. Incredibly tender puffs with chocolate are obtained from puff pastry, which have an airy texture.

A sweet and extremely tasty dessert can be prepared from a whole sweet bar without breaking it into slices. Original and unusual pastries will become a real decoration of any table, and are prepared in a matter of minutes.

Required products:

• ready-made dough - 350 g;
• dark chocolate - 100 g;
• chicken eggs - 1 pc.

1. Sprinkle a work surface lightly with wheat flour and spread the defrosted layer on it. Place a chocolate bar in the center.
2. Cut the edges into wide strips of approximately the same size. The cuts can be made even or the knife can be driven a little obliquely.
3. Using the cut side strips, carefully wrap the chocolate bar without gaps so that the puff has a neat rectangular shape.
4. Place on a baking sheet lined with parchment paper and brush generously with beaten egg. Bake the puff in the oven at 190° until a delicious golden color.

You can decorate the finished chocolate bar in the dough at your discretion - with powdered sugar, candied fruits, coconut flakes, fresh berries.

From the combination of puff pastry and a chocolate bar, you can make many other equally tasty and mouth-watering desserts. For example, both adults and small sweet tooth will appreciate the original cake.

Let's prepare the products:

• puff pastry - 1 kg;
• chocolate bar - 2 pcs.;
• condensed milk - 200 g;
• butter - 120 g.

Step by step cooking technology:

1. We start preparing the cake by baking the cakes: preheat the oven to 220 °, put the pre-rolled layer on a baking sheet greased with sunflower oil and bake for about 8 minutes. This must be done with each sheet.
2. Prepare the filling: break the chocolate bars into slices, pour into a small saucepan and place in a water bath (place the saucepan in a larger saucepan with boiling water). When the chocolate starts to melt, add butter to it.
3. Mix the icing thoroughly so that it acquires a uniform consistency, and remove from the stove. Add the condensed milk to the saucepan and stir well again.
4. Cut each baked cake into 4 identical squares, and then begin to form the cake.
5. Lay out the cakes one by one, pouring glaze over each. The number of layers depends only on your imagination.
6. Garnish the top cake with powdered sugar, coconut flakes, chopped walnuts or almonds, raisins, berries or fruit pieces. A cake sprinkled with grated white chocolate looks very appetizing and interesting.

Chocolate puffs are amazingly delicious, mouth-watering pastries that will surpass any store-bought desserts in taste. The ease and simplicity of cooking will appeal to any hostess, and the magnificent, refined taste will be remembered by every guest.

Puff pastry croissants with chocolate are a classic of the genre, the simplest products that can be baked from ready-made puff layers. But far from the only ones - from this type of dough you can cook pigtails, and rolls, and wickerwork, and puffs, and cookies, and cakes, and pastries. The secret of the popularity of croissants with chocolate puff pastry and other similar pastries is the ease of preparation and great taste.

What is puff pastry made from at home?

Among all culinary and confectionery products, puff pastry is the most popular. It has a special taste and calorie content, a variety of fillings and additives. Puff pastry products are served as appetizers and as an excellent dessert.

For baking, both ready-made puff pastry (semi-finished product) and home-made dough are used. Products made from homemade puff pastry have a wonderful taste, melt in your mouth and confirm the culinary skills of the hostess. There are many recipes for puff pastry, and you can choose the one that you like best in taste and work better.

To prepare products, puff pastry is cut into layers, rectangles, squares, rhombuses or figured, and then sent to the oven. Baking is also prepared from this dough with a preliminary shaping. In this way, bows, bagels, envelopes and other goodies are baked.

What is puff pastry made from at home? The main components of puff pastry are flour, butter, water and salt. Organic acids (acetic, citric, tartaric) and sometimes alcohol are also added to it.

Flour for making dough is taken only wheat of the highest grade. It should be dry, fresh-sweet in taste. It is pre-screened for enrichment with oxygen. From sifted flour, pastries are always more magnificent and tasty.

Water for the test is used cold, but not ice cold. Usually, by volume, it is taken 2 times less than flour.

Water in puff pastry can be replaced with milk. In this case, baking will be more tasty, but the dough will be less elastic. Therefore, it is better to use milk diluted with water. Egg yolks will replace milk and water in puff pastry. The dough with them will turn out more magnificent and tender.

Salt improves the taste of puff pastry and increases its elasticity. It is important to follow the recipe and add salt in the specified amount, otherwise the baking will turn out to be of poor quality.

Butter (or creamy margarine) is pre-cooled. You can use salted butter, then salt is added to the dough in a smaller amount. The higher the fat content of the butter, the more fluffy the baked goods will be. Butter is prepared in a special way before being added to the dough.

Acids (citric, acetic, tartaric) or lemon juice significantly improve the elasticity and taste of puff pastry.

Creams, berries and pieces of fruit, dried fruits, powdered sugar are used as additional components when baking from puff pastry. Puff pastry allows you to cook a huge range of pastries.

The great advantage of puff pastry is the speed of baking. It bakes well, and if the bottom burns a little, then this is easy to fix. It is enough to remove the burnt layer with a knife, and no one will guess that you overexposed the baking for a minute or two at a high temperature. Therefore, baking from ready-made puff pastry is within the power of even novice cooks, and then the experience of making such a dough with your own hands will come. A variety of fillings will allow you to surprise your loved ones every time with new pies, puffs and other products and your favorite puff pastry.

Pies with chocolate puff pastry in the oven

Closed layer cake with chocolate and cherry

Ingredients:

• 500 g puff pastry
• 250 g pitted cherries
• 200 g chocolate paste
• 50 g dried apricots, raisins
• 1 egg
• butter
• 3 tsp sugar
• cinnamon
• 1 st. l. water

Cooking:

Crack the egg into a separate bowl and beat lightly. About 1 st. l. Transfer the resulting mass to a separate glass, add water and mix. Add the pasta and cinnamon to the bowl with the remaining egg mass, mix. Wash dried apricots and raisins and pass through a meat grinder along with cherries.

