Torsade with milk chocolate
Description
To make torsade, choose flaky non‑yeast dough. Baked on this dough, the pastry turns out crispier. Torsade goes best with coffee. The pastry is ready. Serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a saucepan, over low heat, melt the chocolate together with the butter.
- 3
Step 3
Cover the chocolate mixture with a lid and leave it on the stove.
- 4
Step 4
Grate 60 grams of chocolate on a coarse grater or chop it with a knife.
- 5
Step 5
Thaw the puff pastry in advance. Roll out into a rectangular sheet 0.5 cm thick.
- 6
Step 6
Visually divide the sheet in half. Spread one half of the dough generously with the chocolate mixture. Sprinkle with a small amount of chopped chocolate.
- 7
Step 7
Cover the brushed part of the dough with the second half of the dough. Press down lightly with your hands.
- 8
Step 8
Cut the prepared dough piece into strips 2 cm wide. Twist each strip into a rope. Do the same with the remaining dough.
- 9
Step 9
Line a baking sheet with parchment paper. Arrange the shaped pieces of dough on it. Bake in an oven preheated to 180°C for 20–25 minutes.
- 10
Step 10
When the time is up, remove the tart from the oven. Transfer it to a serving dish. Let it cool and serve.
- 11
Step 11
Remove from the oven and serve warm or at room temperature.