Saccottini with soft and delicious chocolate chips with the trick of milk and honey. Ready in 10 minutes – Gordon Ramsay’s version

little bags

little bags

THE Small bags with dark chocolate chips They are really delicious desserts to eat for breakfast or as a snack. If you want to make them quickly you can use pre-printed puff pastry and it will be very easy to make them, or you can try making the dough yourself and the result will be even tastier and more genuine by following the recipe cwhich I am about to point out to you.

Small bags with chocolate chips


  • 500g of type 1 flour
  • 120g of sugar
  • a level spoon of honey
  • 2 eggs
  • 180 ml of warm milk
  • 10g of brewer’s yeast
  • 70g of butter ta
  • vanillin
  • 200g of dark chocolate chips
  • a pinch of salt

For the browse:

  • 100g of melted butter
  • Sugar to taste

For the gasket:

  • An egg white
  • A bit of milk
  • sugar to taste


Place the yeast in a glass and add a little warm milk and honey mix well and in the meantime prepare all the other ingredients in a bowl, knead and add the yeast and knead. Place the foil and put it in the oven with only the light on. Once it had risen well, I let it rise for 4/5 hours maybe even more, dividing the dough into eight loaves. (On a large plate place baking paper to place the dough discs.) Roll out one at a time and make three folds as you do with bread and form a disc about 30cm brush the butter and a sprinkling of sugar.

Continue like this with all the blocks and gradually stack them. The last disk must remain without butter. Place in the refrigerator for about half an hour. Knock back the dough and form a large rectangle. Spread the chocolate chips. Divide in half lengthwise and then make 6 rectangles for each half. 12 small rectangles in total. Roll up and place on a baking tray lined with baking paper spaced apart.

Cover with cling film and leave to rise again in the oven with the light on for another hour or more. (If you want to prepare them in the morning, put them in the fridge and then let them rise in the oven in the morning. with the light on for at least 2/3 hours). Then I brushed with milk and egg white and sprinkled with sugar. In a preheated oven at 200* static for 3/4 minutes then lower to 180* for 15/20 minutes until golden.

Read also: Baked Sicilian cassata, the 3 secrets of the Sicilian grandmother to make it perfect: “Where do you put the ricotta the night before making it”

little bags



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