Chocolate Cinnamon Twists

Name: Chocolate Cinnamon Twists (Torsades au Chocolat)
Yield: Makes 16 pastries
Cuisine: American
Ingredients: 75 g almond paste (see Note); ½ batch/560 g Professor Calvel’s Croissant Dough, chilled; 2 medium egg yolks; 2 tablespoons sugar; Egg wash: 1 egg whisked with a Pinch of salt; 1 teaspoon ground cinnamon; Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; 2 tablespoons unbleached plain flour; 30 g unsalted butter, softened; 170 g plain chocolate mini chips, or plain chocolate cut into small pieces; 170 g plain chocolate mini chips, or plain chocolate cut into small pieces

Torsades au Chocolat

Preparation info

Makes
16
pastries

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

These aren’t a classic croissant variation but a French way of having croissant dough stand in for Danish pastry. The dough is spread with almond filling, then sprinkled with chocolate and cinnamon. You could easily substitute or add raisins or currants.

Ingredients

½ batch/560 g Professor Calvel’s Croissant Dough, chilled

Europe
Americas
United States
France
Denmark
Pastry
Dessert
Pie
Mediterranean
Vegetarian

Method

For the almond filling, beat the almond paste and sugar together at a medium speed in a stand mixer using the paddle attachment. Beat in 1 egg yolk and continue beating until smooth and free of lumps. Beat in the remaining egg yolk and the butter, followed by the flour.
Place the dough on a floured surface and roll it to a 40 x 60 cm rectangle. Mark, then cut t