Divide the puff pastry for the chocolate cake in half and roll out 2 layers the size of which corresponds to the size of your baking sheet or baking dish, trimming the protruding edges if necessary.

Grease a baking sheet with oil, put the first layer of dough on it, spread chocolate paste and cherries with dried apricots and raisins on top, cover with a second layer and carefully fasten the edges. Lubricate the cake with a mixture of eggs and water, decorate with any pattern and sprinkle with sugar. Place the tray in a preheated oven at 200°C for 20-30 minutes.

Layer cake with chocolate

Ingredients:

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• puff pastry - 1 pack (2 sheets)
• butter - 100 g
• condensed milk - 0.5 cans
• chocolate - 1 bar.

Cooking method:

Preparing a puff pastry pie with chocolate inside is very simple and fast enough, especially if you use store-bought dough. You can choose any brand and type of puff pastry. After all, each will make excellent puff, fragile cakes.

To defrost ready-made puff pastry, simply place it on the kitchen counter. The fact is that puff pastry is very tender, so it is advisable to defrost it at room temperature.

1. Roll out each sheet of dough into a thin layer.

Grease a baking sheet with sunflower oil, carefully place a rolled sheet of dough on it and bake in a preheated oven for 7 minutes. Puff pastry is cooked at a high temperature - 220 degrees.

2. While the cakes are cooling, prepare the chocolate cream. Remember his recipe, more than once it will come in handy for making a variety of desserts and cakes. The fantastic taste of this chocolate cream will blow your mind and will surely be remembered by your guests. The cream is being prepared in a water bath. Therefore, prepare special dishes in advance: a larger saucepan in which water will boil, and a smaller saucepan in which our wonderful cream will be cooked.

Break the chocolate bar into pieces. You can use it, the main thing is that the tiles are without various fillings and other additives.

Put a piece of butter on top of the chocolate.

3. Send a couple to a water bath. Gradually the chocolate and butter will begin to melt. Stir them, turning them into a liquid homogeneous mass.

Once you have achieved this, remove the pan from the heat and add half a can of condensed milk to the cream. Mix well. The masses are thick enough, so you need to make an effort to combine them well into one whole. As a result, you will get a beautiful, fragrant, slightly viscous chocolate cream.

4. The cooled puff cakes need to be cut off so that the edges of the pie look neat in the end. You can divide each cake into smaller squares and then you will get several cakes. In any case, “cut out” shapes of the same size from the cakes.

By the way, you need to form a puff pastry cake with chocolate cooked in the oven immediately on the dish on which you will serve dessert. Pour cream over the top layer of the cake so that it begins to drip down the sides of your treat. Grind the cut pieces. They are so fragile that you can do it with your hands. Sprinkle the resulting crumb generously over the top of the pie.

Puff pastry chocolate roll recipes

Puff rolls with chocolate and cinnamon

Ingredients:

500 g puff pastry, 4 tbsp. l. sugar, 1 egg yolk, 4 tbsp. l. cocoa powder, 1 tsp cinnamon, 1 tbsp. l. butter, 2 tbsp. l. powdered sugar

Cooking:

Roll out the puff pastry for the chocolate roll on a floured work surface, cut into strips 20 cm wide. Beat the egg yolk with sugar, add cocoa powder and cinnamon, mix. Lubricate the dough with melted butter, then apply a thin layer of egg-chocolate mass, roll up and cut into pieces 2-3 cm thick. Put the rolls on a baking sheet and bake at a temperature of 200 ° C until cooked. Sprinkle cooled rolls with powdered sugar.

Puff rolls with chocolate icing and prunes

Ingredients:

• 400 g puff pastry
• For filling: 300 g prunes, 150 g dark raisins, 2-3 tbsp. l. chopped walnuts, 1 tbsp. l. powdered sugar, 1 tsp. starch
• For glaze: 100 g dark chocolate, 4 tbsp. l. butter

Cooking:

Roll out the dough into a layer, cut into strips 25 cm wide. Rinse prunes and raisins, pour hot water, leave for 15-20 minutes, then drain the water, squeeze the dried fruits and pass through a meat grinder. Add nuts, starch and powdered sugar to the fruit mixture, knead thoroughly. Spread the filling evenly over the dough, roll up and cut into pieces 2 cm wide. Put the rolls on a floured baking sheet and bake at 200 ° C until cooked. Melt the chocolate in a water bath, add the butter, mix until the mass is homogeneous, cool slightly. Pour warm glaze over puff pastry rolls with chocolate, let cool.

Puff rolls with white chocolate, prunes and coconut flakes

Ingredients:

400 g puff pastry, 300 g pitted dates, 4 tbsp. l. coconut flakes, 100 g white chocolate, 2 tbsp. l. powdered sugar

Cooking:

Roll out the dough into a layer on a floured work surface, cut into strips 20-25 cm wide. Pass the dates through a meat grinder, mix with coconut flakes and grated white chocolate on a medium grater. Put the mixture in an even layer on the dough, roll it up, cut into slices 2 cm wide. Put it on a baking sheet covered with parchment and bake at a temperature of 200-220 ° C until cooked. Sprinkle cooled rolls with powdered sugar.

Roll puff with chocolate impregnation

Ingredients:

flour - 400 g, lard - 120 g, egg - 1 pc., vinegar, warm salt water; for the filling: eggs - 6 pcs., apples - 1250 g, lemon - 1 pc., sugar - 350 g, rum - 100 g, chocolate - 100 g, orange - 1 pc., flour - 120 g, vanillin.

From 400 g of flour, 20 g of lard, 1 egg, vinegar, warm salt water, knead the puff pastry, grease with melted lard, cover with a napkin and leave on the board. Then stretch the dough into a thin layer on a floured tablecloth, dry it and grease again with melted lard.

Before making a puff pastry roll with chocolate, you need to knead a biscuit mass of 6 eggs, 120 g of sugar, 120 g of flour, lemon juice, divide it into 20 parts and spread on a stretched layer with tubercles at the same distance (6–8 cm) from each other. Press one half of a small peeled soft apple into each biscuit tubercle.

