Puff pastry chocolate puff pastry

1. Defrost the dough, lay it out on the work surface, roll it out. I have 2 sheets in the package. First we work with one of them.
2. We put a whole chocolate bar on the rolled layer, cut off the excess dough, make cuts on the sides of the tile with a herringbone 1.5 cm wide, cut off the excess. Wrap the chocolate, folding the dough with a pigtail. In general, you can give any shape to the puffs, but if you want to repeat the puffs with photos, the video version of the recipe shows in detail how to do it. Sometimes I just wrap the chocolate in the dough in the form of an envelope.
3. We do the same with the second sheet and the second chocolate bar.
4. Cover the baking sheet with baking paper, put the future puffs on it.
5. Stir the yolk in a cup, lubricate the puffs with it using a silicone brush.
6. Put the baking sheet in a preheated 180 degree oven for 15-25 minutes (the time depends on your oven and the thickness and quality of the dough). The puffs should become ruddy on top, the chocolate should melt.
7. Sprinkle the puffs with powdered sugar.

Let the finished puffs cool down or serve them hot. I love the second option - liquid hot chocolate and crispy airy dough - mmm, very tasty! Have a nice day!