Sweetie Darling

Bake Off Make Off Week 9- Chocolate Pinwheels

Date - 19th October 2016 / Author - Billie / Category - Bake Off Make Off, Recipes

Can you believe it’s week 9? Of 10! Semi final week and where the hell has the time gone? Has it whizzed by in the blink of an eye because we know Bake Off won’t ever be the same after this?

Let’s not dwell on it, let’s enjoy the week. It’s patisserie week so what’s not to absolutely love?!

Chocolate Pinwheels

This Week’s Bake Off

The Signature

Laminated dough y’all!

24 palmiers with full puff pastry. The puffier the better. Lots of lovely dough with layers of butter between. Not at all healthy but wonderfully delicious!

Selasi had it right when it said the key to the puff pastry is chilling! See my notes below for how serious I am about chilling puff pastry. Proper serious.

Chocolate Pinwheels

The Technical

A French Savarin, which looks blimin lovely! Chantilly cream, orange liqueur, light sponge, fresh fruit. Gorg!

The Showstopper

36 fondant fancies. I LOVE fondant fancies! Aren’t they pesky buggers to make though? Luckily Mr Kipling’s got our backs!

My Top Tips To Make Chocolate Pinwheels

Use cold, cold butter. So cold.

One, cold butter is easier to bash/ roll into a sheet, and two, you need cold butter for laminated dough.

Soft butter is going to run from your pinwheels like its creepy neighbour just asked it on a date.

Do the folds.

Don’t assume one or two folds will do. I get my kicks from baking and when you see those puffy layers, it’s buzzy.

Re-roll and fold your dough three times. I puh-romise it’s worth it.

Chocolate Pinwheels

Be an ice queen.

Keep everything cold. When you roll and fold your dough, chill it! 20 minutes at a time.

Don’t let your butter get comfortable. It needs to stay right where it is for the great layers you’re depending on.

Stir your filling.

And don’t stop stirring. It burns so easily once it starts to thicken so just keep it moving.

Be more of an ice queen.

Don’t be tempted to use your chocolate filling before it’s cooled. Warm filling will melt the butter in your dough so only add your filling once it’s at room temperature.

Do, however, feel free to spoon some warm filling straight from the bowl into your gob.


Watch your pinwheels cook.

The chocolate pinwheels at the top of my oven took just under 15 minutes to cook and turn a beautiful golden brown colour, the ones on the middle shelf took pretty much spot on 15 minutes and the ones at the bottom took around 17 minutes.

I rotated all of my trays after 10 minutes to get a more even colour across the chocolate pinwheels.

You can subscribe to my YouTube channel right here!

Want more Bake Off Make Off?

Click here for Week 1 Chocolate Orange Cake

Click here for Week 2 Banoffee Biscuit Whirls

Click here for Week 3 Cinnamon Swirls

Click here for Week 4 Churro Cupcakes

Click here for Week 5 Bakewell Tart

Click here for Week 6 Meringue Brownies

Click here for Week 7 White Choc Passionfruit Roulade

Click here for Week 8 Tudor Knots

Billie xx

Bake Off Make Off Week 9- Chocolate Pinwheels
Print Recipe
Servings Prep Time
12 pinwheels 1.5 hours
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
12 pinwheels 1.5 hours
Cook Time Passive Time
15-20 minutes 2.5 hours
Bake Off Make Off Week 9- Chocolate Pinwheels
Print Recipe
Servings Prep Time
12 pinwheels 1.5 hours
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
12 pinwheels 1.5 hours
Cook Time Passive Time
15-20 minutes 2.5 hours
The Dough
  • 500 g white bread flour
  • 10 g salt
  • 50 g caster sugar
  • 7 g yeast
  • 150 ml milk
  • 100 ml water
  • 1 egg
  • 1 egg yolk
  • 320 g cold butter
The Chocolate Filling
  • 1 egg yolk
  • 40 g caster sugar
  • 25 g plain flour
  • 250 ml milk
  • 25 g dark chocolate (melted)
The Egg Wash
  • 1 egg
  • 1 tbs milk
The Dough
  1. Add salt and sugar to bread flour and stir.
  2. Add yeast and stir.
  3. Mix water, milk and eggs together and add to dry ingredients.
  4. Stir until a dough forms then knead until the dough becomes smooth. Leave in a covered bowl to prove for 1 hour.
  5. Knock back the dough and roll out on a floured surface to 20cm x 40cm.
  6. Place your 320g cold butter between two sheets of greaseproof and bash down/ roll out to a square roughly 20cm x 20cm.
  7. Place your butter in the middle of your dough and fold the top and the bottom of the dough over the butter to cover the butter. Press any seams closed so the butter is completely sealed in. Roll out to roughly 25cm x 45cm then fold up like a letter (fold the top third down then the bottom third up over the top third). Chill for 20 minutes. Repeat this step another two times.
  8. On the last fold and chill, refrigerate your dough for 40 minutes.
The Chocolate Filling
  1. Bring milk to a light boil, you only want small bubbles forming, then remove from the heat.
  2. In a separate bowl, mix your egg yolk and caster sugar together, add your flour and mix.
  3. Pour a small amount of the milk into the yolk/ flour mixture and stir to loosen and get rid of any lumps.
  4. Add this mixture back into the pan of milk and return to the heat, stirring constantly. It will begin to thicken. Once it's reached a thick consistency, remove from the heat and stir in melted chocolate.
  5. Cover chocolate filling with a layer of cling film touching the filling so a skin doesn't form, and leave to cool completely.
Making the Pinwheels
  1. Preheat oven to 180c and line 3 baking sheets with greaseproof.
  2. Roll out your chilled dough to a large rectangle around 34cm x 45cm and trim to neaten if need be. Use a pizza wheel to cut your dough into 12 squares.
  3. Add chocolate filling to the centre of each square.
  4. Slice from the corner of each square to the filling and brush alternate corners with egg wash (just mix egg and milk together to make the egg wash).
  5. Fold the alternate corners to the middle of the filling and press onto one another to form a pinwheel shape.
  6. Cover pinwheels with loose clingfilm and leave to prove at room temperature for 20 minutes.
  7. Brush all over with egg wash. Bake for 15-20 minutes, turning trays halfway through. Keep an eye on your pinwheels and remove them from the oven when they are looking a lovely golden brown colour.
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Chocolate Pinwheels


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