Homemade Chocolate Flutes, a must try!
Who does not remember the famous Mulino Bianco flutes? I loved them: they were among my favorites, and I was literally crazy about them!
So I decided to prepare a homemade version, much more genuine, without preservatives, and with a simple and soft dough.
The base is a soft brioche dough, which I made by hand, but you can easily use a mixer.
Once the dough has risen well, I rolled it out and cut it into rectangles. On half, I made fringes, then filled them with chocolate cream and rolled them up, just like the original flutes!
What a satisfaction once baked! They are soft, fragrant, and delicious, perfect to enjoy warm.
Ideal for breakfast or a sweet snack, they will please everyone, young and old.
Let’s prepare them step by step together!
See you soon, Susy 🐾
Try also:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Energy 231.42 (Kcal)
- Carbohydrates 38.59 (g) of which sugars 10.19 (g)
- Proteins 7.01 (g)
- Fat 5.74 (g) of which saturated 3.08 (g)of which unsaturated 1.89 (g)
- Fibers 1.16 (g)
- Sodium 7.53 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Chocolate Flutes
- 3 1/4 cups Manitoba flour
- 1 1/2 cups all-purpose flour
- 1 cup partially skimmed milk
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup butter
- 2 tsp fresh yeast
- 1 tsp vanilla extract
- 1 lemon zest (grated)
- as needed Nutella®
- 1 tsp partially skimmed milk
- 1 egg yolk
Tools
- Bowl
- Pastry Cutter
How to Make Homemade Chocolate Flutes
I prepared the brioche dough by hand without a mixer.
In a bowl, I poured room temperature milk and added the fresh yeast. With a spoon, I stirred gently until well dissolved.
I added the sugar and the aromatics, and continued stirring slowly. Then, I added the egg, mixed it well, and poured in the two kinds of flour. I mixed again, then started kneading by hand, still in the bowl.
At this point, I added the softened butter in pieces, a little at a time, and finally the salt.
(If the dough feels a bit sticky, I recommend letting it rest for a few minutes: you’ll see it will firm up on its own!)
I continued kneading until forming a nice smooth and homogeneous dough. I let it rise in the covered bowl, in the turned-off oven with the light on for about two hours. It should triple in volume.I take back the now risen dough, transfer it onto a lightly floured work surface, and with the help of a rolling pin, roll it out into a rectangle.
Using the pastry cutter, I divide the rectangle in half lengthwise, then cut the top part into three, to obtain 12 rectangles in total.
Again with the cutter, I make thin strips at the ends of each rectangle.
I add a teaspoon of Nutella in the uncut part and roll gently, giving it the classic flute shape.
(My video will be very helpful for following all the steps!) 🎥
I place the flutes on a baking sheet lined with parchment paper and let them rise for about 1 hour (no more, otherwise they will over-inflate and lose their shape).
I brush the surface with egg yolk and milk and bake in a preheated oven at 356°F for 15-18 minutes, until slightly golden.
Once baked, I let them cool slightly… and of course, taste them immediately!
They are too good and absolutely must be made at home!
Storage
I recommend enjoying them warm: they are truly wonderful just made, with the filling still slightly soft 😍
You can also freeze them once completely cooked and cooled. They keep perfectly for a couple of weeks: just leave them at room temperature or heat them a few seconds to regain their softness!
Frequently Asked Questions
What can I use instead of lemon for the dough?
You can replace the lemon zest with that of an orange.
What can I use instead of Nutella?
You can use jam, hazelnut cream, chocolate bars, or pastry cream.
