I have always wondered if anybody reads this section of a blog post. No really, because when I was younger and not into blogging, I would just open up a blog post to 1. See the photographs or 2. Refer to the recipe. But it has all changed now, since I got into blogging, I do read what the author writes in this section because it’s so wonderful to know about their experiences, ideas and of course their tried and tested tips. If you are reading this right now, all I want to share about my life right now is that I am going through a rough patch, things are very confusing but baking keeps me going. I do have an aim of building this blog and making it better with every post and I try to work towards it as and when I can while managing college work and personal life. I’m glad to have a space where I can pen down my thoughts and know that the people who read it, genuinely care. So thank you.
Coming to this puff pastry wreath, this is actually pretty easy to make if you can buy pre-made puff pastry where you live. If you cannot, don’t worry, I’ve got you covered. You can make the puff pastry dough in bulk and freeze it for later. I suggest if you want to make this recipe on a Sunday, you should make the puff pastry the day before and keep it in the fridge so that you are good to go. Adding the orange to it just makes this recipe a keeper, it is soooo gooood. However, if you’re not a fan of the combination, you can leave it out. But I will highly suggest you try it once.
Recipe: (click links to buy)
For the puff pastry-
275g plain flour
250g unsalted butter
1 tsp orange zest
A pinch of salt
120 ml water (less or more depending on consistency)
For the filling:
150g 70% dark chocolate
3 tbsp unsalted butter
+ 2 tsbp brown sugar for sprinkling before baking + 1egg yolk mixed with some milk for egg wash.
Zest of one orange for garnishing.
- In a large bowl, add the flour, salt and orange zest. Mix well.
- Add the water a half cup at a time and mix with your hand or a wooden spoon till the dough comes together. The dough should be soft but not tacky. Cover the bowl and keep it aside.
- As your dough rests, take your soft butter and put some parchment paper in an 8×8 inch square cake pan. Put the butter inside the pan and using a rubber spatula, spread the butter in an even layer. Put another layer of parchment paper on top of the butter and press it down with your hand to even it out. Put this in the refrigerator for 20 mins.
- Once the butter is cold but pliable, take your dough and on a clean and floured surface roll out the dough into a 15 inch by 8.5 inch rectangle. Take the cold butter and place it in the centre of this rectangle, now fold the upper half downwards and the lower half upwards, pinch the seam. Now turn the dough 90° so that the seam becomes vertical.
- Using a rolling pin, roll the dough vertically only and roll it to a length of 15 inches, keeping the width as is. Be gentle with the dough. Make sure the butter isn’t too hard.
- Once you roll out the dough, fold the dough again as before, upper third downwards and lower third upwards, pinch the seam and turn the dough 90° to make the seam vertical. Repeat the rolling procedure and do it one more time. You should do this process for a total of three times.
- It helps if your kitchen is cold, in case it is too hot, chill your dough between each folding process.
- Once you finish folding three times, cover the dough in plastic wrap and refrigerate till you need it.
The day you make the wreath:
- In a microwave safe bowl, add the Chocolate and the butter and microwave it till it is melted, at 30 or 20 second intervals. Let the mixture come to room temperature.
- Meanwhile remove your dough from the fridge and let it thaw a little.
- Preheat your oven to 200°C and line a large baking sheet with parchment paper.
- On clean surface add some flour and roll out the puff pastry dough, keeping the seam vertical. Into a 20 × 9 inch rectangle.
- Leaving a gap of 1 inch, spread the room temperature Chocolate filling in a thin layer. And roll the dough into a long log.
- Make a long vertical cut through the middle of the dough, keeping about 3 inches at the top uncut. Twist the dough in a criss cross braid, transfer this to the baking sheet. Now, close the edges by pinching it with your fingers. Refrigerate this for 10 minutes.
- Before baking, brush with eggwash and sprinkle the sugar.
- Bake at 200°C for 20-25 minutes or until golden brown.
- As soon as you take the wreath out of the oven, grate fresh orange zest on top.
- Let it cool, serve warm or cold. Best consumed the day it’s made.
I hope you guys give this a go, it may look complicated but it’s not. I’m sure you will love devouring this masterpiece both with your eyes and your tummy.
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Until next time,