Go Back

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 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 410 degrees (215 Celsius)
  • 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
  • Sprinkle chocolate chips on top
  • Fold in half and cut into strips
  • Twist each strip a few times to create the twist
  • Whisk one egg in a small bowl and brush the tops of the twists with the egg wash
  • Place chocolate torsades on baking sheet with parchment paper
  • Bake at 400 degrees (215 Celsius) for 15 minutes or until golden brown.