Chocolate Schnecke Pastry Recipes

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CHOCOLATE SCHNECKE PASTRY



Chocolate Schnecke Pastry image

Make and share this Chocolate Schnecke Pastry recipe from Food.com.

Provided by BB2011

Categories     Breads

Time 30m

Yield 6 pastries, 6 serving(s)

Number Of Ingredients 9

2 sheets puff pastry, thawed according to package instructions
1/2 cup mini chocolate chip
1 cup sugar
1 1/3 cups shredded coconut
1 cup evaporated milk
1/2 cup butter
3 egg yolks
1/2 cup pecans, chopped
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F
  • Melt butter in a sauce pan over medium heat. Add evaporated milk, sugar, egg yolks, and vanilla, and mix well.
  • Add coconut and pecans and cook until thick.
  • While the coconut pecan frosting cools, unfold the puff pastry dough onto a lightly floured surface.
  • When partially cooled, spread the frosting evenly over the pastry, sprinkle with mini chocolate chips, and roll up into a log.
  • Cut the log into 1/2 inch pieces and place on a lined baking sheet.
  • Bake 10-15 minutes or until pastry is lightly browned. Allow to cool and serve warm.

Nutrition Facts : Calories 1033.3, Fat 69.9, SaturatedFat 29.9, Cholesterol 147.2, Sodium 416.5, Carbohydrate 95, Fiber 3.9, Sugar 51.2, Protein 12.2

SCHNECKEN (STICKY GERMAN CINNAMON BUNS)



Schnecken (Sticky German Cinnamon Buns) image

Schnecken means "snails," which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend's house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

Provided by NcMysteryShopper

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 19

3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
1/3 cup unsalted butter
1/2 cup milk, plus
2 tablespoons milk
2 large eggs
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
2 tablespoons turbinado sugar (brand Sugar in the Raw)
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup walnut pieces or 1 cup pecan pieces
1 large egg
2 tablespoons milk
3 tablespoons sugar
1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar (brand Sugar in the Raw)
1 tablespoon cinnamon

Steps:

  • Butter a 12-cup muffin pan.
  • Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan.
  • Combine flour, sugar, salt and yeast in a large mixing bowl.
  • Melt butter in the milk over very low heat and beat in eggs.
  • Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
  • Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.).
  • Preheat oven to 350.
  • Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
  • Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
  • Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
  • Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
  • Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
  • Leave to cool, then stuff your face -- as if you needed encouragement.

GRANDMA DOUGLAS'S SCHNECKEN



Grandma Douglas's Schnecken image

Provided by Tom Douglas

Categories     Nut     Breakfast     Brunch     Bake     Christmas     Tree Nut     Pecan     Pastry     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 schnecken

Number Of Ingredients 19

special equipment:
9 × 13-inch Baking Pan
dough
1/2 cup (1 stick/4 ounces/113 grams) unsalted butter, plus more for the bowl and pan
1 cup (8 1/2 ounces/242 grams) milk
5 tablespoons (2 1/4 ounces/63 grams) granulated sugar
1 tablespoon active dry yeast
1 1/2 teaspoons kosher salt
1 large egg plus 1 large egg yolk
3 to 3 1/2 cups (13 1/2 to 15 1/2 ounces/383 to 439 grams) all- purpose flour as needed
sugar-pecan topping
3/4 cup (1 1/2 sticks/6 ounces/170 grams) unsalted butter
3/4 cup (4 1/2 ounces/128 grams) packed brown sugar
1/4 cup (3 ounces/85 grams) light corn syrup
3/4 cup (3 ounces/85 grams) chopped pecans
cinnamon-sugar filling
4 tablespoons (1/2 stick/2 ounces/57 grams) unsalted butter
1 cup (7 ounces/200 grams) granulated sugar
1 tablespoon ground cinnamon

Steps:

  • 1. To make the dough, melt the 1/2 cup butter in a small saucepan over medium-low heat. Add the milk and sugar and heat just to lukewarm (about 110°F), stirring to dissolve the sugar. Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes, then stir in the salt.
  • 2. Beat the whole egg and egg yolk together and add to the yeast mixture. Stir in the flour 1 cup at a time until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice smooth dough. Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours, until tripled in volume.
  • 3. Meanwhile, brush a 9 × 13-inch baking pan with some melted butter (or spray it with vegetable oil spray). To prepare the sugar-pecan topping, melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Remove from the heat and spread the mixture in the bottom of the pan. Sprinkle with the chopped pecans.
  • 4. Punch down the dough and turn it out of the bowl onto a lightly floured work surface. Knead for a minute, then use a lightly floured rolling pin to roll the dough into a rectangle about 15 × 12 inches and 1/8 inch thick. To make the cinnamon-sugar filling, melt the butter in a small saucepan over medium-low heat and allow it to cool. Brush the butter thoroughly over the surface of the dough. In a bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the melted butter. Roll the rectangle up, like a jelly roll, along one long edge.
  • 5. Slice the log of rolled dough into 1-inch-thick slices and arrange the slices, cut sides up, in the prepared pan. Cover the pan with a piece of plastic wrap (you can spray the plastic wrap first with vegetable oil spray to be sure it doesn't stick to the dough) and allow it to rise in a warm place for about 40 minutes.
  • 6. Preheat the oven to 350°F. Bake the schnecken until golden brown, 35 to 40 minutes, rotating the pan halfway through the baking time. Check them occasionally during the baking time, and if they seem to be browning too quickly, loosely cover them with a sheet of aluminum foil.
  • 7. Remove the pan from the oven and cool on a wire rack for 5 to 10 minutes. Turn the schnecken out of the pan while still warm by inverting the pan over a large platter or baking sheet. Serve the schnecken warm.

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

Steps:

  • In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  • Once the dough starts to clump, turn it out onto a clean counter.
  • Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  • Cover the dough with plastic wrap and refrigerate for one hour.
  • Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  • Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  • Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  • Transfer the butter layer to the refrigerator.
  • To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  • Roll out each corner and form a 10-inch (25 cm) square.
  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  • Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  • Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  • Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
  • Fold the top half down to the middle, and brush off any excess flour.
  • Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  • Cover and refrigerate for one hour.
  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  • After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  • To form the croissants, cut the dough in half. Place one half in the refrigerator.
  • Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  • With a knife, trim the edges of the dough.
  • Cut the dough into 4 rectangles.
  • Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  • Place the croissants on a baking sheet, seam side down.
  • Repeat with the other half of the dough.
  • Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  • Place the croissants in a warm place to rise for 1-2 hours.
  • Preheat oven to 400°F (200°C).
  • Once the croissants have proofed, brush them with one more layer of egg wash.
  • Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

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