Chocolate ring

• Mix together the plain and strong flours, salt, sugar and butter cut into pieces and the yeast that has been mixed together with the milk. Knead on the lowest speed setting for five minutes, then for 10 minutes on the second lowest speed setting.
• Roll into a ball and let it rise for one hour. Knock back the dough and chill.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter in bucket 2 kg.

• Mix together the plain and strong flours, cocoa powder, red food colouring, salt, sugar and butter (cut into pieces), and the yeast that has been mixed together with the milk. Knead on the lowest speed setting for 10 minutes. Roll into a ball and let it rise for one hour.
• Knock back the dough and chill.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter bucket 2 kg.

• Use a flat beater to mix all the ingredients together and then bake at 145 °C until slightly browned. 

• Mix all the ingredients together using a food processor, except for the candied orange cubes, which should be mixed in with a spatula.

• Boil all of the ingredients together. 

• Using the butter sheet, carry out a double turn and then a single turn. Leave to rest in the cold. Place the chocolate dough on the piece of prepared pastry that has been lightly humidified using a brush.
• Roll out to a thickness of 4 mm. Cut into 30×2 cm (approximately 50 g) strips.
• Twist and arrange in the florentine Flexipan® moulds (reference: 112). Leave to rise for two hours at 28 °C.
• Pipe 40 g of chocolate orange cream cheese garnish into the bottom of the mould and place 10 g of cooked coconut crumble on top.
• Bake at 170 °C for 17 minutes. When removed from the oven, coat the puff pastries with the syrup.
• Leave to cool. Sprinkle some icing sugar onto the coconut crumble and add two or three candied orange cubes.