Chocolate Almond Braided Danish Ring with Flaky Puff Pastry Step-by-step instructions

Before you start

Gather everything before you start, because puff pastry is easiest to handle while it is cold. Thaw the pastry sheet in the refrigerator until it is cool and pliable but not soft. Set the oven rack to the middle position and heat the oven to 400°F (200°C). Line the baking sheet with parchment paper.

Chop the dark chocolate and the almonds, and keep a portion of the chocolate aside for shaving. Beat the egg with one tablespoon of water in a small bowl. Set out the board, the knife, the grater and the pastry brush. Sift the confectioners' sugar into a bowl so the glaze stays smooth. Working in this order keeps the pastry cool and lets you move from slicing to braiding without pausing.

Instructions

Filled and rolled log

1. 1Slice and fill the pastry
   Unfold the thawed puff pastry sheet on a wooden board. Slice it lengthwise into a strip about 4 inches wide with a chef's knife. Scatter the chopped dark chocolate and chopped almonds evenly along the center of the strip, leaving the edges clear.
   Look for Pastry strip is cool, flat and evenly covered with chocolate and nuts.
   Tip Keep the pastry cold; if it softens, chill it for ten minutes before rolling.
2. 2Roll into a log
   Fold the long edges of the strip over the filling and roll it up gently into a tight log. Place the log seam side down on the board. Use the box grater over the board to shave more dark chocolate into curled flakes over the top.
   Look for Log is firmly wrapped with no open seams and chocolate curls rest on top.
   Tip Shave the chocolate straight over the board so the flakes do not scatter everywhere.

At the end of this phase, the pastry strip should be cool and flat, with the chocolate and almonds spread evenly from edge to edge. The rolled log should feel firm and tightly wrapped, with no gaps along the seam. Chocolate curls from the grater should rest lightly on top.

Look for a log that holds its shape when you lift it. If the pastry feels soft or sticky, refrigerate the log for ten minutes before cutting. Do not move on until the log holds together, because a loose roll will open in the oven and let the filling leak onto the parchment.

Braided ring and egg wash

3. 3Cut and braid the ring
   Cut the log lengthwise into two halves with the knife, keeping the cut sides facing up. Line the baking sheet with parchment. Twist the two halves together into a braid and join the ends to form a ring, leaving a clear opening in the center.
   Look for Braid holds its shape with the filling visible at the cut edges.
   Tip Lightly press the ends together so the ring does not open while baking.
4. 4Fill the center and glaze
   Spoon any remaining chopped chocolate into the center opening of the ring. Beat the egg with the water, then brush the braid all over with the egg wash using a pastry brush. Sprinkle generously with sliced almonds.
   Look for Braid looks evenly glossy from egg wash, with almonds covering the top.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Brush the egg wash only on the pastry, not on the cut edges, so the layers can puff.

At the end of this phase, the two halves should be twisted into an even braid that closes into a ring with a clear center opening. The cut edges should show the chocolate and almond layers. The egg wash should cover the braid in a thin, glossy film, not pooled in any corner. Sliced almonds should cover the top evenly. Check that the ends are pressed together so the ring holds its shape. The pastry should look neat and balanced before it goes into the oven, because the shape set now will be the shape you slice later.

Baked, glazed and finished

5. 5Bake until deep golden
   Bake the ring on the middle rack at 400°F (200°C) for about 25 minutes, until the pastry is deep golden, puffed and flaky and the chocolate is melted. Cool on the baking sheet for 20 minutes.
   Look for Crust is deep golden and layers look puffed and crisp.
   Tip Rotate the sheet halfway through if your oven browns unevenly.
6. 6Make the white glaze
   Whisk the sifted confectioners' sugar, milk and vanilla extract in a small bowl until smooth. Add milk one teaspoon at a time until the glaze drizzles in thin lines. Transfer the ring to a board and drizzle the white glaze in thin lines over the top.
   Look for Glaze falls from a spoon in thin, steady ribbons.
   Tip Sift the sugar first to avoid lumps that clog the drizzle.
7. 7Finish with chocolate zigzags
   Melt the remaining dark chocolate in a microwave in 20-second bursts, stirring between each, until smooth. Spoon it into a small piping bag or use a spoon to zigzag it over the white glaze. Let the glaze set for 10 minutes before slicing.
   Look for Chocolate zigzags look glossy and the glaze has begun to set.
   Tip Work quickly while the chocolate is still fluid for crisp lines.

At the end of this phase, the ring should be deep golden, puffed and flaky, with the chocolate melted inside the layers. The sound of crisp pastry should come when you tap the base lightly. After cooling, the white glaze should fall in thin, steady lines and set into a smooth finish. The melted dark chocolate zigzags should look glossy and neat over the glaze. Before serving, check that the glaze has set for about ten minutes, so slices hold their drizzle and the chocolate stays crisp on top.

Common mistakes

The most common mistake is letting the pastry warm up while you work, which makes the layers slump and the ring spread flat instead of puffing. Keep the pastry cold and move quickly from slicing to baking. Another common error is rolling the log too loosely, so the filling escapes and burns on the parchment.

Pressing the ends together firmly prevents the braid from opening. Avoid brushing egg wash onto the cut edges, because it can glue the layers together and stop them from rising. Finally, do not pour the glaze too thick; add milk slowly so it drizzles instead of puddling. Taking a moment for each of these steps keeps the finished ring neat and flaky.

How to tell it’s done

The ring is done when the pastry is deep golden brown on the top and sides, with visible layers that look puffed and crisp. The chocolate inside should be fully melted and glossy when you look through the opening, and the sliced almonds should be toasted. The base should sound firm and crisp when you tap it, and the pastry should not look wet or pale in any spot.

If the top browns too fast before the center is set, tent it loosely with foil for the last five minutes. The filling is baked through when the chocolate has melted and the pastry no longer looks doughy at the seams. Cool the ring before glazing so the drizzle sets cleanly.

• Egg dishes: 160°F (71°C) in the thickest part