Danish Chocolate twist

Level:: Easy

2.0 lb

bread flour
1.8 oz

butter

Blend together.

1.1 oz

yeast
8.8 oz

UHT full fat milk

Blend together.

0.4 oz

sea salt
8.8 oz

UHT full fat milk
2.1 oz

sugar
3.5 oz

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

14.1 oz

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

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