Description of this recipe
Indulge in the rich and delightful flavors of the Double Chocolate Easter Danish, a pastry that combines the decadence of chocolate with the light, flaky texture of a traditional Danish pastry. This recipe is perfect for Easter celebrations, brunch gatherings, or simply as a treat to enjoy with your afternoon coffee. With its layers of chocolate and almond filling, this Danish is sure to impress family and friends alike.
Why you will love this recipe
This Double Chocolate Easter Danish is not only a feast for the eyes but also a delight for the taste buds. The combination of dark chocolate, toasted almonds, and a buttery pastry creates a harmonious balance of flavors and textures. The process of making the dough, while it may take some time, is straightforward and rewarding. Once baked, the Danish emerges from the oven golden and puffed, with a glossy icing that adds the perfect finishing touch. Whether served warm or at room temperature, this pastry is a delightful way to celebrate any occasion.
Introduction
Easter is a time for celebration, family, and, of course, delicious food! What better way to mark the occasion than with a homemade pastry that embodies the spirit of the holiday? The Double Chocolate Easter Danish is a luxurious treat that brings together the rich flavors of chocolate and the nutty crunch of almonds, all enveloped in a beautifully flaky pastry. This recipe is not only a showstopper but also a testament to the joy of baking from scratch. Let’s delve into the details of creating this exquisite pastry that will surely become a favorite in your household.
Ingredients:
- 175ml warm milk
- 1 egg, beaten
- 450g strong white flour
- 1 sachet fast-action dried yeast
- 50g golden caster sugar
- 250g block cold butter, sliced
- 200g toasted flaked almonds
- 50g icing sugar
- 25g cocoa powder
- 50g butter, softened
- 1 egg white
- 50g dark chocolate, chopped into small pieces
- 1 egg yolk
- 3 tbsp milk
- Golden caster sugar, for sprinkling
- 50g icing sugar (for drizzling)
Preparation:
Step 1:
Start by making the dough a day ahead if possible. In a jug, beat together the warm milk and the beaten egg. This mixture will serve as the wet ingredients for your dough.
Step 2:
In a food processor, combine the strong white flour, fast-action dried yeast, golden caster sugar, and sliced cold butter along with a pinch of salt. Pulse the mixture until it starts to come together, but remains flecked with small pieces of butter. This will give your pastry its characteristic flaky texture.
Step 3:
Transfer the flour mixture to a large bowl and pour in the milk and egg mixture from the jug. Use your hands to combine the ingredients until a dough forms. Turn the dough out onto a floured surface and knead it gently.
Step 4:
Roll the dough out into a rectangle. Fold the two short sides over so that the edges meet in the middle, then fold the dough in half again. Roll it out and fold it twice more, ensuring to flour the surface as needed to prevent sticking. Once folded, cover the dough with cling film and place it in the fridge to rest for at least 4 hours or overnight.
Step 5:
For the filling, place 150g of the toasted flaked almonds in the food processor along with the icing sugar and cocoa powder. Blitz until the mixture is well combined. Add the softened butter and egg white, pulsing until it forms a smooth paste. Gently fold in the chopped dark chocolate and set the filling aside.
Serving Suggestions:
Serve the Double Chocolate Easter Danish warm or at room temperature, sliced into wedges. It pairs beautifully with a cup of coffee or tea. For an extra indulgent treat, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Make Ahead: Prepare the dough a day in advance for a more developed flavor and easier handling.
- Chill the Butter: Ensure your butter is cold when making the dough for the best flakiness.
- Experiment with Fillings: Feel free to substitute the chocolate and almond filling with other flavors, such as raspberry or cream cheese, for a different twist.
- Check for Doneness: The Danish is done when it is puffed up and golden brown. Keep an eye on it towards the end of the baking time to prevent over-browning.
- Icing Variations: You can add a splash of vanilla extract to the icing for an additional layer of flavor.
Prep Time: 1 hour (plus chilling time)
Cook Time: 40-50 minutes
Total Time: 5 hours (including chilling time)
Nutritional Information (per serving):
- Calories: 350
- Protein: 6g
- Sodium: 150mg
Conclusion
The Double Chocolate Easter Danish is a delightful pastry that brings together the joy of baking and the pleasure of indulgence. With its rich filling and flaky layers, it is sure to be a hit at any gathering. Whether you’re celebrating Easter or simply treating yourself to a special dessert, this recipe is a wonderful way to showcase your baking skills. Remember to take your time with each step, and enjoy the process of creating something truly delicious!
Questions and Answers about this recipe
- Can I use regular flour instead of strong white flour?
While strong white flour is ideal for creating a flaky pastry, you can substitute it with all-purpose flour. However, the texture may differ slightly. - How can I store leftovers?
Store any leftover Danish in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the Danish, wrapped tightly in plastic wrap. - Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend specifically designed for baking. Be sure to check the instructions on the flour package for the best results. - What can I substitute for the dark chocolate?
If you prefer a different flavor, you can use milk chocolate or even white chocolate for a sweeter option. - Is it necessary to let the dough rest overnight?
While resting the dough overnight enhances the flavor and texture, you can still achieve good results by letting it rest for at least 4 hours. Just ensure it’s well-chilled before rolling and folding.