Danish Chocolate twist

Level:
Easy

Danish chocolate twist

Ingredients: Danish chocolate twist

  • 900 g
    bread flour
  • 50 g
    butter

Preparation: Danish chocolate twist

Blend together.

Ingredients: Danish chocolate twist

  • 30 g
    yeast
  • 250 g
    UHT full fat milk

Preparation: Danish chocolate twist

Blend together.

Ingredients: Danish chocolate twist

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

Preparation: Danish chocolate twist

Blend together

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

Ingredients: Danish chocolate twist

  • 400 g
    unsalted butter

Preparation: Danish chocolate twist

(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 

Preparation: Danish chocolate twist

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