Salted Chocolate Danish Pastry

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: For an added layer of non-stick, lightly grease the baking sheet with oil.

2. 2

   In a large mixing bowl, combine flour, granulated sugar, baking powder, and knead salt. Whisk until combined.

   Tip: Use a stand mixer or a wooden spoon to mix the dry ingredients.

3. 3

   Add the softened butter to the dry mixture and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.

   Tip: For an extra flaky crust, try using cold butter.

4. 4

   In a separate bowl, whisk together the confectioner's sugar, salted chocolate chips, and large egg until smooth.

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

5. 5

   Gradually pour in the unsalted milk, whisking continuously until the dough comes together in a ball.

   Tip: If the dough is too sticky, add a little more confectioner's sugar.

6. 6

   Turn the dough onto a lightly floured surface and knead a few times until it comes together.

   Tip: Use a gentle touch to avoid overworking the dough.

7. 7

   Roll out the dough to a thickness of about 3mm (1¸). Cut into desired shapes.

   Tip: For a more rustic look, cut out shapes with a knife or a pastry cutter.

8. 8

   Place the pastry shapes on the prepared baking sheet, leaving about 1cm of space between each.

   Tip: Make sure to leave space for even spreading of the salted chocolate mixture.

9. 9

   Bake the pastry for 20-25 minutes, or until golden brown.

   Tip: Keep an eye on the pastry, as the baking time may vary depending on your oven.

10. 10

    Remove the pastry from the oven and sprinkle with edible gold dust.

    Tip: For an extra touch of luxury, drizzle with a little extra chocolate sauce.

11. 11

    Allow the pastry to cool completely before serving.

    Tip: This will help the chocolate set and the pastry to retain its shape.