Torsades au Chocolat ~ Decadent Chocolate Pastry Twists Recipe

While these glorious pastries shine brightly in the morning, their portability also makes them an exceptional on-the-go snack, perfect for school pick-ups or quick bites between activities. Holding them delicately in a paper bag ensures your hands remain custard and chocolate-free, making for a truly mess-free indulgence!

Recipe by David Leite

Ingredients

For the Pastry Cream (Crème Pâtissière)

• 1/3 cup milk
• 1 large egg yolk
• 1 tablespoon granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon (1/2 oz) unsalted butter, at room temperature

For the Chocolate Twists

• 1 sheet (8 oz) store-bought puff pastry, thawed but chilled
• 3 tablespoons roughly chopped semisweet chocolate or mini chocolate chips
• 1 large egg, lightly beaten for egg wash

For the Simple Glaze

• 1 tablespoon boiling water
• 1 tablespoon granulated sugar

Instructions

Making the Silky Pastry Cream

1. In a medium saucepan, gently bring the milk to a boil over medium heat. Keep a close watch to prevent scorching, removing from heat as soon as bubbles appear around the edges.
2. Meanwhile, in a separate medium saucepan (off the heat), vigorously whisk together the egg yolk, granulated sugar, and cornstarch until the mixture is smooth, pale yellow, and thoroughly combined. This initial vigorous whisking helps prevent lumps in the final custard.
3. Once the milk has just reached a boil, carefully temper the egg yolk mixture. To do this, gradually pour a small amount (about two teaspoons) of the hot milk into the egg yolk mixture, whisking continuously and vigorously. This step slowly raises the temperature of the yolks without cooking them prematurely.
4. Slowly pour the remaining hot milk into the tempered egg mixture, whisking constantly to ensure everything is seamlessly incorporated. Avoid adding the milk too quickly, as this can lead to scrambled eggs.
5. Return the saucepan containing the milk and egg mixture to medium heat, continuing to whisk without interruption. Cook the mixture until it starts to thicken noticeably and produces slow, large bubbles on the surface, which typically takes 1 to 3 minutes. Immediately remove the saucepan from the heat once it reaches this consistency. If, by chance, your mixture has slightly overcooked and contains small bits of cooked egg, you can achieve a perfectly smooth custard by straining it through a fine-mesh sieve into a clean bowl.
6. Add the vanilla extract to the hot custard and whisk until fully incorporated. Then, add the unsalted butter, whisking continuously until it has completely melted into the custard, making it smooth, glossy, and enriched.
7. Scrape the finished custard into a clean bowl. To prevent a “skin” from forming on the surface as it cools, cover the custard directly with plastic wrap, pressing it down so it touches the entire surface. Allow the custard to cool completely to room temperature. If you’re not planning to use it immediately, refrigerate it for up to 2-3 days. Before using, you may need to give the chilled custard a quick whisk to loosen it back to its smooth, spreadable consistency.

