Tag Archives: patisserie

Twist and Shout – With Chocolate

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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.)

  • Cut, folded, filled pastries
  • Twisted pieces
  • Final Product

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.