Chocolate Pop-Tarts

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I love the idea of baking homemade versions of childhood classics. I was never crazy about pop-tarts when I was growing up, but my younger sister would pop some in the toaster from time to time. These golden morning pastries have a flaky, buttery dough. I filled the pockets with chocolate, but go ahead and change it up with jams, cinnamon apples, etc.

Although my taste-testers were fans of these chocolate pop-tarts, I can’t say the same. Maybe I’m being a bit harsh. I loooved the shortbread crust from the lemon bars I made in January, but this pâte brisée just tasted too buttery for my liking. I don’t really like it when the taste of butter is the main flavour. The bittersweet chocolate filling could do with a bit more sweetness and less salt in my opinion. But the glaze is pretty sweet so I guess it balances it out.

Now about these instructions… easier said than done. Transferring the filled pockets of dough from a work surface to a baking tray was a bit messy. The dough is rolled out so thin that it’s a bit hard to manipulate. I would reduce the baking time. The edges of my pop-tarts were on the crispy side. As the pop-tarts baked, butter pooled onto the baking tray. Make sure you seal the dough well to ensure the chocolate does not seep out. Also, the glaze was a bit too runny, I’d use let water next time.

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Bon appétit!

Recipe Source: Flour

Yields 8 pop-tarts

Ingredients:
•pâte brisée
245 grams (1 3/4 cups) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, cold and cut into 12 pieces
2 egg yolks
3 tablespoons whole milk, cold
•chocolate filling
7 ounces bittersweet chocolate (60 to 72% cacao), chopped
3/4 stick (6 tablespoons) unsalted butter
80 grams (1/3 cup) heavy cream
3 tablespoons sugar
1/2 teaspoon kosher salt
•chocolate glaze
140 grams (1 cup) confectioners’ sugar
60 grams (1/4 cup) water
1 ounce (28 grams) bittersweet chocolate, melted and cooled
•assembly
1 egg, lightly beaten

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Instructions:
•pâte brisée
1) In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar and salt together until combined, about 10 to 15 seconds.
2) Mix in the butter on low speed for 1 to 1 1/2 minutes, until the dough holds together when you clump it and the lumps of butter the size of pecans are visible.
3) Whisk the egg yolks in a small bowl until blended.
4) Pour the egg yolks into the bowl of the stand mixer and mix on low speed for 30 seconds, until the dough starts to come together.
5) Dump the dough on an unfloured work surface. Gather it into a tight mound. Use your palm to smear the dough, starting at the top of the mound and sliding your palm downwards. This smears the butter chunks into streaks throughout the dough.
6) Roll the dough into a ball, then flatten it into a disk about 1-inch thick. Wrap it in plastic wrap. Refrigerate the dough for at least 4 hours.
•chocolate filling
1) Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove the bowl from the heat and set aside.
2) In a small saucepan, stir the butter, cream and sugar together over medium heat until the butter melts and the sugar dissolves. Remove the saucepan from the heat.
3) Pour the butter mixture into the melted chocolate.
4) Whisk in the salt.
5) Refrigerate for 1 hour or until the filling firms up enough to spoon into the pastry pockets.
•chocolate glaze
1) In a small bowl, whisk the confectioners’ sugar, water and chocolate together until smooth.
•assembly
1) Preheat the oven to 350F.
2) Flour your work surface.
3) Take the dough out of the fridge. Divide it in half.
4) Roll out each half into a 14×11-inch rectangle.
5) Use a paring knife to lightly score one rectangle into eight 3 1/2×5 1/2-inch rectangles.
6) Brush the surface of the scored rectangle with the egg.
7) Spoon 2 tablespoons of the filling in the centre of each scored rectangle.
8) Set the other large dough rectangle on top of the scored one.
9) Use your fingertips to carefully press down all around the chocolate mounds. Make sure the pastry sheets adhere to each other.
10) Use a knife or a pizza roller to cut the layered dough into 8 rectangles, making sure to follow the scored lines.
11) Place the pop-tarts on a baking sheet lined with parchment paper, making sure they are well spaced. I brushed some of the beaten egg on the pop-tarts for a golden shine. I used a fork to press down the edges of the pop-tarts.
12) Bake for 40 to 45 minutes, or until the tops of the pop-tarts are evenly golden brown.
13) Transfer the baking sheet to a wire rack and let cool for about 30 minutes.
14) Drizzle the glaze on the pop-tarts. Let set for 10 to 15 minutes before serving.

Store the dough in the fridge for up to 4 days or in the freezer for up to 1 month.
Store the filling in an airtight container in the fridge for up to 4 days.
Store the glaze in an airtight container in the fridge for up to 1 week.
Store the pop-tarts in an airtight container at room temperature for up to 2 days.

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