Chocolate Danish Pastry

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Use a convection setting if your oven has one.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Use a whisk attachment for even mixing.

3. 3

   Add the cocoa powder and mix until well combined.

4. 4

   In a large bowl, whisk together the eggs and heavy cream.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Gradually pour the dry ingredients into the wet ingredients and mix until a smooth dough forms.

   Tip: Use a stand mixer with a dough hook attachment or a wooden spoon.

6. 6

   Knead the dough for 5 minutes until it becomes smooth and elastic.

   Tip: Use a pastry scraper to knead the dough.

7. 7

   Wrap the dough in plastic wrap and let it rest for 10 minutes.

8. 8

   Roll out the dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a pasta machine or a rolling pin.

9. 9

   Cut out rectangles of dough that are about 10cm x 15cm (4 x 6 inches).

   Tip: Use a pastry cutter or a knife.

10. 10

    Place a tablespoon of chocolate chips in the center of each rectangle.

    Tip: Leave a 1cm border around the edges.

11. 11

    Fold the dough over the chocolate and press the edges to seal.

    Tip: Use a fork to crimp the edges.

12. 12

    Brush the tops with melted butter and sprinkle with chopped hazelnuts (if using).