Laminated Chocolate Valrhona Danish with Gold Leaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g fast-action dried yeast</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">2 large eggs, lightly beaten</li><li class="ingredients-single-item">250ml cold whole milk</li><li class="ingredients-single-item">300g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">200g Valrhona dark chocolate (70% cocoa solids), chopped (or high-quality dark chocolate)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 sheets edible gold leaf</li><li class="ingredients-single-item">30g apricot jam</li><li class="ingredients-single-item">15ml water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Small artist's brush (for gold leaf)</li><li class="equipment-single-item">Ruler or measuring tape</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the dough base. In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. Make a well in the center and add the beaten eggs and cold milk. Using the dough hook, mix on low speed until the ingredients come together, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should clean the sides of the bowl but still feel slightly tacky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a square approximately 20cm wide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Keeping the dough cold is crucial for proper lamination as it prevents the butter from melting into the dough layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare your butter block by placing the cold butter between two sheets of parchment paper. Using a rolling pin, beat and roll the butter into a 15cm square. The butter should be cold but pliable - if it's too hard it will break when folding, too soft and it will ooze out. Return the butter to the refrigerator to firm up if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30cm square. Place the butter block diagonally in the center of the dough square, so the corners of the butter point to the middle of the dough sides. Fold the corners of the dough over the butter to enclose it completely, pressing the edges together to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Begin the lamination process. On a lightly floured surface, roll the dough into a rectangle approximately 45cm × 20cm, keeping the edges straight and even. Brush off excess flour, then fold the dough in thirds like a business letter (this is called a single fold). Wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to chill, preventing it from bleeding into the dough layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, always starting with the open ends facing you and chilling the dough for 30 minutes between each fold. After the third fold, refrigerate the dough for at least 2 hours or overnight. This patient process creates the distinctive layers that make Danish pastry so wonderfully flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has rested, roll it out on a lightly floured surface to a rectangle approximately 40cm × 30cm and about 5mm thick. Sprinkle the chopped Valrhona chocolate evenly over the surface, leaving a 2cm border around the edges. The high-quality chocolate will melt beautifully during baking without becoming grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For classic Danish shapes, cut the dough into 8 equal squares. Fold each square in half diagonally to form triangles, or fold two opposite corners into the center for a diamond shape. Place the shaped pastries on baking sheets lined with parchment paper, leaving space between each for expansion. Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, or until visibly puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Gently brush the pastries with beaten egg, taking care not to deflate them. Bake for 20-25 minutes until deeply golden brown. The pastries should feel light and sound hollow when tapped on the bottom. The rich color indicates properly caramelized sugars, which contribute to the complex flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the Danishes are cooling, prepare the glaze by heating the apricot jam with water in a small saucepan until melted. Strain if needed for a smooth consistency. When the pastries are still slightly warm but not hot, gently brush them with the apricot glaze for a professional sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the Danishes are completely cool, apply the gold leaf as a final luxurious touch. Using a clean, dry artist's brush, carefully lift small pieces of gold leaf and place them on top of the pastries. The gold will naturally adhere to the slightly tacky surface of the glaze. Don't worry about being too precise—the random placement creates an elegant, artistic effect.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the Danishes the same day for the best texture and flavor. If needed, you can store them in an airtight container for up to 2 days, though the pastry will gradually lose some of its delicate crispness. To refresh them, warm in a 160°C oven for 5 minutes before serving.</li></ol>