Snack Foods

Text by Thomas Subrin 

For 18 pieces.

CHEF'S TIP:
You can also vary the finish using praline or a chocolate ganache.

pastry dough 

INGREDIENTS:
1000 g T45 flour
300 g water
150 g whole milk
50 g milk powder
20 g salt
140 g sugar
40 g yeast
120 g butter
200 g fermented dough

METHOD: 
The base temperature must be between 46°C and 48°C.
In the beater bowl, add all the ingredients and knead for5 minutes. Knead for 20 minutes on the first speed, then 1 to 2 minutes on the second speed.
The dough should have the consistency of a short French stick at a temperature of 24°C. Divide according to the recipe. Shape into balls and leave to rest (first rise) for 30 to 40 minutes. Make a fold if necessary and leave to rest (first rise) for 10 to 12 hours at 2°C.

COCOA DOUGH

INGREDIENTS: 
150 g pastry dough
15 g cocoa powder
60g 35% fat liquid cream

METHOD: 
Mix all the ingredients.
Store at 3°C for 10 to 12 hours.

CHOCOLATE CAKE

INGREDIENTS: 
140 g 72% dark chocolate couverture
90 g butter
140 g caster sugar
100 g whole eggs
55 g T45 flour
2 g salt bloom

METHOD: 
Melt the chocolate and butter in the microwave.
Mix the sugar and eggs. Fold the butter/chocolate mixture into the sugar/egg mixture. Add the flour and salt bloom.
Pour 25 g into silicone molds 4 cm in diameter and bake at 170°C for 6 minutes in a convection oven.
Store in the freezer.

COCOA NIB TUILE

INGREDIENTS: 
15 g softened butter
30 g caster sugar
15 g orange juice
8 g T45 flour
15 g cocoa nibs
8 g chopped almonds

METHOD: 
Mix all the ingredients.
Place 5 g of tuile mixture in Flexipan® molds 6 cm in diameter.
Bake for 10 minutes at 170°C in a convection oven.

CARAMEL SALT BLOOM

INGREDIENTS: 
80 g caster sugar
160 g 35% fat liquid cream
2. 5 g salt bloom

METHOD: 
Heat the sugar until golden.
Uncook using the previously heated liquid cream. Cook to 105°C.
Add the salt bloom and store.

LAMINATED YEASTED DOUGH 

INGREDIENTS: 
1000 g pastry dough
300 g sheet butter

METHOD: 
Laminating: Make two single turns and place the cocoa dough on top of the piece of dough. Leave to rest for 30 minutes at -18°C, and 30 minutes at 3°C.
Cutting: Roll out the piece of dough to 60 x 41 cm and cut strips 6 x 20 cm.
Shaping: On each strip, make cuts every 2 cm over ¾ of the width, then roll up. Spread out each portion to form a round and wrap around the chocolate ganache. Place in a ring 10 cm in diameter. First, roll out the trimmings to 2 mm and cut out 6 cm diameter circles, then place them under the chocolate cake.
Proofing: 1 hour at 27°C. Bake in a convection oven at 170°C for 16 minutes.

FINISH

INGREDIENTS:
Syrup as required (equal parts sugar and water) 

METHOD: 
Brush syrup on top of the viennoiserie and add the caramel. Leave to cool on a rack. Once cooled, place the cocoa nib tuile in the centre of the viennoiserie.