冷凍パイシートで作れる！4種のチョコレートパイ

RECIPE OR INSTRUCTION: Chocolate Infinity Braid
Servings: 9
INGREDIENTS
Nonstick cooking spray
1 17.3-ounce package of puff pastry (2 sheets), thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten
PREPARATION
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
2. Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
3. Cut the pastry sheets into 9 squares.
4. Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
5. Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
6. Transfer the braids to the prepared baking sheet and brush with egg wash.
7. Bake for 14 minutes, or until golden brown.
8. Enjoy!
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Chocolate Twists
Servings: 4
INGREDIENTS
Nonstick cooking spray
1 8.6-ounce sheet of puff pastry, thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten
PREPARATION
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
2. Cut the puff pastry sheet into quarters.
3. Use a spatula to spread ⅛ cup of chocolate hazelnut spread over a square, then roll it up. Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
4. Transfer the twists to the prepared baking sheet and brush with egg wash.
5. Bake for 14 minutes, or until golden brown.
6. Enjoy!
Inspired by: https://www.justataste.com/chocolate-...
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Chocolate Palmiers
Servings: 14
INGREDIENTS
Nonstick cooking spray
Flour, for dusting
1 8.6-ounce sheet of puff pastry, thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten
PREPARATION
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
2. Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch rectangle.
3. Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch border of uncovered pastry.
4. Roll each side of the sheet inward to meet in the middle.
5. Use a sharp knife to cut the roll into fourteen ¼-inch thick slices.
6. Transfer to the prepared baking sheet and brush with egg wash.
7. Bake for 12 minutes, or until golden brown.
8. Enjoy!
Inspired by:https://tasty.co/recipe/palmier-cooki...
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Chocolate Spirals
Servings: 12
INGREDIENTS
Nonstick cooking spray
Flour, for dusting
1 8.6-ounce sheet of puff pastry, thawed if frozen
¼ cup chocolate hazelnut spread
1 egg, beaten
PREPARATION
1. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch rectangle.
3. Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
4. Slice lengthwise into twelve ½-inch wide strips.
5. Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
6. Transfer the spirals to the prepared baking sheet and brush with egg wash.
7. Bake for 12 minutes, or until golden brown.
8. Enjoy!
Inspired by: https://platedcravings.com/twisted-nu...

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