Golden Dragon Roll

Good to go
Timeless Classics
Good for freezing
No food waste

This eye‑catching pastry features a meticulously laminated dough with striking red accents that create a dragon‑scale effect once rolled. The dough is layered, rested, and cut into thin decorative strips before being wrapped around a flavourful pumpkin‑seed chocolate stick. The filling combines CARMA® Dark Padera 55%, pumpkin‑seed praline, Sichuan pepper and crunchy pumpkin seeds for a spicy, nutty bite with a subtle roasted aroma. Once baked, the rolls are finished with a dusting of milk powder that melts into a glossy sheen. A bold, modern viennoiserie that blends colour, texture, and flavour in every bite.

Level:
Makes:: 30
Shelf life:: 1

650 g

white flour
100 g

whole eggs
15 g

sea salt
170 g

water
70 g

fresh yeast
50 g

granulated sugar
20 g

Whole Milk Powder
75 g

butter

Knead all ingredients into a pastry dough. Remove 150g of dough (before laminating) and mix with 5g of red fat-soluble food colouring. Use a blender to distribute the colour quickly and evenly throughout the dough. Knead the pastry dough with the laminating butter: do it twice before leaving it to rest for 30 minutes. Knead twice once again then put it in the fridge for 30 more minutes. In the meantime, roll out the green-coloured dough to a 2mm thickness and leave to rest in the freezer. Press the finished laminated dough onto the red dough sheet and cut to size with a cutter. Put the dough block in the freezer for 30 minutes. Use a ruler to cut 1cm wide strips, and place them on the block with the laminated side facing up. Cut enough strips to cover the entire block, then leave to rest in the fridge for another 30 minutes. Roll out the dough to a 3.5mm thickness and leave to rest in the fridge for 30 minutes. Cut into 12×8cm pieces. Place the coloured side down on baking paper and top off with the chocolate stick (see next step). Roll up evenly, seal the ends and smooth out the bottom evenly to prevent it from bursting open in the oven. Leave to rise gently in the proofing chamber for approx. 1 hour. Bake at 175°C (fan oven) for approx. 15–20 minutes. Depending on the colour, adjust the baking temperature halfway through if necessary. Dust the finished firecrackers with milk powder and bake briefly at 195°C on a high fan setting until the powder has completely dissolved and the surface is shiny.

140 g

Carma DARK COUVERTURE - DARK PADERA 55% - DROPS - BAG 5KG
60 g

Pumpkin seed praline
20 g

cornflour
2 g

Sichuan pepper
30 g

pumpkin seeds

Roast the pumpkin seeds and make a dry caramel. Use both to prepare a praline with 70% pumpkin seeds and 30% caramel. Finely chop the remaining pumpkin seeds. Mix the praline thoroughly with the tempered CARMA® Dark Padera 55%, cornflour, pepper and chopped pumpkin seeds. Heat the mixture up to 28°C and pipe into 1cm wide strips. Once hardened, cut into 8cm long strips.