Danish chocolate flower

Recipe

ingredients	preparation
900g bread flour 50g butter	Blend together
30g yeast 250g UHT full fat milk	Blend together
10g sea salt 250g UHT full fat milk 60g sugar 100g 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
15g CP 15g water	Mix with 175g of the main dough Keep cool
400g 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. V21-OH35NV	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