For the dough: 1 cup all-purpose flour (120 g), 1/4 cup cornstarch (45 g), 1/2 teaspoon active dry yeast, 1/4 cup unsalted butter, softened and cut into small pieces (50 g), 1 egg,
For the filling: 3 3/4 cups dried tamarind (300 g), 1/2 cup chopped nuts (50 g), 1 tablespoon grated lime zest, Unsalted butter (for greasing), All-purpose flour (for dusting), 100 grams dark chocolate, broken into small pieces (for the coating)
For the dough: 1 cup all-purpose flour (120 g), 1/4 cup cornstarch (45 g), 1/2 teaspoon active dry yeast, 1/4 cup unsalted butter, softened and cut into small pieces (50 g), 1 egg,
For the filling: 3 3/4 cups dried tamarind (300 g), 1/2 cup chopped nuts (50 g), 1 tablespoon grated lime zest, Unsalted butter (for greasing), All-purpose flour (for dusting), 100 grams dark chocolate, broken into small pieces (for the coating)
Prepare the dough: In a medium bowl, combine all ingredients except the egg and mix with your fingertips until you have a crumbly mixture
Add the egg and knead lightly with your hands
Form a ball with the dough and set aside
Prepare the filling: Remove the seeds from the tamarind
Process the nuts in a food processor until you have a paste
Add the lime zest, mix well, and set aside
Bake the oven to 180°C (medium)
Grease a large baking dish with butter
Dust the surface with flour
Roll out the dough to a thickness of 30 cm
Spread the tamarind mixture over it and roll up into a rocambole
Transfer to the prepared baking dish
Bake in the preheated oven until lightly golden (about 30 minutes)
Let cool
Prepare the coating: In a small saucepan with water, melt 100 grams of dark chocolate (the water should not touch the refractory material) over low heat, stirring gently with a spatula, for about 5 minutes
Pour the melted chocolate onto a smooth surface
With a spatula, make sweeping motions to cool the chocolate
Brush the chocolate over the rocambole using a brush
Let it set in the refrigerator (about 30 minutes)
Transfer to a serving dish and serve
70 calories per slice
Obs.: If preferred, prepare the rocambole the night before, let it cool completely, cover carefully with aluminum foil and refrigerate until the hour of serving.
