Danish chocolate flower

Level:: Easy

900 g

bread flour
50 g

butter

Blend together

30 g

yeast
250 g

UHT full fat milk

Blend together

10 g

sea salt
250 g

UHT full fat milk
60 g

sugar
100 g

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

15 g

CP
15 g

water

Mix with 175g of the main dough
Keep cool

400 g

unsalted butter

(Or dry butter)

Roll out the main dough into a rectangle : 60cm in width
Incorporate the butter with a single fold
Refridgerate for 30 minutes
Then give your dough 2 single turns resting for 30 minutes between each turn

Q.S.

SPLIT-9-D
Q.S.

Callebaut Creme dell'Artigiano Extra Bitter

Roll out the main dough into a rectangle: 22cm in width
Roll out the chocolate dough to the same size as above dough
Place on top of the main dough
Roll 2mm in thickness
Cut 10 cm circles
Lay three circles in a row overlapping each other with the chocolate dough facing downwards
Pipe two bulbs of Extra Bitter Crème Dell Artigiano in the center of tthe three circles side by side
Roll -up
Place outer edge face up into a small pastry ring or muffin baking mat
Allow to proof for approx 45 mins. Bake at 180°c for 16 - 18 minutes
Glaze with apricot gel and wprinkle with splitters