Filled Viennoiserie In The 5 Colours Of Chocolate

Mix and knead together for about 5 min at a low speed.

Add and continue kneading for another 5 min at medium speed.

Roll out the dough to a rectangle of 40 x 60 cm. Cover with cling foil.
Leave to rest overnight in the fridge.

Roll out the butter to a rectangle of 30 x 40 cm and place onto one half of the dough.
Fold the other half over the butter.
Give the dough 3 tours and leave to rest for 1 hour after every tour.

Finally roll out the dough to 1 cm of thickness. Cut in squares of 7 x 7 cm. Arrange on a baking tray and leave to rise for about 90 min.
Bake for 12-14 min at 180°C.
Leave to cool.

1. Cut the puff pastries through horizontally. Fill the bottom half with a Callebaut® Crema of your choice and your home made pastry cream. Or optionally: mix your home-made pastry cream with
50% of a Callebaut® Crema of your choice.
2.Arrange the top part on each pastry: pipe the same Callebaut® Crema on top and sprinkle with decorations of your choice.