Golden, flaky, and delightfully crisp, these hazelnut chocolate twists are a heavenly mixture of buttery pastry and luscious cocoa richness. Consider them as ache au chocolat’s cousin—elevated with the velvety smoothness of Bonne Maman Hazelnut Chocolate Unfold. With every delicate twist, the buttery layers give option to a wealthy, nutty chocolate filling, making them excellent for breakfast, a day pick-me-up, or a candy indulgence any time of day.
Hazelnut Chocolate Pastry Twists
Makes about 12 twistsÂ
- 2ÂĽ cups (281 grams) all-purpose flour, plus extra for dusting
- 1â…“ cups (300 grams) chilly unsalted butter, cubed and frozen for 15 to twenty minutes
- 2 teaspoons (6 grams) kosher salt
- ½ cup (120 grams) ice water
- â…” cup (200 grams) Bonne Maman Hazelnut Chocolate Unfold
- 1 giant egg (50 grams), evenly crushed
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Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, chilly butter, and salt at low velocity simply till butter is coated with flour. With mixer on low velocity, add ½ cup (120 grams) ice water in a sluggish, regular stream, beating simply till dough comes collectively, about 1 minute, stopping to scrape backside and sides of bowl and switch dough to hydrate evenly. (There’ll nonetheless be giant items of butter. It’s OK if just a few dry bits stay.)
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Prove dough onto a evenly floured floor, and roll right into a 7-inch sq.. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
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On a evenly floured floor, roll dough into an 18×10-inch rectangle, evenly flouring work floor and high of dough as wanted. Fold dough in thirds like a letter. Rotate dough 90 levels; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat process for a 3rd and closing flip. (If at any level the butter is simply too tender after a fold, wrap in plastic wrap and freeze till butter is agency once more, checking each 5 minutes.) Wrap dough in plastic wrap, and refrigerate for at the very least 1 hour or as much as in a single day.
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Line 2 baking sheets with parchment paper.
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Divide dough in half. On a evenly floured floor, roll every portion right into a 13-inch sq.. Unfold hazelnut chocolate unfold onto 1 sq., leaving a ½-inch border round all sides. Place remaining dough on high of unfold. Freeze stacked dough till agency, about 10 minutes.
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Utilizing a pointy knife, pastry wheel, or pizza cutter, trim edges of dough to straighten sides; reduce dough into 12 to 13 strips (about 1 inch extensive). Gently twist every dough strip 4 to five instances. Switch to ready pans. Cowl with plastic wrap, and freeze till agency, about 20 minutes.
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Preheat oven to 400°F (200°C).
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Brush egg onto pastry.
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Bake till golden brown, 15 to twenty minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 2 days.
Professional Tip: For additional crunch, sprinkle just a few tablespoons of finely chopped hazelnuts onto the unfold earlier than including the highest layer of pastry.Â
