the recipe

Ingredients (coloured dough)

• 420 g Puff Pastry Flour
• 25 g Cocoa powder
• 45 g Butter
• 55 g Vegetable (seed) oil
• 200 g Water

Procedure

1. Mix all ingredients until you obtain a smooth and homogeneous dough.
2. Divide the dough into two large pieces and let rest at room temperature for 60 minutes.
3. Press down the dough pieces, place them in a baking tray, and quick-chill (positive shock).
4. Refrigerate at 4°C until the next day.
5. For both dough pieces, lock in 500g of butter and perform one 4-fold and one 3-fold.
6. Let rest in the refrigerator for at least 30 minutes.
7. Place the colored dough over one of the laminated dough sheets and roll to a 2cm thickness.
8. Cut strips of dough 5mm thick and layer them over the other laminated dough sheet.
9. Position the dough with the laminated side facing down and cut into 40cm-long rectangles.
10. Spread a thin layer of cream on the surface and scatter chocolate chips over it.
11. Roll the dough from both sides toward the center, creating two spiral rolls.
12. Chill in a blast chiller, then cut into 3cm pieces.
13. Take the two spirals, twist them 90 degrees in opposite directions, and place on the baking tray.
14. Proof at 26°C for 3-4 hours. Bake in a convection oven at 160°C for 18 minutes.