Instructions

1. In the bowl of a stand mixer add the yeast, chocolate extract, sugar and water.
2. Gently mix and set aside for 5 minutes for the yeast to bloom.
3. Once the yeast has bloomed, add in the flour, espresso powder, cocoa and fit your mixer with a dough hook.
4. Mix on low just until loosely combined.
5. Add in the butter while the mixer is running stopping if need be to scrape down the sides.
6. After 3 minutes of mixing, add in the salt. You never want to add the salt directly to the yeast as that will kill it on contact.
7. Mix until a soft, smooth elastic ball forms; ~8-10 minutes. The dough should pull away from the sides of the bowl but still be wet/tacky to the touch. If need be add a tablespoon of flour or so to help combine. If it’s too dry, add a tablespoon of water.
8. Remove the dough from the bowl and place on a very lightly floured surface.
9. Give it a few kneads to form the dough into a smooth ball tucking the ‘ends’ underneath.
10. Place in a lightly oiled bowl (at least 2-3 times bigger than the ball) and cover with plastic wrap. If you have a bread proofer, just place in an oiled bowl and into the proofer at 78F. Both should be in a draft-free place. Alternately you can place this whole bowl in the refrigerator (covered) overnight. The slow cold rise will help build the flavors.
11. Allow to rise until doubled in size; about 60-90 minutes.
12. When ready to use, preheat oven to 425F with the rack in the middle.
13. Lightly spray a 9×13” metal pan and then line with parchment (leaving a 1” overhang).
14. Spray the parchment paper and set the pan aside.
15. Divide the dough into 12 pieces and flatten out each piece on a lightly floured board to a 4” round circle.
16. In the center of each circle add 2 soft caramels.
17. Gently pinch the ends together and tuck into itself until tightly sealed.
18. Place seam side down in the pan.
19. Repeat until all the dough is used up
20. Place the puffs on the pan leaving about a 1/2” space in between each one.
21. Bake for 20 -22 minutes or until the dough feels firm to the touch but has some give.
22. Remove from the oven and top each one with some melted Chocolate Ganache and sea salt.