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Step 4: Cut and Braid
Using a sharp knife or kitchen scissors, make diagonal cuts on both sides of the pastry (about 1 inch apart), creating strips that angle toward the center. Fold the top and bottom edges inward to enclose the ends, then begin folding the strips over the filling, alternating sides to create a braided look.
Step 5: Brush and Bake
Brush the pastry with the beaten egg (mixed with milk if using), which gives it that glossy, golden finish. Bake for 20–25 minutes, or until puffed and golden brown.
Step 6: Cool and Dust
Let the braid cool for a few minutes, then dust with powdered sugar. Slice and serve warm or at room temperature.
Tips for the Perfect Chocolate Braid
- Keep the pastry cold: Warm puff pastry is harder to work with and can become sticky. Chill it briefly if needed before braiding.
- Don’t overfill: Too much chocolate can leak out during baking. A moderate amount gives just the right balance of filling and flakiness.
- Experiment with flavors: Add a sprinkle of cinnamon, a few orange zest shavings, or a layer of cream cheese under the chocolate for an extra twist.
Make It Your Own
Want to change things up? Try these delicious variations:
- Raspberry-Chocolate Braid: Spread raspberry jam under the chocolate before braiding.
- Peanut Butter Twist: Layer peanut butter and chocolate chips for a sweet-and-salty combo.
- Almond Joy Braid: Add shredded coconut and sliced almonds with chocolate chips.
Final Thoughts
The Pufflet Paste and Chocolate Braid is proof that you don’t need fancy techniques or hours in the kitchen to create a pastry that feels luxurious and tastes absolutely divine. It’s the kind of recipe that’s perfect for beginners but satisfying enough for seasoned bakers, and the result is always a showstopper.
Serve it for breakfast, brunch, dessert — or whenever you need something sweet and special. One bite of the buttery pastry and melted chocolate, and you’ll understand why this braid deserves a permanent spot in your recipe rotation.
Want to adapt this recipe to a savory version with cheese and herbs? Let me know — I’d be happy to help!
