Chocolate Pastry Twists Recipes

FRENCH CHOCOLATE TORSADES (PUFF PASTRY TWISTS)

Steps:

• In a mixing bowl, whisk the egg yolks, sugar and flour together. Set aside.
• In a sauce pan, bring the milk to a low boil. Remove from heat once it comes to a boil.
• Slowly pour milk into the egg mixture, continuously whisking.
• Pour the mixture back into the sauce pan and bring up to a boil, continuously whisking.
• Cook for 1-2 minutes and remove from heat. The custard should be thick enough to coat the back of a spatula.
• Add the vanilla, butter and salt.
• Cover the custard with plastic wrap so it touches the custard (this prevents a skin from forming).
• Let it completely cool in the fridge util ready for use.
• Preheat oven to 400˚ F (200˚ C).
• Roll out puff pastry about 14 inches long or just use the store bought roll.
• Spread a thin layer of the vanilla custard on top of the puff pastry. You may not use all the custard. You just want a thin layer of custard to coat the pastry.
• Sprinkle chocolate chips on top of the custard.
• Fold the pastry in half (widthwise) and cut into strips about 2 inches in width.
• Taking each end of the pasty, gently twist each strip a few times to create the twisted pastry.
• Whisk one egg in a small bowl and brush the tops of the twists with the egg wash.
• Place chocolate torsades on baking sheet lined with parchment paper.
• Bake at 400˚ F (200˚ C) for 15 minutes or until golden brown.

CHOCOLATE PASTRY TWISTS

Steps:

• Heat oven to 400ºF.
• Unfold pastry on work surface; brush with butter. Sprinkle with combined sugar and cinnamon. Top with chocolate morsels; press lightly into pastry to secure.
• Use pastry cutter or sharp knife to cut pastry into 8 lengthwise strips. Fold each strip lengthwise in half. Hold both ends of 1 strip, then twist slightly. Place on parchment-covered baking sheet. Repeat with remaining dough strips.
• Bake 18 to 20 min. or until puffed and golden brown.

CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
• Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
• Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
• Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.

CHOCOLATE TWISTS RECIPE BY TASTY

Steps:

• Cut the puff pastry sheet into quarters.
• Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
• Transfer the twists to the prepared baking sheet and brush with egg wash.
• Bake for 14 minutes, or until golden brown.
• Enjoy!