Keto Chocolate Torsade

Preparation method for the puff pastry (part 1)

1. Add all the dry ingredients to a food processor and grind until you have a fine powder.
2. Add roughly chopped chunks of butter to the food processor and pulse a few times until the chunks of butter are smaller and covered with flour.
3. Add the cold water and pulse until a rough dough forms.
4. Shape the dough into a ball. Wrap it airtight and place in the fridge for 30 minutes.

Meanwhile make the custard for the Torsades.

Preparation method for the custard

1. In a heat resistant bowl add 1 yolk, 1 whole egg, heavy cream and sugar.
2. Place the bowl over a saucepan of simmering water (au bain marie). Whisk the mixture constantly until thickened. Your thermometer should register 140°F/60°C that usually takes me 7 min, but it can differ on every stove.(When ready, it should coat the back of a spoon.)
3. Remove from the heat and keep stirring. Add the vanilla extract and butter cut in chunks.
4. Set in the fridge to cool down.

Preparation method for puff pastry (part 2)

1. Roll the dough out between two sheets of parchment paper. Fold both side of the dough inward, then turn the dough 90° and roll it out again. Repeat this 4 times. (If at any time your butter starts to melt place your dough in de freezer for a few minutes. If you live in a hot country like me, make sure you turn your aircon on max for this step or this will be impossible).
2. Fold the sides once again, wrap the folded dough airtight and place it in the fridge for 30min.

1. Preheat the oven on 375°F/190°C.
2. Roll the dough out between 2 piece of parchment paper and make large rectangle.
3. Coat half of the rectangle with custard and cover with chocolate chips.
4. Fold the uncovered half over the covered half and press it gently.
5. Cut 1 cm / about 1/3rd inch stripes.
6. Twist 2 stripes around each other. (If at any time your butter starts to melt place your dough in de freezer for a few minutes. If you live in a hot country like me, make sure you turn your aircon on max for this step or this will be impossible).
7. Place them on a piece of parchment paper on an oven rack not too close to each other. Brush the dough with an egg wash before baking.
8. Place in the oven for 15 minutes. Check regularly as temperatures of ovens may differ and you don’t want to let them burn after all this effort you have put into them.‍

‍Let the torsades cool down for 5 minutes to crisp up. We like eating them when they are fresh from the oven, but you can save them for later if you have more willpower than I do.