Chocolate Pastry Twists Food

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-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 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 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!

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

CHOCOLATE-WALNUT PASTRY TWISTS

Steps:

• Preheat the oven to 200C.Lightly grease a couple of baking sheets.
• Put the walnuts, chocolate and orange zest in a food processor and chop fairly finely.
• Beat the egg and milk together to prepare egg wash.
• Roll out the pastry to about 3mm thickness, then slice into strips roughly 4cm by 12cm.
• Brush each strip with the egg wash, then scatter with a layer of the chopped walnut mixture. Press it lightly into the pastry. Form each strip into a twist.
• Transfer to the baking sheets.
• Bake for 12-15 minutes, until golden and puffed up, then remove from the oven and, while still hot, dust generously with sifted icing sugar.
• Leave to cool before serving.