Description
On the website many strudels, but with chocolate I found only one, and he's not like mine, so I add, suddenly someone will like it. And strudel is a wonderful dish suitable for freezing and subsequent rapid cooking, not really frost.
Ingredients
-
Puff pastry
500 g
-
Chocolate milk
200 g
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Cream
100 ml
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Butter
30 g
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Nuts
250 g
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Chicken egg
1 piece
Cooking
Frozen cookie dough lay on the table, sprinkled with flour, and leave for 20 minutes.
Milk (ideally use cream, but milk did not become worse, the taste was excellent) pour into a small saucepan and put on fire, heated but not boil and remove from heat.
Chocolate melt in a water bath (to do this in a saucepan pour a little more water, put the saucepan on top of smaller ones with chocolate, but so that the bottom of a small pot is not touching the water).
Melted removed from the heat. Add to chocolate milk (cream). Interfere.
Add chopped nuts and butter. Stir. If the mixture is hot, give her a little cool. Then add the egg. Mix well.
Here we have the stuffing.
Well sprinkle the table and rolling pin with flour and roll out our dough in a rectangular layer thickness of 1 mm. since the package 2 of test records, I decided to make one immediately, and the second, as usual, freeze.
On the layer, put the stuffing, so that one edge is left a little more space, because the stuffing is in the process of folding will be promoted. I have leftovers of the filling, about one loaf, I poured it in a glass jar with a lid and put it in the freezer until next time :)
Collapsible roll and put into the form, slightly greased with vegetable oil. And put into the oven 220°C for 20-25 minutes, until Golden brown.
With the second plate done the same thing, only after I turned the rolls, I covered it in the usual plastic bag (plastic wrap is not suitable, it is too thin, breaks easily in the freezer, mine, at least) and put it in the freezer.
Here's the strudel turned out! Smooth chocolate, melting - impossible to put down
Frozen strudel before cooking should be deployed, and allow to stand at room temperature for 5 minutes. Also sent to tusovku at 220°C for 25 minutes, until Golden brown. That's how it looks baked, after a week of freezing. I must say, out of the corner of such unappetizing, because I put a lot of toppings on the second roll, she baked flowed much... the taste freeze is not affected!
And now... Bon appetit!
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