Pain au Chocolat - Thermomix Recipes from Steph

Pain au Chocolat

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Ingredients

200g beetroot peeled and quartered

100g water

Pinch sea salt

60g sugar

100g dark chocolate

100g walnuts

4 puff pastry sheets (or 2 batches puff pastry from Everyday Cooking from Every Family)

Egg wash

Method

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.

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