Chocolate Almond Kringle Flaky Braided Danish Ring Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed if frozen, but still cold. Prepare the almond frangipane if making from scratch, and chop the dark chocolate bars into small pieces. Grate the dark espresso chocolate block and keep it chilled.

Line a baking sheet with parchment paper. Have the egg wash, sliced almonds, vanilla icing, and melted dark chocolate ready. Preheat the oven to 375°F (190°C) and position a rack in the center.

Instructions

Assemble and Shape

1. 1Prepare the Pastry and Filling
   Roll out the laminated puff pastry on a lightly floured surface into a rectangle about 12 by 16 inches. Spread the almond frangipane evenly over the pastry, leaving a 1-inch border on all sides. Scatter the chopped dark chocolate bars over the frangipane.
   Look for The frangipane covers the pastry evenly, with chocolate pieces scattered throughout.
   Tip Keep the pastry cold while working to prevent it from becoming too soft.
2. 2Shape the Ring
   Fold the pastry over the filling to create a long filled strip. Carefully transfer the strip to a parchment-lined baking sheet, then shape it into an oval ring, pressing the ends together to seal. Use a sharp knife to cut slits on the top to create a braided look.
   Look for The ring is an even oval with sealed ends and visible slits for braiding.
   Tip If the pastry becomes too soft, chill it for 10 minutes before shaping.
3. 3Grate Chocolate Curls
   Using a box grater, grate the cold dark espresso coverture chocolate block into a pile of dark chocolate curls. Set the curls aside for garnish.
   Look for The chocolate grates into fine, fluffy curls that hold their shape.
   Tip Chill the chocolate block for 15 minutes before grating for easier handling.

At the end of this phase, you should have a neat oval ring with the filling enclosed and the top cut into strips for braiding. The pastry should be cold and firm, holding its shape on the baking sheet. The chocolate curls should be ready in a small bowl.

Braid and Bake

4. 4Braid the Top
   Gently lift the cut strips of pastry and twist them over the filling to create a braided pattern across the top of the ring. Tuck the ends under to secure the braid.
   Look for The pastry strips form a neat braid over the filling.
   Tip Work quickly to keep the pastry cold; if it softens, chill briefly.
5. 5Apply Egg Wash and Almonds
   Brush the entire surface of the braided ring with the egg wash, making sure to cover all the pastry. Sprinkle the sliced almonds evenly over the top, pressing gently so they adhere.
   Look for The pastry is glossy with egg wash and covered with sliced almonds.
   Tip Brush lightly to avoid pooling egg wash in the crevices.
6. 6Bake the Ring
   Bake the ring in a preheated 375°F (190°C) oven for 25-30 minutes, until the pastry is golden brown and puffed. The filling should be bubbling and the internal temperature of the pastry should reach at least 160°F (71°C) to ensure the egg in the frangipane is fully set.
   Look for The pastry is deeply golden, puffed, and the filling is visibly hot.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The braid should be even and secure, with the egg wash and sliced almonds evenly distributed. As the ring bakes, it will puff and turn golden brown. The kitchen will smell of butter and chocolate, and the pastry should look crisp and glossy.

Finish and Serve

7. 7Cool and Drizzle
   Remove the ring from the oven and let it cool on the baking sheet for 10 minutes. Drizzle the vanilla icing over the warm ring, then drizzle the melted dark chocolate in a zigzag pattern. Sprinkle the reserved chocolate curls over the top.
   Look for The icing and chocolate create a glossy, decorative finish.
   Tip Drizzle while the ring is still warm so the icing sets slightly but remains glossy.
8. 8Serve Warm
   Let the ring rest for at least 10 minutes before slicing. Lift a warm flaky portion with a spatula and serve. The pastry should be crisp and flaky, with a molten chocolate center.
   Look for The ring holds its shape when sliced, with a tender, flaky crumb.
   Tip Serve warm for the best texture; reheat briefly if needed.

After cooling slightly, the ring should be drizzled with vanilla icing and melted chocolate, and topped with chocolate curls. The icing will set slightly but remain glossy. When sliced, the layers should be distinct, with a tender crumb and molten chocolate pockets.

Common mistakes

One common mistake is overfilling the pastry, which can cause the filling to leak out during baking.

Keep the frangipane layer about 1/4-inch thick and leave a border to seal the edges. Another issue is not chilling the pastry enough, leading to a misshapen ring or a soggy bottom.

If the pastry becomes too soft, refrigerate it for 10-15 minutes before continuing. Cutting the slits too deep can cause the braid to separate; cut only through the top layer of pastry.

How to tell it’s done

The kringle is done when the pastry is deeply golden brown and puffed, and the filling is bubbling. The internal temperature of the pastry should reach at least 160°F (71°C) to ensure the egg in the frangipane is fully set.

If the pastry browns too quickly, tent it loosely with foil. Let the ring cool for 10 minutes before drizzling with icing and chocolate, then serve warm.

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