Chocolate & Ginger Wreath

Serves: 8
Prep/Cook Time: 1 hour 30 minutes

Ingredients

• 2 (375g packets) Carême All Butter Puff Pastry, defrosted
• 1 cup chocolate spread 
• 1 egg yolk, lightly beaten.

For the Streusel topping

• ¼ cup brown sugar
• ¼ cup plain flour
• 30g unsalted butter, cubed and cold
• ¼ tsp sea salt flakes
• ¼ tsp ground ginger.

Method

For the Streusel spiral:

1. Preheat oven to 180°C fan-forced (200°C conventional).
2. Unroll one sheet of pastry, place it onto a lightly dusted work surface, and cover it with half of the chocolate spread, leaving a 2cm border around the edges.
3. Roll the pastry sheet up into a roll, starting at the longest edge. Take a sharp knife and cut the roll vertically down the middle to expose the layers of pastry and chocolate spread.
4. Lay the two pieces of cut pastry with the cut side facing upwards, then gently twist the two pieces over and under each other to create a long braid. Gently pinch the top and bottom of the braid to secure it. Repeat steps 2-4 with the second sheet of pastry and the remaining hazelnut spread.
5. Connect both braids together to form one long braid, then place it into the tart tin in a wreath shape, pinching the ends together well to secure it.

For the Streusel topping:

1. In a medium bowl, combine the brown sugar, flour, salt and ground ginger. Cut the butter into the mixture with the tips of your fingers until coarse crumbs are formed.
2. Brush the pastry wreath with beaten egg and sprinkle the top with the streusel.
3. Bake in the oven for 40-45 minutes, or until the spiral is golden and the streusel is crisp.
4. Serve hot or cold with a dollop of ice cream or double cream.

To complete the dish: Serving instructions