I made a chocolate pie with a crisp texture. Using puff pastry, I simply put chocolate in it and folded it in half and baked it. The pastry dough seems to come out well when you roll it out, repeat the 3 fold fold 4 times, and cool it in the refrigerator to harden it well. The texture is really crispy and full of flavor and it is delicious. The shape can be applied in a variety of ways, and I think it would be delicious even with jam.

[ Ingredients]

70g Cold water

5g Sugar

5g Salt

200g Cake flour

140g Cold unsalted butter

Dark couverture chocolate (55%)

Egg yolk 1 : Milk 1

[ Recipe]

1. Dissolve sugar and salt in cold water.

2. Add cold butter to the soft flour and chop finely with a scraper.

3. When the butter is cut to the extent that small beans and rice grains are mixed, add cold water in which sugar and salt are dissolved to form a lump.

4. Wrap in plastic wrap and leave in the refrigerator for at least 1 hour, then evenly coat the dough with flour and roll out, then fold 3 folds 4 times.

5. Wrap in plastic wrap and harden in the refrigerator for at least 1 hour, then use a rolling pin to spread it out, remove the border, and cut 8 square pieces.

6. Apply egg water (egg yolk 1 : milk 1) to one piece thinly, add chocolate, fold diagonally, and press lightly.

7. Bake in an oven at 200 degrees for about 30 minutes, then take it out and apply sugar syrup. (The oven preheats to 220 degrees.)