French Chocolate Torsades Puff 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.

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 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!