WHAT YOU NEED

Ingredients

600 grams of Danish dough
100 grams of chestnuts
Cream sauce (mixed evenly with chestnut paste) 80 grams
White chocolate in moderation

How TO MADE Chestnut paste from Denmark

Steps 1 to 4

1. The Danish dough is pressed to a thickness of 0.5 cm and divided into 11 cm by 11 cm squares.

2. The filling is pressed on the surface of the dough.

3. Four pairs of corners.

4. Squeeze the interface.

Steps 5 to 8

5. Put it in a circular mold.

6. It is fermented for 60 minutes at 28°C and 75% humidity.

7. It is fermented until the mold is 8 minutes full, and the pan is baked on the surface.

8. It is baked in the oven at 210°C and 200°C for 20 minutes.

Steps 9 to 12

9. Cool in the oven and add white chocolate sauce.

10.