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Le blog de Philippe ANDRÉ

Feuilletage inversé au chocolat

18 Janvier 2014 , Rédigé par Amourdupain Publié dans #Pâtisseries

Détrempe
750 gr de farine t 45
20 g de sel
375 g d'eau

Beurre manié
750 g de beurre de tourage
50 g de cacao poudre
40 g de sucre glace
230 g de farine

Donner un tour simple lors de l'incorporation de la détrempe dans le beurre
Puis 3 doubles en laissant reposer trente mn entre chaque tours

Pour le reste , utilisation comme un feuilletage classique
Seule précaution à prendre , bien regarder les temps de cuisson , car il est difficile de déterminer la cuisson à la couleur ...

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