3
  • thumbnail image 1
PDF to Print
[X]

Print recipe

Pain au Chocolat (or Pain au Velour Rouge)


Print:
Create a variant
4

Ingredients

8 piece(s)

  • 200 g beetroot, peeled and quartered
  • 100 g water
  • Pinch sea salt
  • 60 g sugar
  • 100 g dark chocolate
  • 100 g walnuts
  • 4 puff pastry, sheets (or 2 batches from Everyday Cooking from Every Family)
  • Egg wash
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
  • 9
5

Recipe's preparation

  1. Place beetroot into TM bowl and finely grate for 20 seconds on speed 6.
    Add water and salt and cook for
    20-30 minutes at 90ºC on speed 1 with MC off. The beetroot needs to be
    completely soft.
    Add sugar, chocolate and walnuts and blend for 20 seconds on speed 5. Scrape down lid and sides of bowl with
    spatula and puree for 10 seconds on speed 9.
    Cool mixture completely.
    Preheat
    oven to 200ºC.
    Line 2 baking trays with baking paper.
    Cut pastry sheets
    into 3 strips per sheet.
    Place about 2 tbsp of mix across the narrow end of
    the pastry strip and roll over to wrap. Place seam side down on the prepared
    tray and brush with egg wash before baking for 15-20 minutes until
    golden.
    Dust with icing sugar to serve.

10

Accessories you need

11

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.