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This Chocolate Orange Puff Pastry Braid makes a wonderful brunch centrepiece. It is fabulous for Christmas, but could be made any time of year! The rough puff recipe below is super easy, but if you’re truly pinched for time, shop bought is just as good.
The recipe really couldn’t be easier once you’ve got a block of pastry in front of you. Simply melt down some orange chocolate, let cool a little, spread it on and make a braid of sorts. Then just bake, and top with a little icing sugar for something pretty! Definitely best eaten warm, but let cool a little as that chocolate will be hot!
If you are someone that’s always wanted to make pastry but is a bit wary; look no further. This recipe is a rough puff, so removes lots of steps. Despite that, the results are fantastic and you get the pride of knowing you made pastry!
For this Chocolate Orange Puff Pastry Braid I use one of these silicone mats, which are better for the environment than baking paper (especially if you bake a lot, like me). If you want more sweet pastry ideas, check out these Biscoff Palmiers or these Nectarine Breakfast Tarts. For even more inspiration, head on over to my Instagram.
Chocolate Orange Puff Pastry Braid
Ingredients
For the Pastry (Makes 350g Block)
- 125 g Plain Flour
- 125 g Butter Cold, Cubed
- 60 ml Cold Water
For the Braid
- 150 g Orange Milk Chocolate
- 2 tbsp Milk
- Sprinkle of Granulated Sugar Optional
- Icing Sugar Optional
Instructions
For the Pastry
- Add the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball (if too dry, add up to 25ml more water). Wrap in cling film and chill for 20 minutes.
- Remove from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes
For the Braid
- Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray.
- Melt the chocolate in the microwave, in 20 second intervals, stirring in between to prevent burning. Let this cool.
- Get the pastry out and roll to a large rectangle on the lined tray – essentially roll to the size of your baking tray.
- Spread the melted (but not hot) orange chocolate down the middle of the rectangle, lengthways, creating a long rectangle of chocolate – leaving pastry on either side.
- Use a sharp knife to cut slits about 3cm apart into the pastry on each side, up to where the chocolate is. Take these 'strips' of pastry and fold into the centre. A braid like shape will take form. Brush over the milk and sprinkle over a little sugar (optional).
- Bake 20-25 mins until golden brown. Remove and let cool (at least a little) before serving!