Carefully roll up the puff layer and place the resulting roll in a greased baking sheet. Lubricate the surface of the product with melted lard and bake until golden brown.

From the remaining sugar, 200 g of water, 100 g of chocolate, vanillin, boil the syrup, cool and add orange and lemon juice, grated orange and lemon zest, rum to it. Soak the roll with the resulting solution.

Puff roll "Canada"

Ingredients:

• For test: 1½ cups flour, 100 g butter, ½ cup water, ⅓ tsp salt.
• For filling: 3 art. tablespoons flour, 100 g butter, 100 g chocolate, 1 cup sugar.

Cooking:

Prepare puff pastry. While the dough is in the refrigerator, prepare the filling: pour the sifted flour into the pan, fry it, stirring constantly, until light yellow, then add the butter, chocolate and fry a little more. After that, remove the pan from the heat and immediately add sugar. Mix thoroughly and refrigerate. Divide the finished dough into two parts, roll each into a round or square layer, put the filling on it in an even layer and roll it up. Both rolls of puff pastry with chocolate according to this recipe should be laid seam down on a greased baking sheet, put in an oven heated to 210 ° C and bake until cooked.

See photos of homemade puff pastry rolls with chocolate:

Chocolate Puff Pastry Cookie Recipes

Puff pastry with chocolate

Ingredients:

500 g puff pastry, 100 g dark chocolate, 100 g white chocolate, 4 tbsp. l. butter, 3-4 tbsp. l. nuts

Cooking:

Roll out puff pastry for cookies with chocolate into a layer 5 mm thick, cut into rectangles 5 × 7 mm in size and bake in the oven until cooked. The cookies should remain slightly warm. Melt dark chocolate in a water bath, add butter, grease one cookie and cover with another. Grate white chocolate on a medium grater and sprinkle over warm cookies. The chocolate should melt a little. Immediately sprinkle the cookies on top of the white chocolate with chopped nuts.

Puff pastry with chocolate "Hearts"

Ingredients:

400 g puff pastry, 4 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder, 100 g dark chocolate.

Cooking:

To prepare the liver from puff pastry with chocolate, you need to roll out a layer 3-5 mm thick, divide in half. Sprinkle one layer with chocolate grated on a coarse grater, put a second layer on it, press a little. Cut out cookies with a heart-shaped notch, put on a baking sheet and bake at a temperature of 200-210 ° C until cooked. Combine sugar with cocoa, add sour cream, mix. Put the mixture on low heat and, stirring constantly, cook until it starts to boil. Immediately remove the icing from the heat, cool slightly, grease the cooled cookies and sprinkle with grated chocolate.

Chocolate orange puff pastry

Ingredients:

600 g puff pastry, 100-150 g dark chocolate, 2 tbsp. l. butter, 200 ml orange juice, 2 tbsp. l. sugar, 2 tsp. gelatin

Cooking:

Roll out the dough into a layer 5-7 mm thick, cut out round cakes with a diameter of 5-6 cm. Make a notch in the middle with a spoon or pestle, put the cookies on a baking sheet and bake at a temperature of 200 ° C until cooked. Melt chocolate in a water bath, add butter, mix. Apply warm glaze with a brush to the recess to make a chocolate "bowl". Dissolve gelatin in warm orange juice, mix, add 2 tbsp. l. sugar, mix again, cool and pour the juice with gelatin with a teaspoon into the recesses smeared with chocolate. Carefully place the cookies on a serving dish and refrigerate to set the jelly.

Croissants from ready-made puff yeast dough: step by step recipes with video

It is better to cook croissants from yeast puff pastry - in this case they turn out to be more magnificent. Here are two step-by-step puff pastry croissant recipes that are easy to make at home.

Layered croissants with chocolate

Ingredients:

500 g puff yeast dough, 200 g chocolate, 3 tbsp. l. butter, 1 tsp. starch, 2 tsp. powdered sugar

Cooking:

According to the recipe, puff pastry for croissants with chocolate should be rolled out on a floured work surface into a layer 3-5 mm thick, cut into triangles. Soften the chocolate in a water bath, mix with butter, starch and powdered sugar, let cool slightly so that the mass is very thick, but not hardened. Put the filling on the base of the triangle, roll up. Spread the croissants on a baking sheet, leave for 10 minutes and bake in an oven heated to 220-230 ° C until cooked.

Layered croissants with chocolate and marzipan

Ingredients:

500 g puff yeast dough, 200-250 g almonds, 200 g sugar, 50 ml water, 100 g chocolate, 4 tbsp. l. butter

Cooking:

Prepare marzipan mass from ground almonds, sugar and water. Roll out the puff pastry into a layer 4-5 mm thick, cut into triangles, put the filling on the base of the triangle and roll up. Place the croissants on a floured baking sheet and leave for 10 minutes. Bake in an oven heated to 220 ° C. Melt the chocolate in a water bath, add the butter, mix so that the icing is homogeneous. Lubricate the croissants from the finished puff pastry with chocolate, melted to a liquid state, sprinkle with chopped almonds.

Watch the video "Puff Pastry Chocolate Croissants" to better understand the baking technology:

Chocolate cakes from yeast-free puff pastry

Puff pastry with chocolate and nuts

Ingredients:

500 g ready-made puff pastry, 250 g butter, 250 g chopped nuts, 100 g boiled condensed milk, 50 g grated chocolate, a few drops of rum essence

Cooking:

To make a cake with chocolate from puff pastry, you need to roll out a layer 4-5 mm thick, cut out 3-4 cakes with a sharp round notch with a diameter of 5-6 cm. for one cake. Lay them out on a baking sheet moistened with water. Bake at 260°C until golden brown. Cool down. For the cream, beat the butter with a mixer until smooth, adding condensed milk. Add grated chocolate and essence. Layer the finished cakes with cream and combine. Grease the top and sides of the cakes with cream and sprinkle with chopped roasted nuts.

