Prepare the dough. Knead all the ingredients together except for the butter for the butter layer. Let it proof (1st proofing) for 40 minutes. Press any excess air out, and let it sit for 10 minutes.
Roll out the dough, place the butter for the butter layer on the dough, and wrap it up. Roll it out with a rolling pin. Make sure the butter won't come out from the dough. Fold into thirds.
Repeat Step 2, 3 times. Each time you fold the dough, place it in the fridge for 30 minutes.
Once done folding, roll out the dough and cut into 8 pieces. Place a piece of chocolate on each piece of dough.
Roll them up. Press down the ends with a fork so that they won't come apart. Place the seams down on a baking sheet and let them proof (2nd proofing) for 40 minutes.
Bake in the oven for 15 minutes at 200°C. When cooled, decorate to your liking. I decorated them with the chocolate writing pen and the chocolate from the filling.
They're just as delicious without any filling as croissants. Change the shapes when using custard cream and raspberries.
Story Behind this Recipe
Danishes are my family's favourite. I just thought about making my own! Even if I make a lot, they always disappear in the blink of an eye. Tasting a freshly baked one really feels like a luxury.