Fancy a change for breakfast?
These Chocolate Twist’s are the perfect accompaniment to your morning coffee. They are easy to make and can even be stored in the freezer so that you can bake as and when you fancy. You don’t need many ingredients at all and will likely have most of them at home.
The inspiration for these came from memories of when I was at school, my friends and I would get these from the school cafe. They always seemed like such a treat and I haven’t had one in years. I have adapted these slightly, mainly because we have run out of vanilla extract (😱), so I made these using a coffee custard instead. If you would prefer not to use coffee extract you can substitute for equal amounts of vanilla extract.
This recipe is vegan but you can substitute the milk for semi-skimmed if you don’t have a plant based one available.
One last thing, you need the custard to be cool when you assemble them. I would suggest making the in advance and leaving in the fridge for at least 2 hours. I made mine the evening before and left it in the fridge overnight.
🛒 Ingredients 🛒
For the custard
▪️400ml oat milk
▪️2 tbsp sugar
▪️2 tsp coffee extract
▪️3 tbsp cornflour
For the chocolate twists:
▪️1 pack ready rolled puff pastry (Most are vegan but double check)
▪️70g vegan dark chocolate chips
▪️Coffee or vanilla custard
👩🍳 Method 👨🍳
- To make the custard add 300ml of the milk, sugar and coffee extract to a saucepan and stir over a medium heat until the sugar has dissolved.
- Add the cornflour to the 100ml of milk left in the jug and stir until smooth. When there are no lumps add this mixture to your saucepan on the hob.
- Continue stirring over a medium heat until the custard is thick and shiny. You want to make it slightly thicker than you would a normal custard as we will be spreading on the pastry later.
- Remove from the heat and place a layer of greaseproof paper over the top to stop a skin forming. Leave this to cool and refrigerate for at least 2 hours.
- To make the chocolate twists, unroll your puff pastry and spread the custard over one half of the rectangle of pastry. Depending on how thick you have made the custard, you may not need to use all of it.
- Sprinkle over the chocolate chips and then fold the other half of pastry on top.
- Slice into 6 smaller rectangles. Twist each rectangle two times but don’t over do it as the pastry will rip.
- Place the twists onto a baking tray lined with greaseproof paper and freeze for 30 minutes.
- While they are in the freezer preheat the oven to 180°C.
- After 30 minutes remove from the freezer and place straight into the oven.
- Bake for 20 minutes until puffed up and golden.
- Make your best frothy coffee and enjoy!