Puff pastry chocolate cake

Ingredients:

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• 250 g puff pastry
• 100 g raspberries
• 200 g milk chocolate
• 3 peaches
• 1 egg
• butter
• powdered sugar

Cooking:

Roll out the yeast-free puff pastry for chocolate cakes and cut out 3 circles, the diameter of which would be slightly larger than the diameter of the peaches.

Rinse the raspberries thoroughly and sort. Wash the peaches, cut them in half, remove the pits and cut into small pieces. Chocolate is also divided into small pieces. Whisk the egg.

On the circles of dough in a circle, lay the slices of peach, chocolate, in the center - a few raspberries, brush with an egg. Grease a baking sheet with oil, lay out the prepared cakes and place in an oven preheated to 200 ° C for 10–15 minutes. Sprinkle finished cakes with powdered sugar.

As you can see in the photo, puff pastry cakes with chocolate according to these recipes look very appetizing:

Puff pastry with chocolate

Ingredients:

• 450 g puff pastry
• 100 g melted chocolate
• 50 g granulated sugar
• 1 egg
• butter

Cooking:

Roll out the puff pastry for baking with chocolate into a layer 5–10 mm thick and place on a baking sheet previously greased with butter. Beat the egg lightly, grease the dough with the resulting mass, sprinkle with sugar and leave for 10 minutes. Cut the dough prepared in this way into small sticks of about 5 × 10 cm.

Place the baking sheet with the cakes in a preheated oven at 200°C for 15–20 minutes. Take the cookies out of the oven and pour over the melted chocolate.

Festive puff pastry chocolate cake

Ingredients:

• 400 g puff pastry
• 100 g dark chocolate
• 50 g of any berries
• 1 egg yolk
• butter
• sugar
• coconut flakes

Rinse the berries and sort carefully. Chop the chocolate into pieces. Whisk the yolk a little.

Roll out the dough into a layer 5–10 mm thick, cut into several triangles and give each a Christmas tree look.

Grease a baking sheet with oil, lay out the dough, grease it with beaten yolk, decorate with berries and small pieces of chocolate, placing decorations at the ends of the “branches” of the Christmas tree. Place the tray in a preheated oven at 200°C for 20-30 minutes. Remove the finished cakes from the oven and sprinkle with coconut flakes and powdered sugar.

Cakes with chocolate puff pastry "Magic chest"

Ingredients:

• 200 g flour, 200 g butter, 1/2 cup water, 1 g salt.
• For cream: 100 g powdered sugar, 1/4 cup milk, 100 g chocolate, 1 tsp. flour, 1 g vanillin, 4 eggs, 50 - 70 g nuts for sprinkling.

Cooking method. Pour the flour on the board with a slide, pour cold water into the recess in the middle, in which salt is dissolved. Using a knife, knead the dough and refrigerate for 30 minutes. Put the finished dough on a floured board and roll it into a 1 cm thick layer. In the middle, put a piece of butter 2 times thicker than the dough layer, and 2 times smaller than the layer in size. Close the layer of butter with the edges of the dough in the form of an envelope and roll it out with a rolling pin. Then fold the sheet in half again and roll it lengthwise so that the folded edge remains on the right. Repeat this process 2 more times, after each rolling, placing the dough in the refrigerator for 15 minutes. Roll out the dough for the last time to a thickness of 3-5 mm, cut into 2 parts and bake on a sheet in a non-hot oven.

Boil milk with vanilla and chocolate. Beat the yolks with sugar and flour, add hot milk. Bring this mass over the fire to the density of sour cream, adding whipped squirrels at the end of the procedure. While stirring, warm the entire mixture over a fire. Then grease the cooled baked dough layer with this mixture and cover with the second layer.

Top with cream and sprinkle with chopped nuts (walnuts or hazelnuts). Cut the product into even pieces measuring 6x10 or 4x7 cm.

Chocolate puff pastries with strawberries

Ingredients:

Dough: 150 g flour, 150 g sugar, 6 eggs, 50 g cocoa powder. Cream: 200 ml cream, 60 g sugar, 10 g gelatin, 150 g pureed strawberries. Decoration: cream flowers. Lubrication and sprinkling of molds: butter and breadcrumbs.

Cooking:

Beat the eggs with sugar, add the sifted flour, cocoa powder to the resulting mixture and mix until a homogeneous mass is obtained. Put the biscuit dough into a square shape, greased with a thin layer of oil and sprinkled with breadcrumbs, and place in an oven preheated to 200–220 ° C for 25–35 minutes. Refrigerate the finished biscuit.

Prepare the cream: beat the eggs with cream and sugar, add the gelatin previously diluted in warm water to the resulting mass and mix well. Divide the cream into two parts, add the pureed strawberries to one of them and beat again.

Cut the biscuit lengthwise into two pieces. Spread cream with strawberries on one of them and cover with the second half on top. Coat the entire top and side surfaces of the product with cream.

With a sharp knife, carefully cut the cooked biscuit into six equal rectangular pieces.

Using a special pastry bag or syringe, deposit cream leaves and rosebuds on the surface of each cake.

Puff pastry with chocolate inside

Puffs with poppy seeds and chocolate paste

Ingredients:

• 400 g instant puff pastry
• 100 g poppy seeds, peeled walnut kernels, plum jam
• 50 g butter, chocolate paste
• 1 egg

Cooking:

Roll out the dough into a thin layer and cut with a round mold into small circles. Sprinkle half of the mugs with poppy seeds, the other half with walnuts. Then brush the blanks with a lightly beaten egg, place in a baking dish greased with butter, and bake in an oven preheated to 250 ° C for 30 minutes.

Cool the finished puff pastry with chocolate, spread half with plum jam, place the remaining half of the mugs on top and brush with melted chocolate paste.

Bananas in puff pastry with chocolate (2 options)

Bananas in puff pastry with chocolate

Ingredients:

• Puff pastry (ready frozen) - 500 g
• Bananas - 4 pcs (peeled)
• Sugar or powdered sugar - 2-3 tbsp
• A little oil (for greasing the baking sheet or pan)
• For impregnation: chocolate - 2 tbsp. spoons or other additives (to taste) - nuts, dried fruits, syrups, jams, creams, etc.

