12/28/2023 0 Comments Chocolate pop tart bitesWorking quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter). Add your cubed butter to the bowl, tossing it around to coat the butter with the flour. Add your pinch of salt and mix on low speed to combine, about 15 seconds. Sift the flour, cocoa powder, and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment.You want your butter to stay as cold as possible at all stages of the process! Place on a small plate and keep cold in the fridge until ready to use. Before doing anything, make sure you cut your 2 sticks of unsalted butter into little ~1x1in.Tag me over on Instagram ( if you make them-I want to see! These chocolate pop tarts are a chocolate-lovers DREAM, I’m telling you! I know they can seem intimidating to make, but I promise the end-result is so, so worth it. Pasty cutter (or sharp knife, I use this pizza cutter that works great!).Pastry brush (or something to apply glaze).Stand Mixer fitted with paddle attachment.Measuring cups & spoons ( love these adjustable spoons).This ensures the butter stays cold, which in turn keeps the dough from getting sticky and harder to work with. So that’s why you’ll see me ask you to place the dough back in the fridge at various points for 15 minutes when making these chocolate pop tarts. The colder your butter, the more steam will be released during the bake and the flakier your pastry will be! During the bake, your butter melts and its water content turns to steam, puffing up your dough to create those dreamy flaky layers. Almost all store-bought butter contains a percentage of water. The secret to achieving truly flaky pastry lies in the butter! The key is to keep your butter cold throughout the entire process. If you’ve followed one of my recipes before then you’ve probably heard me talk about this (I literally can’t shut up about it), but if you’re new here-let me break it down! So if you pull them out and they feel almost done, just let them rest on the baking sheet for 10 minutes and you should be good to go! The Secret to Super Flaky Pastry Just keep an eye on the edges once you’ve hit the 20-22 minute mark and make sure they’re not burning-this is going to be your best indicator for when the pop tarts are done!īear in mind that once these come out of the oven, the bottoms will bake a little more on the sheet during the cool-down and the pop tarts will firm up a bit. It would leave the edges crispy and the filling fudgy! Though every oven is different. For my oven, 25 minutes was the sweet spot. With these chocolate pop tarts-it can be a bit harder to tell! You’re applying an egg wash and baking these for about 20-25 minutes. Also any egg wash you’ve applied can help indicate it’s doneness! The edges and top have started to brown and the dough has gone from maybe looking shiny (from any butter) to more matte. With a typical pie/hand pie/pop tart dough, it’s fairly easy to tell when the pastry is done baking. Let’s bake, friends! Chocolate Pastry Dough: How to Know It’s Done Baking! Flaky chocolate pop tarts stuffed with a seriously fudgy brownie filling and topped with a chocolate glaze! Triple the chocolate, triple the drool.
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