Danish chocolate flower

Blend together

Blend together

Blend together

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

Mix with 175g of the main dough 
Keep cool 

(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

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