Wedges or triangles of Cream and chocolate with thermomix

Preparation of wedges or triangles of cream and chocolate with thermomix

DOUGH

1. Place the crumbled flour and yeast in the glass, 10 seconds / speed 4, now the other ingredients,
2. 10 seconds / speed 4
3. next we knead
4. 6/8 min spike speed
5. (We have to have a smooth and smooth dough that barely sticks to the glass).
6. We dump it on the counter, make a ball, take it to a lightly greased bowl and cover. We let it increase in size (1’30 or 2 hours). In this time, we can make the pastry
7. Now we degas (remove the air created after leavening), kneading for a minute by hand.
8. we bowled We have a tray lined with baking paper, place it on top, flatten it with our hands, then with the help of a rolling pin, we are going to stretch it and get a circumference of approximately 25 cm in diameter, and a thickness of 1 cm. Prick with a fork, especially in the center, so that at 2°C / rise it does not swell excessively.
9. We cover and let it double its volume (approximately 2 hours).
10. *With the oven preheated to 180°C / heat up and down
11. place on the 2nd shelf starting from the bottom, bake for about 10/15 minutes*
12. That it does not brown excessively, otherwise, we would run the risk of its crumb drying out. Remove and let cool on a wire rack

pastry chef

1. All the ingredients in the glass, except the essence and butter.
2. 7 minutes / 90°C / speed 4
3. then we pour the essence
4. 5 seconds / speed 9
5. Pour into a bowl and add the butter, stir. We cover the skin with film (in contact with the cream), so as not to generate scabs
6. When it cools, we take it to the fridge

COVERS

1. Melt the chocolate in a bain-marie, when it has melted, add the oil and stir. Pour into a jug and let it cool down a bit.

FORMED

1. When the cake is cold, cut it in half, fill with the cream and chill for 1 hour, so that the cream settles.
2. After that time, we divide into 8 triangles, we arrange each portion on a rack and under it, a fountain lined with baking paper, to collect the excess chocolate.
3. We are covering the wedges. Let it drain, and place it on a baking sheet lined with baking paper (I glaze every 2 pieces, collect the excess chocolate and heat it for 30 seconds in the microwave, I repeat this process until I finish all of them)
4. Put in the fridge to dry
5. Then, we melt the white chocolate and place it in a piping bag, make a tiny cut at the tip, take the wedges out of the fridge and zigzag them and let them dry
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION