I recently published a recipe for flaky cheesy pinwheels. As soon as I tasted them, I knew I had to create another treat using that pastry. The pastry I used in that recipe is identical to the one you’re looking at right now.
This time we’re making custard and dark chocolate filled twists. If you’re into flaky pastries, then you should check out my pain aux raisin and pain au chocolat videos. They’re also made in a similar way. Once you’ve learned the basic method, you’ll be able to experiment and create your own delicious treats using this pastry.
This recipe makes 16 twists.
Watch the video down below for detailed instructions.
Ingredients
For the pastry –
250g (8.8oz) white bread flour
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
4g (0.14oz) salt
20g (0.7oz) soft butter
150g (5.3oz) water
For the layers –
2 x 100g (3.5oz) frozen butter sticks
1 egg for glazing
For the filling –
150g (5.3oz) milk
50g (1.75oz) sugar
25g (0.9oz) cornstarch
6g (0.21oz) vanilla paste
2 egg yolks
60g (2.1oz) dark chocolate chips
For the sugar syrup –
30g (1oz) sugar
20g (0.7oz) water
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the dough. Combine the water, yeast, salt, and butter. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. Desired dough temperature around 24C (75F).
- Cover and ferment for 20 minutes.
- Fold #1.
- Ferment for 20 minutes.
- Fold #2.
- Ferment for 20 minutes.
- Roll the dough out to a large rectangle. Grate one of the butter pieces evenly over 2/3 of the surface. Fold the dough into three layers.
- Cover and refrigerate for 30 minutes.
- Roll the dough out to a large rectangle once again. Grate the second piece of butter and repeat the same fold as previously. Repeat the rolling and folding two more times.
- Cover and refrigerate for at least 1 hour. I left mine in the fridge overnight.
- Shape the twists. Roll the dough out to a large rectangle, this time twice as big as previously. Spread the filling over half of the dough. Brush the edge of the dough with water and fold over the loose side and seal it.
- Slice into 16 equal strips. Twist and place on a non-stick paper lined baking tray. Cover.
- Final proof 1.5 hours.
- Brush the twists with egg. Bake at 180C (355F) fan on or 200C (390F) fan off for 25 minutes.
Leave to cool down and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
