Chocolate Infinity Braid
for 9 servings
nonstick cooking spray
17.3 oz puff pastry, 2 sheets, thawed if frozen (490 g)
½ cup chocolate hazelnut spread (150 g)
1 egg, beaten
Preparation
Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
Cut the pastry sheets into 9 squares.
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
Transfer the braids to the prepared baking sheet and brush with egg wash.
Bake for 14 minutes, or until golden brown.
Chocolate Twists
Ingredients
for 4 servings
nonstick cooking spray
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)
½ cup chocolate hazelnut spread (150 g)
1 egg, beaten
Preparation
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.
Chocolate Palmiers
Ingredients
for 14 servings
nonstick cooking spray
flour, for dusting
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)
½ cup chocolate hazelnut spread (150 g)
1 egg, beaten
Preparation
Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
Roll each side of the sheet inward to meet in the middle.
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
Transfer to the prepared baking sheet and brush with egg wash.
Bake for 12 minutes, or until golden brown.
Chocolate Spirals
Ingredients
for 12 servings
nonstick cooking spray
flour, for dusting
8.6 oz puff pastry, 1 sheet, thawed if frozen (245 g)
¼ cup chocolate hazelnut spread (75 g)
1 egg, beaten
Preparation
Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
Slice lengthwise into twelve ½-inch (1 cm) wide strips.
Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
Transfer the spirals to the prepared baking sheet and brush with egg wash.
Bake for 12 minutes, or until golden brown.
Puff Pasty Decorating 4 Ways
Reviewed by Pastry Recipes
on
4:21 PM
Rating:
Reviewed by Pastry Recipes
on
4:21 PM
Rating:
