This pastry is the bomb. A combination of chocolate and espresso lets every gourmessian fall in love an craving for me. Whoever said that this work of art can only be done by Bakers, misunderstood it completely. What are you waiting for? Try it out.
Fun-Fact: Do you know why the effect of Espresso is so enticing? The caffeine contained in the espresso is a CNS stimulant and acts as a stimulant from a certain dose (more or less), motivation-promoting and mildly euphoric.
Total time: 32 min
Prep time: 20min; Cook time: 12min
Servings: 20 servings
➊ For the light dough, mix the butter, powdered sugar, ground vanilla and salt with the blender, stirring only until everything is mixed, the butter should not become frothy. Add a egg and a egg yolk and continue stirring. Add the flour and mix until a smooth dough is formed. Should it be too brittle, add a teaspoonful of milk.
➋ For the dark dough as far as the yolk, proceed the same way, then add cocoa and espresso with flour, as well as coffee or whiskey.
➌ Wrap both doughs in a plastic film and allow them to rest for at least an hour in the refrigerator. Take the doughs out of the refrigerator half an hour before further processing and let the temperature rise to room temperature. Roll out both doughs on the floured working surface to a rectangular plate, place the dark dough on top and spread with egg white, place the light dough over it and roll the dough plate from the longitudinal side. Roll the dough in a plastic film and place it in the refrigerator again for at least 30 minutes.
➍ Chop the dough roll into 1 cm thick slices and place them on a baking sheet with baking paper. Bake in a preheated oven at 180 °C for about 12-15 minutes, remove and allow to cool completely.
Brasile Blend Dolce