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
- 40 mls lukewarm milk
- 7 g dried yeast
- 250 g flour
- 33 g fructose
- 3.75 mls salt
- 125 g butter, softened
- chocolate hazelnut spread
- Pour the milk into a jug and add the yeast
- Mix in well and leave to stand for 20 minutes
- Put the flour, fructose 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 Chocolate Hazelnut Spread 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
Click on the links for conversions and notes.
What I blogged:
- one year ago – Pap And Wors With A Tomato And Onion Relish
- two years ago – Taste of Johannesburg
- three years ago – Onion and Tomato Tart
22 thoughts on “Chocolate Pin Wheels Made With Puff Pastry”
With a breakfast like that, I’m sure he raced like a pro xxx
He did indeed xxx
I love a breakfast bun and these look gorgeous. I love how flaky and crisp that dough is.
They stayed that way till the next morning, which was quite impressive 🙂
Oh My God Tandy!! YUM!!
Thanks Lisa 🙂
Your sweet chocolate pin wheels look so appetizing & Yummy too! MMMMMM! X
Thank you Sophie 🙂
Racing! How exciting! I love that you can turn out something so delicious at the drop of a hat, Tandy! xx
It is because I never toss anything away 😉
These look so beautiful! And I’m sure they’re incredibly tasty, too 🙂
Thank you Sues, they were delicious 🙂
Breakfast is the best without a doubt 😀
I so agree!
🙂 Mandy xo
thanks Mandy 🙂
Crispy, sweet sounds like a perfect accompaniment to my morning tea/coffee. I bet it smelled marvellous baking in your oven.
There is something wonderful about chocolate cooking!