Chocolate Butterfly Puff Pastry
A layered puff pastry treat made with chocolate crispy rice, shaped like a butterfly (or heart).
Ingredients
cake flour
100 g
bread flour
100 g
water
90 g
butter (20g softened, 120g chilled then pounded)
20 g + 120 g
powdered sugar
40 g
chocolate crispy rice (chopped)
80 g
Instructions
1
Step 1
Sift together the cake flour, bread flour, and powdered sugar, then add the water and 20 g of softened butter.
2
Step 2
Lightly knead in the bowl to bring the mixture together, then turn it out onto a work surface and knead until smooth.
3
Step 3
Score a small cross on top of the dough, place it in a plastic bag, and refrigerate for 2 hours.
4
Step 4
Wrap the 120 g of butter in plastic wrap, pound it into a 7 mm–8 mm thick square, then return it to the refrigerator to chill.
5
Step 5
Roll the dough open from each of its corners, then wrap the butter inside.
6
Step 6
Seal the seam completely so the butter does not leak out.
7
Step 7
Carefully and gently roll the square dough out into a rectangle.
8
Step 8
Fold into thirds, wrap in plastic, and refrigerate for about 20 minutes to let the dough relax so it does not crack when rolled.
9
Step 9
Repeat Steps 7–8 five to six times — the more repetitions, the more puff layers you will get, but be careful not to break the dough. After the final roll-out into a large sheet, sprinkle the chopped crispy rice evenly over the dough.
10
Step 10
Roll up from both sides toward the middle, like a butterfly. Then transfer to the freezer.
11
Step 11
Once frozen solid, remove and cut into 5 mm thick slices. Place on a baking tray, preheat the oven to 170°C, and bake for about 35 minutes, until the surface turns golden brown.
