Chocolate Puff Pastry Pie Braid Recipe

Name: Chocolate Puff Pastry Pie Braid
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: 35g Cold water; 3g Sugar; 1/8tg Salt; 145g Cake flour; 100g Cold unsalted butter; 20g Unsalted butter; 15g Powdered sugar; 15g Egg; 1g Vanilla extract; 20g Almond powder; 3g Cake flour; Chocolate

by Cooking Tree 2023-02-22

written by Cooking Tree 2023-02-22

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Chocolate Puff Pastry Pie Braid Recipe Cooking tree

In Cooking Tree, we’re serving up delicious Chocolate Puff Pastry Pie Braid, and we’ll show you how to make it from scratch.

I made a baked chocolate pie by putting chocolate in a puff pastry~
I make a lot of pies using puff pastry abroad, but I thought it would be fun to make a pie with chocolate in a barrel, so I made one too~

I used 2 thin sheets of chocolate, one with dark chocolate and one with almond caramel.
When I put chocolate on top of the almond cream, I think it adds a savory flavor and gives it a thicker shape~

If you eat it right after baking and while it is warm, the chocolate is slightly melted, so you can feel the chocolate softer and more intense.

I think you can make a different and interesting pie by adding a variety of other chocolates you like.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

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Chocolate Puff Pastry Pie Braid

Rating: 5.0/5
( 35 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Cold water
3g Sugar
1/8tg Salt
145g Cake flour
100g Cold unsalted butter
20g Unsalted butter
15g Powdered sugar
15g Egg
1g Vanilla extract
20g Almond powder
3g Cake flour
Chocolate

Instructions

Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.
Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap it in cling wrap and rest in the refrigerator for 1 hour.
Add sugar powder to unsalted butter and mix, then add egg and vanilla extract and mix.
Sift almond powder and soft flour and mix.
Roll out the rested pie paper, place the chocolate in the center, cut it to size, and overlap it to make a shape.
Coat with a beaten egg, sprinkle with sugar, and bake in an oven at 200 degrees (preheated for 20 minutes at 210 degrees) for 25 to 30 minutes.

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