Ingredients
- For the frangipane:
- 110g soft butter
- 110g light soft brown sugar
- ½tbs vanilla bean paste
- 80g ground almonds
- 80g self-raising flour
- ½tsp baking powder
- 3 medium eggs
- Flour, to lightly dust a worktop
- 1 sheet pre-rolled puff pastry
- 1 egg yolk, mixed, for egg wash
- 150g dark chocolate chips 70% cocoa solids
- 1tbs icing sugar
- Start by making the frangipane. Add the butter and sugar to a large bowl and mix with an electric hand whisk for one minute. Then, add the vanilla bean paste, ground almonds, flour, baking powder and eggs and mix with an electric hand whisk until well mixed.
- Lightly dust a work a clean worktop with some flour, then roll out your puff pastry sheet into a rectangle. Spoon some frangipane on top and spread a thin even layer of the frangipane over the puff pastry, leaving gap of about an inch across the top and bottom of the pastry (the long sides of the pastry). Brush across the top edge of the pastry with egg wash.
- Next, spread the chocolate chips evenly out over the frangipane, then carefully pick up the bottom edge of the puff pastry and roll it all up like a Swiss roll. Then place this in the freezer.
- Preheat the oven to 200 degrees and line an oven tray with parchment paper. Remove the roll from the freezer and slice about 2cm thick (just slice the number you want to bake at the time, the rest of the roll can be put back in the freezer). Place the swirls on the lined baking tray and bake for 20 minutes at 200 degrees until golden brown.
- Remove from the oven and allow to cool slightly, then dust with icing sugar and serve warm.
