Danish Chocolate twist

Danish chocolate twist

Ingredients Preparation
  • 900g
    bread flour
  • 50g

Blend together.

  • 30g
  • 250g
    UHT full fat milk

Blend together.

  • 10g
    sea salt
  • 250g
    UHT full fat milk
  • 60g
  • 100g
    whole egg(s)

Blend together

Blend all ingredients to a smooth dough knead for 10 minutes
Allow to rest in the fridge for 8 hours

  • 400g
    unsalted butter

(Or dry butter)

Roll out the dough into a rectangle: 60cm in length 
Incorporate the butter with a single fond
Refridgerate for 30 minutes 
Then give your dough 2 single turns 
Resting for 30 minutes between each turn 

  • Q.S.
  • Q.S.

Roll into a recangle : 22 cm in width - cut in galf length ways
Spread a layer of fondente crème Dell Artigiano over the top surface
Sprinkle liberally with Callebaut Hazelnut Bresilienne
Roll up
Cut 12 cm lengths 
Cut each length in half
Twist the 2 halves together
Allow to prove for approx. 45 minutes
Bake at 180°C for 15 to 18 mintes
Once baked sprinkle the ends of each pastry with icing sugar 

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