What a fun recipe to bake! I really liked trying some techniques that were new to me, including the low-effort flaky pastry (food processor plus simple rolling and folding), and the microwave fruit jam and confectioner's cream fillings. I made raspberry and cream filling, which was delicious. Another practical aspect of this recipe: you can prepare it mostly the day before, get up in the morning at a reasonable hour, shape and bake the braid, and still have your fancy pastry for breakfast (rather than brunch).
I didn't watch a video of this, so I was a bit clueless on the filling quantities, and I think I used a bit too much of the fruit filling. The recipe did say "you might not need all the filling", but I wasn't clear on how much was too much, until I did it. I also think my cream filling wasn't quite thickened enough, because the two fillings ran all over the place when I was shaping it (the pretty photo is above, and the scary photo is below :-):
It did bake up pretty well (although with a bit of burning sugar smoke coming from the liquid on the parchment) and held together once it was cool. I wasn't quite sure how to close off the ends - I think that next time I would leave a little space within filling, so I can fold it over better.
One warning to anyone who hasn't tried this yet - you need to chill the pastry dough overnight before rolling and folding, and then again after rolling and folding, so some planning is in order. I had not planned ahead very much, and didn't have time to do the first overnight chilling. I did let it go for 6 hours in the fridge, so it was quite cold when I got to rolling and folding it, and it seemed to be a bit soft, but not too difficult to roll. I did wonder if the yeast would have developed more if I had left it longer in the fridge.
Fortunately I made the full recipe of dough, and put half in the freezer, so I will have another shot at perfecting this :-)