Cooking:

1 option.

Defrost the dough, cut into long strips 1.5 - 2.5 cm wide. Wrap a banana in strips of dough, place on a greased baking sheet, sprinkle with sugar. Bake bananas in puff pastry with chocolate in a preheated oven for 10 - 20 minutes (temperature 200-220 º C) or until the top crust is lightly browned. The baking time depends on your oven and the thickness of the dough. Watch carefully so that the dough does not burn.

Option 2.

Cut the dough into squares, the side of which is equal to the length of the banana. Sprinkle with sugar, put a banana and a piece of chocolate on one half of the square, cover the other. Sprinkle with sugar, bake, as in the first version. Serve hot or cold.

As you can see in the photo, bananas in puff pastry with chocolate according to this recipe can be poured over with any sweet cream - chocolate, condensed milk, syrup, jam or garnished with fruit:

Puff pastry braid recipe with chocolate

Puff pastry with chocolate

For the puff pastry with chocolate you will need:

• puff pastry
• chocolate bar
• 1 egg
• chopped nuts

Cooking:

Lay baking paper on a work surface, and puff pastry on it. Place a chocolate bar exactly in the middle of the puff layer. Make cuts on the dough about 2 cm wide. Start from the chocolate bar to the edge of the dough, cutting a little along the oblique. It is most convenient to do this with a pizza cutter, but it will work with a regular knife too. Make the same cuts on the other side. Now start folding the resulting cut pieces of dough onto the chocolate bar crosswise, braiding the "pigtail". With the remaining dough, carefully but gently close the ends of the puff pastry chocolate braid on both sides. Brush the resulting pie evenly with the egg. Now sprinkle nuts on the braid if you like. When finished, place the pigtail in an oven preheated to 200 degrees. After 20-25 minutes, your puff pastry with chocolate is ready!

Puff pastry is loved by many, because baking from it always turns out delicious. The most delicious and versatile puff pastry thing is puff pastry. With what only they do not happen: with an apple, with cottage cheese, with condensed milk, with cheese, with sausages. But of course, the most delicious - with chocolate. This is a kind of answer to French croissants, which is in no way inferior in taste and visual appeal.

Chocolate and puff pastry seem to be made for each other: under the delicate juicy layers, a viscous chocolate middle is hidden. A puff with chocolate, the calorie content of which is very high, will give a feeling of fullness, good mood and “bring back to life” the most unlucky day.

So, as they say, take pens and papers! Now you will learn a lot of delicious recipes that will win the hearts of your loved ones.

Easy puff pastry step by step

In order to prepare puffs, you need to prepare the base - puff pastry. This dough is quick and easy to prepare, and most importantly, the probability of failure is reduced to zero. Yes, and pastries from puff pastry always turn out to be outstanding and tasty.

In order to prepare a dough weighing 700 - 800 gr., You need the following:

Ingredients:

• Butter - 200 gr.;
• Egg - 1 pc.;
• Water - 250 ml;
• Flour - 500 gr.;
• Vegetable oil - 1 tablespoon;
• Sugar - 1 tsp;
• Salt - 1 tsp;
• Table vinegar - 1 tbsp.

Please note: the water for the dough must be warm. Also, remove the butter from the refrigerator in advance so that it becomes soft.

Cooking steps:

1. Pour a glass of water into a deep bowl and add salt and sugar to it. Mix well, until the bulk products are completely dissolved;
2. Add vinegar to the mixture and stir;
3. Crack an egg into a bowl, mix well.
4. Add the pre-sifted flour in portions to the liquid mixture and knead the dough;
5. Divide the dough into four equal parts and roll them into rectangles;
6. We coat each part, like a sandwich, with a thick layer of butter;
7. We take a rolling pin and carefully, starting from the beginning of the rectangle, roll dough with butter on it;
8. When the rolling pin is in the “coat” of dough, cut it lengthwise. We get a tall rectangle of a smaller size;
9. We fold it in half, wrap it in cling film and put it in the refrigerator.

Please note: the dough should be elastic, dense, but soft. You can increase or decrease the amount of flour as needed.

Puff pastry with sour cream in five minutes

Ingredients:

• Butter - 200 gr.;
• Sour cream - 100 gr.;
• Egg - 1 pc.;
• Flour - 350 gr.;
• A pinch of salt.

Cooking steps:

1. In a bowl, sifting flour;
2. Add butter to the flour and knead everything well with your hands until crumbs form;
3. Add sour cream and one egg yolk to the mixture;
4. Knead the dough. It should be non-sticky and elastic.

Attention: If you are too lazy or do not have time to cook the dough yourself, just buy it in the store. It will be no worse than homemade and will save your time and effort.

That's all! Delicious puff pastry is ready, now it's time to think about the chocolate filling.

chocolate heart

The dough is dough, and what you fill it with will determine the taste of puff pastries. Therefore, you need to choose the filling wisely:

• It should be chocolate, not sugar. Choose one with a good percentage of cocoa and a minimum of flavors and dyes. If you chose chocolate paste for the filling, apply the same rule to it;
• The chocolate paste should be thick so that it does not leak out during the baking process;
• Do not use sugar when preparing fillings, it is better to replace it with powdered sugar, otherwise you will feel “sand” on your teeth;
• A convenient substitute for a solid bar of chocolate are chocolate "buttons", which also come in different types and are sold by weight.

Universal chocolate cream: 

Ingredients:

• Cocoa powder - 50 gr.;
• Powdered sugar - 200 gr.;
• Butter - 100 gr.

Please note: in no case do not replace cocoa powder with cocoa drinks! They contain sugar and milk powder, which will spoil the taste of the cream.

Cooking steps:

1. 1. In a deep cup, mix cocoa and powdered sugar;
2. 2. Add butter and knead everything with your hands to make a dense chocolate lump;
3. 3. Pinch off small pieces from the lump and place in the future puff.

Please note: the oil must be very soft, so take it out of the refrigerator in advance, or place it on the battery.

