How To Bake - The Christmas Tree

               

 

Step 1: Roll

Place one of your Christmas tree pastries on a greaseproof paper lined tray.

Spread the choc-hazelnut spread across the entire pastry, covering it entirely.

Place the second Christmas tree pastry directly on top of the first, sandwiching the spread between.

Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top.

Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.

Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.  Continue moving up the tree, twisting away from you as you go.  At the top of the tree you may only get a single twist in the top branches.

Place the star on the top of the tree, using some of the chocolate spread to hold it in place

Step 2: Proof

Proof until the tree double in sizes and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.

Tips for Proofing

Step 3: Bake

Lightly spray all of the tree, including the star, with the glaze, try to cover it completely.

Bake for 15-18 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.