Can we tempt you with a crispy and flaky chocolate danish that boast a visually stunning presentation reflecting that of a regal Chocolate Crown?
This chocolate danish pastry is baked in a 15cm ring mould and filled with more chocolate sticks for that ultimate indulgence!
The laminated dough is meticulously layered and folded to form an intricate swirling pattern.
For this recipe, we used a laminated dough and for the delightful contrast of flavour and colour, we separated 15% of the dough and infused with a touch of cocoa powder.
The dough is then rolled out and cut in half lengthwise.
The two halves are then stacked on top of each other with the chocolate layers on the outer layer.
The laminated dough is rested and then cut into long, and thin 120x4cm strips for each Chocolate Crown.
The dough is then shaped into a layered fold like shown in the image above.
The petal-shaped dough is arranged in a circular pattern around the ring mold. The dough petals are evenly spaced and positioned to form a flower-like shape.
Can you see the intricate layers?
A chocolate stick is placed within each petal.
This is how the Chocolate Crown looks after it is proofed and ready to be baked! And voila!
Admire the flaky, crispy layers and the intricate swirls of the dough that creates a visually stunning pattern. Isn't the overall look simply irresistible?
Even the back of the Chocolate Crown looks stunning, showcasing the layers.
Not only is it delicious, but it also looks pretty and leaves a great impression! This would also be perfect as a gift.
When it comes to shaping, the possibilities are endless with this versatile dough!
Check out our Instagram to view the process of how we made our Chocolate Crown:
If you would like to give it a try, here's the LINK to the recipe. Do tag us @marubishimalaysia if you try - we'd like to see how yours turn out too. Happy baking!
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