Custard chocolate cream:

Ingredients:

• Milk - 250 ml;
• Powdered sugar - 50 gr.;
• Corn starch - 30 gr.;
• Cocoa - 1 tablespoon;
• Butter - 10 gr.;
• Egg - 3 pcs.;
• Flour 30 gr.

Cooking steps:

1. Separate the yolks from the proteins in a separate bowl;
2. Add cocoa, starch and flour to the yolks and mix thoroughly;
3. Pour milk into a saucepan and add powdered sugar to it;
4. We put the pan on a slow fire and bring it almost to a boil;
5. While constantly stirring in a thin stream, very carefully pour the milk into the bowl with the yolks. Don't let the yolks boil!
6. Pour everything back into the pan and put on a slow fire;
7. Constantly interfere;
8. When the cream boils, cook, stirring for about half a minute;
9. Remove the cream from the heat and put the butter in it;
10. Stir until oil dissolves.

If you combine universal puff pastry and universal chocolate, you get a great chocolate puff! But after all, we know that even buckwheat porridge can be cooked in different ways, which is why the recipe of each hostess is unique, as is the taste of her baking.

Recipe for puffs with banana and chocolate

Ingredients:

• Puff pastry - 450 gr.;
• Egg - 1 pc.;
• Banana - 2 large;
• - 40 gr.;

Cooking steps:

Layered envelopes with chocolate

Ingredients:

• Puff pastry - 500 gr.;
• Egg - 1 pc.;
• Chocolate (milk or bitter) - 1 bar;

Cooking steps:

1. Roll out the dough in the shape of a square;
2. Cut the dough into 9 small squares;
3. Chop the chocolate with a knife into small pieces;
4. We spread the chocolate in the center of the squares;
5. We connect the opposite edges of the squares to each other in the center. We pinch the center well;
6. We put the envelopes on a baking sheet and grease them with egg yolk;
7. We bake puffs with chocolate for about 20 minutes at a temperature of 200 degrees.

Roll with nuts and chocolate from puff pastry

Ingredients:

• Puff yeast dough - 250 gr.;
• Chocolate (milk) - 1 bar;
• Walnuts - 100 gr.;
• Egg - 1 piece.

Cooking steps:

1. Roll out the dough, but don't make it too thin;
2. In the middle of the resulting rectangle, put the whole chocolate bar;
3. Chop the nuts with a knife or grind in a blender;
4. Sprinkle chocolate with nuts. Leave a few nuts for decoration;
5. Make horizontal cuts on the sides of the dough rectangle;
6. "Braid" the filling into the dough;
7. Lay the roll on a silicone mat or parchment paper on a baking sheet;
8. Beat the egg well and brush the surface of the roll with it;
9. Decorate the roll with nuts on top;
10. Bake in the oven for about 15-20 minutes at 200 degrees.

Look carefully at the recipe with the photo, “braiding the dough” only sounds scary, in fact it is very easy.

Instead of walnuts, you can also use hazelnuts, pecans, orange zest and coconut flakes.

Croissants with chocolate

Ingredients:

• Puff pastry - 500 gr.;
• Chocolate paste - 1 can;
• Egg - 1 pc.

Cooking steps:

1. Roll out the dough into a large circle;
2. Cut the circle into pieces, as if you were cutting a pizza;
3. On the wide part, slightly stepping back from the edge, put a little chocolate paste with a spoon;
4. Start rolling the croissant from the wide edge towards the spout;
5. Put the croissants on a baking sheet so that the tip is at the bottom, otherwise the product may turn around;
6. Bake for about 15 minutes at 230 degrees.

Rolls with cinnamon, chocolate, nuts and raisins

Ingredients:

• Puff pastry - 400 gr.;
• Raisins - 150 gr.;
• Walnuts - 100 gr.;
• Chocolate paste (cream) - 300 gr.;
• Cinnamon - 1 tsp

Cooking steps:

1. Roll out the dough into a rectangle;
2. Soak raisins and nuts in warm water for about 15 minutes;
3. Grind the nuts with a knife or blender;
4. Chop the chocolate with a knife. It can melt in a blender;
5. Combine raisins, nuts, chocolate and cinnamon in a bowl. Mix;
6. Spread the filling evenly on top of the dough;
7. Roll the dough into a roll and cut it into small pieces with a very sharp knife. Be careful, because of the heterogeneity, the filling may crumble;
8. Arrange the pieces on a baking sheet lined with baking paper;
9. Cook the rolls in the oven for 20 minutes at a temperature of 200 degrees.

Secret: If the pastries are sprinkled with cold water before being sent to the oven, they will turn out to be more ruddy and crispy.

Pour a cup of tea, take a hot chocolate puff and let the whole world wait!

Chocolate is a typical ingredient in sweet pastries. It is used for decoration, glazing products, in the preparation of bases and creams. The most successful combination is puff pastry with chocolate. If your favorite taste can be lost in ordinary yeast baking, then the crispy crusts of this base always emphasize chocolate accents by 100%. Top popular recipes are croissants, bagels, puffs, buns, rolls and braids. They make a great addition to your morning tea.

Croissants with chocolate filling

Puff pastry croissants, whose recipe with chocolate comes from France, are easy to prepare. If there is not enough time, you can safely use frozen semi-finished products, although the dessert will turn out much tastier from the homemade base. For the filler, chocolate slices or liquid paste are used.

Method 1

Composition of ingredients:

• ready-made puff pastry on a yeast basis - 250 g;
• chocolate (grade to taste) - 100-gram bar;
• chicken egg - 1 pc. for lubrication.

Sugar can be added if desired, but the filling is already sweet.

Cooking technique:

1. Break the tile into squares of the same size.
2. Defrost puff pastry (if using a ready-made product) or cook it yourself, following the classic recipe.
3. Lightly stretch the sheet.
   
4. Cut the croissant base into isosceles triangles of the same size.
5. Lay a chocolate slice at the base of each figure and roll the product into a tube.
6. Slightly turn the edges to one side, imitating the shape of a crescent.
7. Lay the blanks on an oiled baking sheet so that the top edge of the dough is on top.
8. Beat an egg and brush the surface of each croissant with it.

