Recipe

1. Thawing
Thaw frozen Danish sheets at room temperature.

2. Forming
Cut the thawed Danish sheet into 3 cm wide pieces and roll them into a spiral shape.

3. Fermentation
Place the dough in a cellucule on a cookie sheet lined baking sheet and spread melted butter on the inside of the cellucule and on the bottom of the cellucule.
Place the rolled dough in the center of the cellucule mold and let it ferment. (Temperature 30℃, humidity 75%, about 1 hour)

4. Baking
Bake in a preheated oven at 200℃ for about 20 minutes. Immediately after baking, remove the molds.
If the baking color is not enough, turn the cake over and bake at 200°C for about 15 minutes.

5. Preparation of coating chocolate
Add bitter caramel powder to melted white chocolate (no tempering required) and mix well.

6. Finishing touches
Fill with cream of your choice and topp with the chocolate coating prepared in step 5, fruit of your choice, icing, etc.