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Chocolate torsades are flaky pastries filled with creamy vanilla custard and chocolate chips. These chocolate custard puff pastry treats are perfect for your next breakfast or mid-afternoon treat.
The French word torsade means ‘twist.’ These twists are a buttery and flaky pastry with a vanilla custard and chocolate chips. The first time I saw chocolate torsades at the store, I knew I had to try one and then of course make them. These chocolate torsades are simple to make but will surely impress your guests. Serve them with a hot cup of coffee or tea and you’ll have a wonderful breakfast treat.
The key to a good chocolate torsade is the flaky buttery puff pastry. If you want to give puff pastry a try, check out my step-by-step guide to making classic puff pastry. Learning to make puff pastry is definitely something I think everyone should try at least once. However, making puff pastry by hand can be a bit time consuming. For this recipe, store bought puff pastry is just as good. No one will know the difference and the store-bought puff pastry will save you some time.
Chocolate Torsade Custard
Traditionally chocolate torsades have a vanilla custard or pastry cream sprinkled with dark chocolate chips. This custard is similar to a vanilla custard I made for chocolate eclairs. It reminds me of this amazing donut shop growing up that had huge chocolate eclairs filled with vanilla custard. Follow the steps in the recipe to make the custard.
Making the Chocolate Torsades
Step 1: Make the custard (see all instructions in the recipe below).
Step 2: Roll out the puff pastry and spread the custard on top. Then sprinkle with chocolate chips.
Step 2: Fold the puff pastry in half and then cut into strips about 2 inches in width.
Step 3: Gently twist the strips a few times to create the chocolate torsades. Brush each torsade with egg wash to give it a golden brown color. Place on a parchment lined pan and bake at 400 degrees (200Celsius) for 15 minutes or until golden brown.
You don’t need to many tools to bake these torsades. Here are a few things I used to make these:
- Marble pastry board – This keeps the pastry cooler and makes it easier to work with.
- Pizza Wheel – Using a pizza cutter helps keep the lines straighter when you are cutting the pastry.
- Rubber spatula – After you whisk the custard, I like switching to a rubber spatula because it helps the custard from getting to hot on the sides of the pan.
If you like this recipe, check these out:
French Chocolate Torsades (Puff Pastry Twists)
- 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
For the custard
- In a mixing bowl, whisk the egg yolks, sugar and flour together. Set aside.
- In a sauce pan, bring the milk to a low boil. Remove from heat once it comes to a boil.
- Slowly pour milk into the egg mixture, continuously whisking.
- Pour the mixture back into the sauce pan and bring up to a boil, continuously whisking.
- Cook for 1-2 minutes and remove from heat. The custard should be thick enough to coat the back of a spatula.
- Add the vanilla, butter and salt.
- Cover the custard with plastic wrap so it touches the custard (this prevents a skin from forming).
- Let it completely cool in the fridge util ready for use.
For the Chocolate Torsades
- Preheat oven to 400˚ F (200˚ C).
- Roll out puff pastry about 14 inches long or just use the store bought roll.
- Spread a thin layer of the vanilla custard on top of the puff pastry. You may not use all the custard. You just want a thin layer of custard to coat the pastry.
- Sprinkle chocolate chips on top of the custard.
- Fold the pastry in half (widthwise) and cut into strips about 2 inches in width.
- Taking each end of the pasty, gently twist each strip a few times to create the twisted pastry.
- Whisk one egg in a small bowl and brush the tops of the twists with the egg wash.
- Place chocolate torsades on baking sheet lined with parchment paper.
- Bake at 400˚ F (200˚ C) for 15 minutes or until golden brown.
Here are a few supplies I used to complete this recipe:
Note: Some of the links above are affiliate links, which means the seller will know that I referred you to their product, and I’ll get a small percentage of the sale. However, I don’t take your trust for granted, so I only recommend products I’ve used personally and stand behind 100%.