French buns are baked very quickly (no more than 20 minutes at 200 degrees). Readiness indicator - the appearance of a golden crust and aroma floating around the kitchen.

Method 2

Composition of ingredients:

• puff pastry - 500-gram package;
• chocolate paste - 1/3 can;
• egg - to lubricate the surface.

Croissants with puff pastry chocolate paste are prepared in the same way as in the previous recipe, with the only difference that you do not need to break the chocolate, but immediately spread the pasta with a spoon for the filling.

Pigtail with chocolate

The fastest way to make a homemade dessert is to pack a whole chocolate bar in a puff base. However, some care will be required when weaving the strips, otherwise the pastry will turn out to be untidy in appearance, and most of the chocolate will flow out through the gaps left, which will eventually burn.

Composition of ingredients:

• puff pastry - 1 pack. (it is better to use a yeast-free semi-finished product);
• chocolate (milk, dark or bitter) - 2 bars;
• egg - 1 pc.;
• crushed nuts or sesame seeds - for sprinkling.

Cooking technique:

1. Defrost the puff.
   

   By the way! If it is divided into 2 layers, you get 2 pigtails. From a single fragment, one product will come out, but longer. If desired, it can be cut in half, but it is better to do this with ready-made pastries. So the chocolate in the puff pastry will be better preserved (the risk of it leaking through the seams is significantly reduced).

2. Shape the dough into a rectangle or oval. Its final value should be 3 times the size of the chocolate.
3. Lay the puff base on baking paper and place the tile in the center.
4. On each side, make oblique cuts, retreating from the future filling about 1 cm.
5. Start wrapping the tile with the resulting ribbons, trying not to leave empty gaps.
6. Lightly beat the egg with a fork, and brush the surface of the pigtails with it.
7. Sprinkle the top with additional nut crumbs or sesame seeds.

Bake for half an hour at medium heat until browned.

Puff roll with chocolate filling

Another solution to what to cook with puff pastry is a sweet rolled dish with chocolate. You can make 1 large sweet or portioned products. The taste of chocolate in this recipe is diluted with pistachios.

Composition of ingredients:

• yeast-free dough - 1 layer in 200 g;
• powdered sugar - 3 tablespoons;
• milk chocolate with peanuts - 90 g;
• peeled pistachios - a small handful;
• water - 2 tbsp.

Cooking technique:

1. Melt the hazelnut chocolate or grate it (it will be a little easier to work with shavings later).
2. Lay out a layer of dough on the parchment, after stretching it slightly with your hands.
3. Lubricate the surface of the base with liquid chocolate or sprinkle with chocolate-nut chips (during cooking, it will melt and form a single layer of filling, the main thing is not to leave large uncovered areas).
4. Grind pistachios (by hand with a rolling pin, or using kitchen helpers).
5. Roll the workpiece into a roll.
   

   By the way! At this stage, cooking can be stopped and the product can be baked. But it is better to give it an original shape: make a vertical cut, not reaching 1 cm to the edge, and then twist them in a spiral.

6. Moisten the top of the roll with water and send to bake at 200 degrees. After 20 minutes, a delicious puff dessert is ready.

Removed from the oven, let the cake cool slightly, and then sprinkle it with powdered sugar. It is forbidden to sweeten a still hot roll, the dressing will melt and spoil the look of the product.

Layer cake "Chocolate delight"

If you have a little more time left, you can try the original step-by-step pie recipe. Only a yeast-free base is suitable for it, excessive splendor in this case will make the pastry not as appetizing as it was originally intended.

Ingredients for the base:

• puff pastry - 500 g;
• powder and cocoa - 3 tbsp each each;
• softened butter - 2 tablespoons;

For filling:

• eggs - 5 pcs.;
• flour and powder - 3 tbsp each each;
• chocolate mix of bitter and milk tiles - 240 g;
• butter translated into a liquid state - 120 g.

Cooking technique:

1. Without being too zealous, roll out 1 sheet of dough (so as not to damage the puff structure).
2. Brush it well with oil, sprinkle with cocoa and sweeten with powder. You can immediately take 6 tbsp. Nesquik (it already contains sugar, so a double portion of it is enough for the pie).
3. Roll the puff sheet into a tight roll and put it in the freezer. So it will be easier to cut it into neat pieces that do not unwind.
4. When the workpiece has seized, cut it into 0.5-1 cm and lay them in a deep form. Pieces of puff pastry should touch.
5. Melt chocolate over steam.
6. Lightly beat the eggs, add the powder, butter and flour to them.
7. Combine liquid chocolate with the egg mass and pour the filling into the rolls in the form.
8. Cover the pie with the remaining sheet of puff pastry, cut off the excess and pinch the edges.

Dessert is baked at standard 180 degrees for about 40 minutes. If desired, the recipe can be supplemented with pieces of fruit. They will pleasantly dilute the taste of the sweet filling.

Chocolate puffs

The easiest way to turn a package of convenience food and a chocolate bar into a fresh homemade cake is to make puff pastry buns with chocolate. They are prepared in a similar way to croissants, the difference is only in the folding technique.

Composition of ingredients:

• puff pastry - 0.5 kg;
• chocolate without fillers - 1 pc.;
• egg - for lubricating the surface;
• powder - for filing (you can without it).

Cooking technique:

1. Defrost the puff base.
   

   By the way! The semi-finished product should be thawed gradually. At night, the packaging must be moved from the freezer to the top shelf of the refrigerator. Under such conditions, the base will be ready for work in the morning.

2. Break chocolate into rectangles. If a product is available that is low in cocoa beans and oils, it may break unevenly. It is better to cut such an ingredient with a knife.
3. Cut the puff pastry flattened on the working surface into rectangles measuring 9 by 18 cm.
4. Form puffs. Method 1. Lay, stepping back a little from the edge, chocolate on a 9-centimeter side and roll up. A tight fit of the dough is not required here, otherwise the baking will not turn out airy. This form does not need pinching the edges. Method 2. Mentally divide the dough layer in half, put chocolate in the center of one of the sides. Moisten the edges of the base with a raw egg and cover with the free part.
   Make notches along the edges of the puff with a fork. This additional measure for bonding will keep the filling from flowing out and give the baked goods an interesting look.
5. The final touch is laying out on a baking sheet and coating with an egg.

