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 solution to a wealthy, nutty chocolate filling, making them good for breakfast, a day pick-me-up, or a candy indulgence any time of day.
Hazelnut Chocolate Pastry Twists
Makes about 12 twists
- 2¼ cups (281 grams) all-purpose flour, plus extra for dusting
- 1⅓ 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
- ⅔ cup (200 grams) Bonne Maman Hazelnut Chocolate Unfold
- 1 massive egg (50 grams), calmly overwhelmed
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Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, chilly butter, and salt at low pace simply till butter is coated with flour. With mixer on low pace, 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 massive items of butter. It’s OK if a number of dry bits stay.)
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Prove dough onto a calmly 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 calmly floured floor, roll dough into an 18×10-inch rectangle, calmly flouring work floor and prime 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 ultimate 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 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 calmly 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 prime 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; lower dough into 12 to 13 strips (about 1 inch vast). Gently twist every dough strip 4 to five occasions. 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 fully on wire racks. Retailer in an hermetic container for as much as 2 days.
Professional Tip: For additional crunch, sprinkle a number of tablespoons of finely chopped hazelnuts onto the unfold earlier than including the highest layer of pastry.
