DOUGH
| INGREDIENTS | AMOUNT |
| Torigoe France | 1000g |
| Sugar | 120g |
| Ice Water | 420g |
| Whole Egg | 50g |
| Instant Yeast | 12g |
| Salt | 20g |
| Old Dough | 100g |
| Clean Label Protein | 30g |
| Unsalted Butter Sheet for lamination | 500g |
CHOCOLATE DOUGH
| INGREDIENTS | AMOUNT |
| 15% of Total Dough | |
| Cocoa Powder | 20g |
| Butter | 10g |
| Milk | 20g |
| Chocolate Stick | 10 sticks per crown |
Read more and find out more about how we made the Chocolate Crown Danish.