Chocolate puffs are prepared in 25 minutes, but the oven heat should be set to 220 degrees. Cooled buns can be decorated with a pattern of melted chocolate and sprinkled with powder.

Bagels with chocolate

Another option to diversify the sweet table is to make bagels with chocolate from puff pastry.

Composition of ingredients:

• puff pastry (preferably without yeast) - 1 pack .;
• chocolate paste - for filling (its quantity can be changed according to taste);
• peach or apricot jam with pieces of fruit - 100 g.

Cooking technique:

1. Straighten the defrosted base, roll it out a little if necessary.
2. Cut the puff base of future bagels into triangles.
3. Along the base of the triangle, lay out a spoonful of chocolate paste (or a square of chocolate if there was no paste) and a fruit slice of jam (if the pieces are small, you can add them 2-3 pieces).
4. Roll the pieces of dough into a roll and carefully transfer to a baking sheet covered with parchment.
5. The surface can be lightly sprinkled with water to make the products shiny.

Puff bagels are baked for 20 minutes at 200 degrees. If the capabilities of the stove allow, then ideally set the "Convection" mode.

Bananas in puff pastry with chocolate

Puff pastry with chocolate and banana is all you need to prepare a dish that will win the hearts of little sweet teeth. Baking can be given an unusual ring shape. This will significantly speed up baking and make serving puff dessert more interesting.

Composition of ingredients:

• thawed puff pastry - 300 g;
• ripe banana - 1 pc.;
• chocolate - 50 g;
• chocolate paste (Nutella is suitable) - 80 g;
• egg - for greasing.

Cooking technique:

1. Shape the puff pastry into a rectangle with sides 30 cm and 25 cm.
2. Cut the banana into slices and lay them on the long side of the base.
3. Drizzle fruit slices with Nutella.
4. Cut the free part of the dough to the middle with ribbons 1 cm wide.
5. Roll into a tight roll, give it the shape of a ring, seal the edges well and transfer to a baking sheet.
6. Place a small round ovenproof dish in the empty center and place the chocolate pieces in it.
7. Beat a raw egg and generously grease the puff ring with it.
8. Bananas are baked in the dough for 25 minutes. A ruddy fragrant crust and completely melted chocolate will help determine the degree of their readiness.

According to the resulting notches, the ring can be broken off directly with your hands and dipped in liquid chocolate.

Puff pastry with chocolate is always a winning combination. The considered recipes will become a lifesaver if guests unexpectedly descended, because it takes a minimum of time to cook. Yes, and many housewives have a package of frozen semi-finished products and chocolate in stocks of the freezer.

As the wise saying goes: “Everything ingenious is simple!”. This can be said about an amazing, original and light dessert, for which you need a chocolate bar and puff pastry. If you do not have much free time, but want to enjoy something sweet, chocolate and homemade, you can use an excellent step-by-step recipe.

Cooking features

To prepare a pigtail, a pie with puff pastry chocolate, you do not need too many ingredients. Absolutely everyone who loves chocolate will like the dessert, so it is eaten in a matter of minutes.

You can use black, white, milk chocolate, it is best to take with nuts and raisins, but you can also without additives. To cook, a recipe with a photo will help you cope with the task.

Ingredients:

• chicken egg - 1 pc.;
• puff pastry - 1 pack;
• chocolate bar;
• nuts.

Technology of the culinary process:

First you need to roll out the dough to get a rectangular layer. Its width will correspond to the length of the selected chocolate bar. Line a baking sheet with parchment paper and place the rolled out puff pastry on it. Lay the chocolate bar in the center of the layer, as in the photo.

The next step is to make incisions, the width of which is about two centimeters. Start cutting from the filling to the edges, cut along the oblique. It is advisable to use a pizza cutter, but using a regular knife will certainly work too. Make cuts on both sides of the chocolate.

Gently, carefully close the entire chocolate bar so that it is not visible. Using a knife, you can lightly press the edges.

Beat the chicken egg with a fork, grease the entire surface of the prepared puff “pigtail” with an even layer.

You can add nuts if you like, but it's not necessary. Cut them into medium pieces, sprinkle the cake on top.

Heat the oven to 200 degrees. Then you can send the baking sheet with the pie to the oven for twenty-five minutes.

The puff-chocolate masterpiece according to the original recipe is ready. Serve it with hot coffee, tea, cocoa or milk. You can enjoy the incredible taste and delicate aroma of homemade dessert.

Home version of the test

If you do not want to use a purchased product, you can try to cook it on your own. You will need the following ingredients:

• oil - 270 grams;
• flour - 450 grams;
• very cold water - 300 milliliters;
• fine salt - 1 teaspoon.

Cooking specifics:

1. The dishes must be cold - this is a very important criterion for a successful recipe. Butter is placed on a board, cut into pieces, sent to the refrigerator.
2. Be sure to sift the flour so that it is enriched with oxygen. It will be tender and soft. Send the flour to a chilled container, add the butter, chop with the blunt side of the knife to get a uniform consistency. Pour in ice water, stir with a cold spoon without stopping.
3. Having achieved a homogeneous mass that does not contain lumps, has a smooth and even surface, make a ball, wrap it in cling film. Put in the refrigerator for half an hour. It is important to remember that the hands must be cold.
4. Sprinkle the table with flour, remove the film. Using a rolling pin, roll out the cake, observing the dimensions: 45 by 15 centimeters, make the corners straight.
5. Fold 1/3 of the top in and then the bottom. The end result is a square. Turn ninety degrees, roll out, pressing the seams. Send for twenty minutes in the cold.
6. Then take it out, repeat the rolling process at least three times. In between, refrigerate for twenty minutes.