Easy
A VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with créme patisserie and Chocovic chocolate chips.
A VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with créme patisserie and Chocovic chocolate chips.
Containing: 1 Component

Pastry roll

Ingredients: Pastry roll

  • 2850 g
    Strong flour
  • 60 g
    Salt
  • 90 g
    Honey
  • 360 g
    Sugar
  • 60 g
    Yeast
  • 700 g
    Milk
  • 750 g
    Milk
  • 750 g
    Water
  • 330 g
    Sourdough
  • 410 g
    Beurre noisette
  • 2000 g
    82% dairy butter sheet
  • As needed
    Chocovic Iroko

Preparation: Pastry roll

Put all the ingredients together in the kneading machine and knead for about 20 min.

Add 82% dairy butter sheet to the 5.800 g of dough.

When the dough becomes elastic remove from the kneading machine.

Once the dough has been removed, spread it out in a 60x40 tin.

Once the dough has rested and the folds done, spread out to a 2 mm thickness.

Cut a 60 x 40 cm slice.

Spread the crème patisserie on top and sprinkle the chocolate chips.

Roll up the slice until you obtain a 60 cm long roll.

Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.

It's very important to line the mould with baking paper so the pastry roll doesn't stick to it.

Leave to ferment for 2 and a half hours at 28°C.

Bake at 165°C for 20 min.

Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy.

Fill with the Iroko filling. 

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