Raspberry and cocoa heart

Rich Terracotta Pate Feuilleté method

• Warm the milk to approx.
• 50°C and blend with Rich Terracotta cocoa powder until smooth.
• Allow this to hydrate for a minimum of 3hrs at 4°C.
• Once hydrated, start by mixing the dry ingredients into a mixing bowl (dough hook attachment).
• Warm ¼ of the cocoa liquid.
• Add fresh yeast and mix until smooth.
• Add directly into the mixing bowl.
• Start mixing the dough and add the remaining liquid.
• Mix to a dough-like texture.
• Add butter.
• Make sure that the temperature of the dough stays around 24-26°C.
• Mix to a smooth dough where the dough springs back when poked.
• Leave to rest at room temperature for 1 hour then transfer to refrigerator for further cooling.
• Prepare beurre tourage by shaping and rolling into a rectangle and approx.
• 1cm thick.
• Once the dough has been cooled, roll it out to about 1cm thick (sticking to a rectangular shape) double the length of the dry butter, and a bit wider.
• Place dry butter in the middle of the dough and fold flaps over.
• Creating a 3- fold pamphlet.
• Make sure all edges are sealed with dough.
• Roll dough to stick butter and dough together (making them into one unified dough).
• Make sure to keep the rectangular shape.
• Wrap it and let it rest in the refrigerator for a minimum of 1 hour.
• Give the dough its first turn.
• Take out the dough and roll it out lengthwise (keeping the rectangular shape intact) to about 1cm thick.
• Continue with the book fold method.
• After the first turn and resting process, give the dough a second turn.
• Repeat folding steps once more (3 turns in total).
• Once the dough has rested well, roll it out to about 6 – 8mm thick, 30cm in length, and 22-24cm wide.
• Cut into heart shapes.
• Proof at room temperature (25ºC) until it has doubled in size.
• Bake covered with a silpat and a rack at 175°C.
• (Vent Open) until baked through.