Pain au Chocolat (or Pain au Velour Rouge)

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Recipe's preparation

Place beetroot into TM bowl and finely grate for 20 seconds on speed 6.
Add water and salt and cook for
20-30 minutes at 90ºC on speed 1 with MC off. The beetroot needs to be
completely soft.
Add sugar, chocolate and walnuts and blend for 20 seconds on speed 5. Scrape down lid and sides of bowl with
spatula and puree for 10 seconds on speed 9.
Cool mixture completely.
Preheat
oven to 200ºC.
Line 2 baking trays with baking paper.
Cut pastry sheets
into 3 strips per sheet.
Place about 2 tbsp of mix across the narrow end of
the pastry strip and roll over to wrap. Place seam side down on the prepared
tray and brush with egg wash before baking for 15-20 minutes until
golden.
Dust with icing sugar to serve.