I am so glad to tell you about the mouthwatering delight that is the Chocolate Puff Pastry Braid!
Picture this: a flaky and buttery pastry crust, perfectly golden and crisp on the outside, encasing a decadent center of rich, gooey chocolate.
This braided tart is not only incredibly easy to make, but also a quick treat to satisfy your sweet tooth.
With just 2 simple ingredients – puff pastry and chocolate – you can create this stunning dessert.
It’s a wonderful golden pastry with a rich chocolate filling that pairs perfectly with a steaming cup of tea.
If you’re wondering what to do with puff pastry, look no further.
This golden tart is a hit with both kids and adults alike.
As you sink your teeth into a piece of this delicacy, you’ll be greeted by the familiar and satisfying crunch of flaky pastries.
The melted chocolate gently coats your mouth, creating a sense of celebration and cozy comfort.
This delightful treat is sure to bring joy and satisfaction to your taste buds.
Every home cook should have ready-made puff pastry on hand.
This versatile dough can be conveniently stored in the freezer and comes to the rescue when unexpected guests arrive.
Or when you crave a sweet treat for tea time.
Simply roll out the dough, place a whole bar of dark chocolate in the center.
Then cut strips on the sides, and wrap the chocolate.
The result? A perfectly formed tart with a delightful chocolate filling.
Preparing puff pastries is a breeze, especially when you’re armed with a few handy tricks to handle this dough.
The end result is a Chocolate Puff Pastry Braid that boasts an irresistibly crispy and flaky texture, adorned with a beautiful golden crust.
For an extra touch of elegance, garnish this tasty dessert with almond flakes and a dusting of powdered sugar.
Each bite is a moment of pure bliss.
So why wait? Indulge in the heavenly combination of chocolate and puff pastry today.
how to cook Chocolate Puff Pastry Braid?
To begin, preheat your oven to 200°C (400⁰F). Take the puff pastry, ensuring it has been defrosted according to the instructions on the package, and place it on a lightly floured surface.
TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Defrost Puff Pastry,” “How to Bake Puff Pastry,” and “Puff Pastry: Cooking Secrets.”
Next, roll out the puff pastry sheet into a 17cm x 24cm rectangle. For precise measurements, you can use a ruler.
TIPS: If cracks appear while you’re working with puff pastry, don’t worry! Simply moisten them with a little water and then press down with your fingers to bring the dough back together. Easy peasy!
Position the rectangle with the shorter side facing you and carefully place a chocolate bar in the center.
Now, make diagonal cuts from the top to the bottom on both sides of the pastry. Begin the cuts from the top and end them at the bottom corners of the chocolate bar. Each stripe should be about 2 cm wide.
Trim off the resulting triangles at the top and bottom to create small rectangles.
Wrap these rectangles around the chocolate bar, ensuring it is fully covered.
TIPS: When working with puff pastry, it can sometimes be tricky to seal the edges and keep the filling intact. To make things easier, try using an egg brush (an egg and water mixture). Simply brush the edges of the pastry with it and press firmly. This will help everything stay in place.
Starting from the top, fold the strips one by one on top of each other in a braided manner.
Transfer the finished tart onto a baking sheet that has been lined with parchment paper or a non-stick Teflon sheet.
In a small bowl, lightly beat an egg with a whisk. Brush the tart with the beaten egg.
Sprinkle almond flakes on top of the tart for an added touch.
TIPS: To apply an egg brush, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.
Place the baking sheet with the tart into the preheated oven at 200°C (400⁰F) and bake for about 20-25 minutes.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once baked, remove the tart from the oven and allow it to cool slightly.
To finish, sprinkle the slightly cooled tart with powdered sugar.
Finally, cut Chocolate Puff Pastry Braid into equal pieces and serve alongside a cup of tea. Enjoy your meal!
Chocolate Puff Pastry Braid
- Dark chocolate – 1 bar (90 g)
- Puff pastry – 1/2 pack (250 g)
- Eggs – 1 pc. (50 g)
- Almond flakes
- Powdered sugar
- Place puff pastry, thawed according to package instructions, on a lightly floured surface. Roll out the dough into a 17cm x 24cm rectangle.
- Place the rectangle with the short side facing you and place a chocolate bar in the center.
- Make diagonal cuts from top to bottom on both sides of the tile. Make cuts starting from the top and ending with the bottom corners of the chocolate bar. The width of the strips is about 2 cm. Cut the resulting triangles at the top and bottom to form small rectangles.
- Wrap the resulting rectangles onto the tile. Starting from the top, fold the strips one at a time on top of each other in a “braid” manner.
- Transfer the tart to a baking sheet previously lined with parchment paper. Brush with beaten egg and sprinkle almond flakes on top.
- Bake in an oven preheated to 200°C (400⁰F) for 20-25 minutes. Coll slightly.
- The slightly cooled tart sprinkle with powdered sugar.