Chocolate Orange Puff Pastry Braid
This Chocolate Orange Puff Pastry Braid is a fabulous brunch centrepiece. Buy shop bought puff or follow my super easy rough puff recipe!
Print
Pin
Servings: 8 Slices
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!