Twist and Shout – With Chocolate

In a continuing search for places to use chocolate I found Chocolate Torsades. The name derives from the French ‘tornado’ for ‘twist.’

There really isn’t a recipe for this. I used my creme patisserie recipe from the eclairs, (I had some left over.) I also had a leftover sheet of puff pastry, and of course lots of existing chocolate. (Still trying to exhaust the old stock.)

French Chocolate Torsades (Puff Pastry Twists)

INGREDIENTS
• 4 egg yolks
• 1/2 cup of sugar
• 2 tablespoons of flour
• 1 1/2 cups of milk
• 1/2 tablespoons of vanilla
• 1 tablespoon of butter
• 1/4 teaspoon of salt
• 1 sheet Puff pastry (270 g)
• Chocolate chips dark or milk
• 1 egg for egg wash
• Sparkling sugar

METHOD
For the custard

  1. Whisk eggs and milk together and add to all other ingredients (except vanilla) to a medium saucepan.
  2. Bring to boil whisking constantly
  3. Cook until thickened (it will look lumpy, its ok)
  4. Sieve lumpy mixture into a bowl and add 1 tsp vanilla, mix thoroughly
  5. When incorporated, cover with plastic directly on the cream and cool.

    For the Chocolate Torsades
  6. Preheat oven to 410 degrees (215 Celsius)
  7. Roll out puff pastry about 14 inches long or just use the store bought roll
  8. Spread a thin layer of the vanilla custard on top
  9. Sprinkle chocolate chips on top
  10. Fold in half and cut into strips
  11. Twist each strip a few times to create the twist
  12. Whisk one egg in a small bowl and brush the tops of the twists with the egg wash
  13. Place chocolate torsades on baking sheet with parchment paper
  14. Sprinkle with sparkling sugar
  15. Bake at 400 degrees (215 Celsius) for 15 minutes or until golden brown.

Long Chocolate Buns

I saw a picture of an elongated bread roll, like a hot dog roll, but slashed with a lame and the slashes were filled with lemon curd before baking. Well, I couldn’t find the recipe so decided to create my own. This is the first time I have stepped out of my chemist-trained-recipe-following comfort zone.

I also decided, since I don’t really care for lemon curd, I would instead roll chocolate ala pain au chocolat but using an enriched bread dough instead of puff pastry. This was also an excuse to use some of the 11# of chocolate I bought a couple of weeks ago.

The QC department suggested a less bitter chocolate (64% cacao) and sparkling sugar topping (good suggestion.) QC will have to live with 64% as I do have 11 pounds. Manufacturing suggested no chop the chocolate so small. Something the size of chocolate chips should melt fine and be easier to handle.

Chocolate Filled Bread Buns

INGREDIENTS
• 2 teaspoons active dry yeast
• 1 cup barely warm milk
• 3 cups all-purpose flour
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1 teaspoons salt
• 2 eggs, one for dough, one for egg wash
• 1 tablespoon orange zest
• 165g, about 1 cup (4-6 ounces) bittersweet chocolate chopped fine (pulse in a food processor)

METHOD

  1. In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
  2. Add 2 tablespoons melted butter, sugar, salt, egg, and orange zest. Stir until blended and fragrant.
  3. Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead. Or, if you have a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
  4. Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
  5. Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Flatten into an oval then roll to ¼ “ thick rectangle.
  6. Place a stripe of chocolate ½ “ from long end of rectangle. Roll to cover chocolate and place a second stripe of chocolate. Roll up and seal edges and all seams.
  7. Place rolls a on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
  8. Preheat oven to 400 degrees F.
  9. Slash diagonally 4x with lame.
  10. Brush 1 egg wash over the rolls. Sprinkle with coarse sparkling sugar.
  11. Bake for 8-12 minutes or until lightly browned. Serve warm or at room temperature.

A Day In The Life – Act I

So, I started the morning with Pain Au Chocolat, (making, not eating.) I have some opened chocolate I need to use before I open the new bag. To me, baking is a hobby so I like to make everything I can from scratch. I don’t use mixes or other short cuts…. except for puff pastry. In the past I made puff pastry a few times and must admit that what I make is not nearly as good as what is available in the super market.

I buy two brands of puff pastry. Trader Joe sells a box with two 10”x10” sheets. TJ’s is good when you don’t want a huge puff when baked. If you knock it before baking it will puff less than 100%, which is what I used for todays pastry. Pepperidge Farms puff pastry also comes in two sheets per box, but each sheet is conveniently individually wrapped. This pastry puffs 200% if baked without knocking, a little less if you do. Pepperidge Farms is available year round, while TJ’s is only available from roughly Thanksgiving to New Year’s. Buy a few boxes and put them in the bottom of your freezer. I do.

Using Trader Joe’s puff pastry makes Pain Au Chocolat a snap. There is the added benefit it is also delicious.

Pain au Chocolate


INGREDIENTS
Puff pastry (Trader Joe’s)
Chocolate ( I used Guittard’s 63%)
Confectioner’s sugar

METHOD

  1. Roll out puff pastry
  2. Dust with confectioner’s sugar
  3. Cut into 2” wide (Trader Joe’s Puff Pastry – cut 5 long strips, then cut each in half)
  4. Lay chocolate at one end, roll one time, press down gently and roll again, press gently again
  5. Add second row of chocolate and roll one last time, press gently
  6. Chill overnight or at least 2 hours.
  7. Brush with egg wash
  8. Bake 360 deg 20-25 min on parchment lined baking sheet