Receta Chocolate Pin Wheels Recipe
It has been a very long time since Dave raced competitively. When he was racing we would leave for the race track in the dark and take breakfast and lunch with us. We would also take a flask with boiling water and coffee as I am not very good without coffee in the morning. Since moving to Gordons Bay Dave has not raced that often and we have not gone together to the race track in the dark. We have gone after enjoying breakfast at home and we have lunch in the VIP lounge. Very civilized if you ask me! But, when offered a Formula Ford to race Dave jumped at the opportunity and I was more than willing to wake up early and leave for the track in the dark. Things are a lot easier now as our friends have a permanent pit at the track and there is a kettle in the pit. I packed some coffee and mugs for the wake me up and I made some chocolate pin wheels for breakfast. I had some left over dough from making pain au chocolat and all I did was take it out of the freezer the night before and leave it in the fridge to defrost. I slathered on some of my home made nutella and after rolling and baking, breakfast was ready!
Chocolate Pin Wheels Recipe
Adapted from Larousse Gastronomique page 330
Ingredients:
- 40mls lukewarm milk
- 7g dried yeast
- 250g flour
- 33g caster sugar - I used fructose
- 3.75mls salt
- 125g butter, softened
Nutella for spreading
Method:
Pour the milk into a jug and add the yeast
Mix in well and leave to stand for 20 minutes
Put the flour, sugar and salt into a mixing bowl
Give it a mix and then make a well in the middle
Pour the milk mix into the well and use your fingers to make a dough, mixing as quickly as possible
Cover with a cloth and leave to prove for an hour
Roll into a rectangle on a well floured surface
Dot a third of the butter on the pastry and then fold the top third down and the bottom third up
Roll out into a rectangle and repeat with a third of the butter
Fold as per above and roll out into a rectangle
Dot the rest of the butter on the pastry and fold as per above
Leave to rest for 30 minutes
Roll into a rectangle and spread the Nutella over the top of the pastry
Roll into a sausage shape and cut into 2cm rounds
Place onto a lined baking tray
Preheat the oven to 220° Celsius
Leave the pastry to prove for 45 minutes
Bake for 10 minutes
Cool on a wire rack
2.2
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.