Delicious Puff Pastry Chocolate Twists: Easy Costa Copycat Recipe
Chocolate and sweet custard wrapped and twisted in golden puff pastry. The perfect indulgent bakery item. You may have previously discovered puff pastry chocolate twists at your local Costa coffee or bakery. Now, with this simple recipe, you can bake your own copycat version at home and enjoy a buttery treat without even needing to leave the house.
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Servings: 6
Calories: 519kcal
Ingredients
- 375 g Ready Rolled Puff Pastry
- 1 Medium Egg Yolk
- 10 g Plain All-Purpose Flour
- 25 g Caster Sugar
- 125 ml Full-Fat Milk
- 1/2 tsp Vanilla Extract
- 10 g Unsalted Butter
- 50 g Plain Dark Chocolate Chips
- 1 Medium Egg , Beaten
- 2 tbsp Icing Sugar, Optional
Instructions
- Preheat the oven to 170°C (356°F) and line a baking tray with baking paper.
- In a bowl, whisk the egg yolk with the plain flour and caster sugar until smooth and lump-free. Set aside.
- Pour the milk into a saucepan and add the vanilla extract. Stir to combine.
- Heat the milk gently over a low heat until it just comes to the boil, then remove it from the heat.
- Pour about a quarter of the hot milk into the egg mixture, whisking constantly to loosen it.
- Pour this mixture back into the saucepan with the remaining milk.
- Return the pan to a low heat and cook gently, stirring continuously, until the pastry cream thickens.
- Once thickened, remove the pan from the heat.
- Add the butter to the hot pastry cream and stir until fully melted.
- Push the pastry cream through a sieve into a bowl to remove any lumps, then set aside to cool slightly.
- Unroll the puff pastry (or roll it out if you are using a block) and cut it in half lengthways.
- Place one half of the pastry flat onto the lined baking tray. Spread an even layer of the pastry cream over the pastry, leaving a small border around the edges.
- Sprinkle the chocolate chips evenly over the pastry cream.
- Place the second half of the pastry on top and gently press down to seal.
- Using a sharp knife, cut the pastry into 6 equal strips.
- Take each strip and twist it twice, then place it back onto the baking tray. Leave space between each twist so they can puff up while baking.
- Brush each pastry twist with the beaten egg.
- Bake in the preheated oven for 15–20 minutes, until puffed up and golden.
- Remove from the oven and allow to cool slightly before transferring to a cooling rack.
- Dust with icing sugar if using. Serve slightly warm or allow to cool completely before serving.
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Recipe Notes
- Chocolate Twists are best eaten on the day that they are made. If you would like to store them, wait until they have cooled and then place them in an airtight container. They will keep for 2 days.
- You can freeze them unbaked. They will store in the freezer for 2-3 months and can be baked from frozen.
- Save the egg white and use in a different recipe.
- You can also use milk chocolate or white chocolate chips as a variation.
Nutrition Estimate
Calories: 519kcal | Carbohydrates: 46g | Protein: 8g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 178mg | Potassium: 181mg | Fiber: 2g | Sugar: 14g | Vitamin A: 168IU | Calcium: 52mg | Iron: 3mg