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Chocolate San Juan Coca

Chocolate San Juan Coca

people icon For 10 euro icon € 1.2 /pers. calories icon 330 kcal/100g

Ingredients

  • For the chocolate pastry cream: 250 ml. whole milk
  • 80g. white sugar
  • 1 large egg
  • 20g. cornstarch or cornstarch
  • 10g. cocoa powder
  • For the chocolate coca dough: 600 g. wheat flour with strength W220 or wheat flour with 11.5 – 12.5% ​​protein
  • 25g. cocoa powder
  • 12g. of dry baker’s yeast (or 36 g of fresh yeast)
  • 120g. white sugar
  • 120 ml. whole milk
  • 3 large eggs
  • 100g. butter (pomade texture)
  • 5g. of salt
  • To decorate the coca: 50 g. laminated almond
  • 1 egg to paint the chocolate cake

How to make chocolate San Juan coca. Once again, San Juan is just around the corner and to celebrate we have decided to prepare a chocolate coca .

A coke that is far from the traditional pastry cream coca or the delicious chocolate-filled coca , but in addition to being delicious, it looks beautiful with its decoration of laminated almonds and pastry cream, also made of chocolate, which will delight the sweetest ones. . It is a type of oval-shaped bun that is reminiscent of a simple brioche -type dough but with all the chocolate flavor that everyone at home will like.

It is a dessert with a dough that is easy to prepare, although laborious and that will turn out well, even if we are not pastry experts. With the quantities we propose, a large coke comes out, for 10-12 people, if we are going to be less we can divide the quantities, although if there is left over we can always freeze it because the type holds up very well.  

To have advance work we can prepare the pastry cream the day before and store it in the refrigerator. The same thing happens with the dough, although we can make it the same day and let it rise for a few hours at room temperature, we can also prepare it the day before and let it rise in the refrigerator until the next day. 

Preparation of the chocolate pastry cream

  1. We start by preparing the pastry cream. We beat the egg in a saucepan and mix it with the milk. We add the cornstarch and stir until the lumps are eliminated, with a manual whisk it will be easier.
  2. We put the saucepan over medium heat and add the sugar and cocoa. We do not stop stirring until we get a thick cream. We transfer the pastry cream to a bowl and cover it with plastic wrap. We press with our fingers so that the film touches the cream and does not form a crust. Let it cool to room temperature and then store it in the refrigerator.

Preparation of the chocolate coca dough. Kneading, shaping and decoration

  1. For the dough, mix the flour, yeast, sugar and cocoa in a large bowl. We mix.
  2. We add the eggs and milk. We stir with a spoon until the ingredients are integrated. We transfer the dough to a clean, smooth and lightly floured surface. We knead for a couple of minutes and let the dough rest for about 10 minutes.
  3. After the rest, we gradually add the butter. We continue kneading until all the butter is well integrated and we have an elastic dough. We make a ball with the dough.
  4. We grease a large bowl with a little oil and put the dough inside. We cover the bowl with film and let the dough rise for 1-3 hours until it doubles in size. Or we let it rise in the refrigerator until the next day.
  5. We pour the risen dough onto greaseproof paper and flatten it with our hands or with the help of a rolling pin. We can give it an oval or rectangular shape.
  6. With a knife we ​​make superficial cuts forming a lattice. Brush with beaten egg. If it is hot, for food safety, we skip this step and are left with only the brushing that we will do later.
  7. We transfer the chocolate cream to a pastry bag. And we fill the lines of the lattice with it. We let it rest for an hour, so that it lightens more and increases in size.

Baking and final presentation of the chocolate San Juan coca

  1. We preheat the oven to 200º C with heat up and down, without air. We brush the gaps of the lattice again and decorate with the almond flakes.
  2. We bake 30-35 minutes. Remember that each oven is a world, so if necessary in the middle of the process we can cover the chocolate cake with aluminum foil to prevent it from toasting excessively. Both the temperature and the time will vary depending on the size of the coke we are making.
  3. To check if it is done, prick it with a knife, if it comes out clean it will be ready. Let it cool (rest is essential) and ready to eat.

With a little work, yes, we can enjoy at home an original, high-quality coca that will amaze the little ones at home in San Xoan, the kind that lasts tender as the days go by and are totally delicious. Although I don’t think there will be anything left the next day… she eats herself.

If you don’t want to miss out on this recipe for chocolate San Juan coca .  Don’t miss any details and you will get a perfect coke to enjoy this night, the most magical of the year.

Tips for a perfect chocolate San Juan coke

  • The estimated preparation time for this coke is 50 minutes + 4 hours of rest + 30 minutes in the oven. So you have to organize yourself well if you want to have it ready for the Night of San Juan .
  • For the dough to ferment in the time indicated, the ambient temperature must be warm, so the ideal is to look for the warmest place in the house (the oven turned off, for example) where the temperature also does not vary too much with the passage of time. the hours.
  • If we make double the pastry cream, cut the coke in half and fill it with it, it will be even more irresistible.
  • It is important to watch the last minutes of baking so that the almonds are toasted but not burned. If we see that it begins to burn, we can cover the coke with a sheet of greaseproof paper. 
  • This coca de San Juan reminds me a lot of the classic Galician larpeira , on the one hand because of its decoration with a lattice of delicious pastry cream , and on the other because it is a spongy and sweet brioche-type dough.

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