Salted Chocolate Viennese Whirls

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

   Tip: Use a whisk or fork to aerate the mixture.

3. 3

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

4. 4

   In a separate bowl, whisk together the beaten egg and vanilla extract.

   Tip: Make sure to break up any large egg pieces.

5. 5

   Gradually pour the egg mixture into the flour mixture and stir until the dough comes together in a ball.

6. 6

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm (1/8 inch).

7. 7

   Cut the dough into long, thin strips about 1cm wide.

8. 8

   In a small saucepan over low heat, melt the dark chocolate chips, stirring occasionally.

   Tip: Add the heavy cream and milk powder to the melted chocolate and whisk until smooth.

9. 9

   Place a strip of dough on a piece of parchment paper, leaving a 2cm border at the top.

10. 10

    Place a spoonful of the melted chocolate mixture onto the dough, leaving a small border around the edges.

11. 11

    Fold the top edge of the dough over the chocolate, pressing gently to seal. Repeat with the remaining dough and chocolate.

    Tip: Make sure the edges are sealed tightly to prevent the chocolate from escaping.

12. 12

    Bake the whirls for 15-20 minutes, or until the pastry is golden brown.

13. 13

    Remove from the oven and let cool on a wire rack.