CHOCOLATE TOMPOUCE

Start by making the chocolate buttercream. Melt the chocolate and mix with the, whipped, Gold Cup Instant Mix.

Mix the flour, salt, water and Révolution cream/dough until a homogenous dough. Let the dough rest, in the freezer, for 10 minutes. 

Roll the Révolution for lamination to 8 mm and give the dough 2 double folds. Let the dough rest for 10 minutes, then give again 2 double folds. 

After 10 minutes roll the dough 400mm wide and 2,5mm thin. Roll up the dough, cut 5 cm long pieces and put it in the fridge for 30 minutes. 

Roll the pieces a 0,5 mm thin and cut out squares of 60mm by 60mm. Put the squares between 2 baking papers and put a tray on top of it. Bake for 10 minutes at 190°C. 

Pipe little drops of chocolate buttercream on each level. Decorate as you wish.