Assembling and Baking Your Torsades

1. Preheat your oven to 375˚F (190°C). Prepare a large rimmed baking sheet by lining it with parchment paper; this prevents sticking and makes cleanup easier.
2. On a clean piece of parchment paper, carefully unroll or roll out your thawed, chilled puff pastry sheet until it forms an approximate 12-by-12 inch (30-by-30 cm) square. Aim for even thickness for consistent baking.
3. Evenly spread the prepared and cooled pastry cream over the entire surface of the rolled-out puff pastry, extending almost to the edges. A thin, consistent layer works best.
4. Generously sprinkle the roughly chopped semisweet chocolate or mini chocolate chips over one half of the pastry sheet, ensuring an even distribution for chocolate in every bite. Then, carefully fold the other half of the pastry over the chocolate-sprinkled side, pressing down gently to seal, creating a rectangle of approximately 12-by-6 inches (30-by-15 cm) with the open, folded end facing you.
5. Using a very sharp knife or a pizza cutter, cut the folded pastry into approximately 2-inch (5 cm) wide strips. You should yield about 6 uniform strips from your pastry rectangle.
6. Gently lift the parchment paper with the pastry strips onto your prepared rimmed baking sheet. Carefully separate the pastry strips slightly, ensuring ample space between each one to allow for optimal puffing and browning during baking.
7. To form the characteristic torsade shape, take one pastry strip and twist it firmly but gently in one direction at one end (e.g., clockwise) and then twist the other end in the opposite direction (e.g., counter-clockwise) to create a beautiful spiral. Aim for at least two full twists at each end for a well-defined structure. Don’t be alarmed if small pieces of chocolate fall out; simply press them back into the pastry cream. Arrange your twists on the baking sheet, ensuring they have plenty of room to expand without touching.
8. Lightly brush the tops and visible sides of the twisted pastries with the lightly beaten egg wash. Try to avoid brushing the exposed pastry cream or the chocolate edges, as the egg wash can make these areas less appealing in color.
9. Bake in the preheated oven for 25 to 30 minutes. Keep an eye on them; the pastries should be gloriously puffed, golden brown, and cooked thoroughly through their layers.
10. Once baked to perfection, remove the torsades from the oven, leaving them on the baking sheet for the next step.
11. While the pastries are still hot from the oven, prepare a simple glaze. In a small, heatproof bowl, combine the boiling water and granulated sugar, stirring until the sugar is completely dissolved and you have a clear syrup. Immediately brush this warm sugar glaze over the still-hot twists. As the pastries cool, this glaze will dry, imparting a beautiful, enticing sheen and a subtle sweetness that truly elevates your finished Torsades au Chocolat. Serve warm or at room temperature.

Explore Your Culinary Creativity

Please note: Nutrition information provided is automatically calculated and should be used as an approximation. For precise dietary planning or specific health concerns, it is always recommended to consult with a qualified nutritionist or healthcare professional.

Nadine Bonda: A Show-Stopping Patisserie Experience

Nadine Bonda, one of our esteemed recipe testers, describes these Torsades au Chocolat as an absolute “show stopper.” She praises their ability to deliver the sophisticated look and exquisite taste of a professional French bakery pastry with surprisingly little effort involved. The delicate balance of a light, crisp pastry paired with a subtly sweet and creamy pastry cream creates an impressive dessert or a delightful accompaniment to afternoon tea, making any occasion feel special.

Nadine noted that while the pastry cream offers a subtle elegance, it perfectly complements the other elements without overpowering them. For those who prefer a more pronounced custard flavor, she thoughtfully suggests doubling the pastry cream recipe to elevate its role. Her choice of high-quality semi-sweet chocolate, meticulously cut into shards and small chunks rather than chips, enhanced the chocolate experience, adding a delightful textural contrast and an intense, complex flavor. Nadine emphatically advises that these pastries are “best made and eaten on the same day” to fully appreciate their exquisite crispness and fresh appeal.

Dineen Ehrenberg: A Taste of Paris at Home

Dineen Ehrenberg found these Torsades au Chocolat to be truly “magnifique,” offering a quick and easy way to infuse her home with a delightful touch of Parisian charm. As someone who savors a chocolate croissant but often lacks the extensive time required for a completely scratch-made version, these torsades proved to be a wonderful and highly satisfying substitute. Her initial batch, prepared precisely as instructed in the recipe, was so irresistible that it was devoured “in a matter of minutes!”—a clear testament to their universal appeal and deliciousness.

Intrigued by their immediate success and delectable taste, Dineen decided to make a second batch the very next day, making good use of her remaining puff pastry. This time, she experimented by doubling the amount of pastry cream, having felt that in the first batch, the rich chocolate flavor slightly overshadowed the delicate custard. The result of this adjustment was a pastry where the “taste of the cream was definitely more prominent,” offering a different yet equally delightful and balanced experience. She humorously advises readers to plan their servings accordingly, noting that while the recipe yields six twists, in her household, “6 was 3 servings” – a playful but clear indication that when it comes to Torsades au Chocolat, “you can’t eat just one!”