Chocolate and Cream Pastry Roll

Put all the ingredients together in the kneading machine and knead for about 20 min.

Add 82% dairy butter sheet to the 5.800 g of dough.

When the dough becomes elastic remove from the kneading machine.

Once the dough has been removed, spread it out in a 60x40 tin.

Once the dough has rested and the folds done, spread out to a 2 mm thickness.

Cut a 60 x 40 cm slice.

Spread the crème patisserie on top and sprinkle the chocolate chips.

Roll up the slice until you obtain a 60 cm long roll.

Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.

It's very important to line the mould with baking paper so the pastry roll doesn't stick to it.

Leave to ferment for 2 and a half hours at 28°C.

Bake at 165°C for 20 min.

Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy.

Fill with the Iroko filling.