1 sheet prepared puff pastry, thawed
1 egg yolk beaten, and mixed with 1 tablespoon water
1/4 cup turbinado or coarse sugar
4 ounces white chocolate 4 ounces bittersweet chocolate 4 tablespoons milk or cream, divided
2 tablespoons unsalted butter, divided
1. Line two baking sheets with parchment paper. Place puff pastry on lightly floured work surface. Cut on fold seams into 3 strips (or evenly into 3 strips lengthwise). Cut across thirteen times to form a total of 42 rectangles. Brush with egg yolk and sprinkle with coarse sugar. Pick each rectangle and twist 2 or 3 times and place on prepared baking sheets 1" apart. Place baking sheets in refrigerator or freezer for 10-15 minutes. Position rack in center of oven and preheat to 400ºF.
2. Bake twists 12-14 minutes, or until golden. Remove from oven and cool. Place twists on cooling racks an inch or so apart, lining them up in rows (this will simplify the chocolate glazing process). Place lined sheet pan under the cooling racks to catch chocolate.
3. Place white chocolate in small microwave-proof bowl with 2 tablespoons cream. Microwave on high for 45 seconds. Let sit for one minute and stir with fork until blended, microwaving in 10-second intervals to melt chocolate, if necessary. Stir in 1 tablespoon unsalted butter until smooth. Repeat with dark chocolate.
4. Using large spoon, drizzle one side of lined up twists with white chocolate. Repeat with dark chocolate. Let cool completely until chocolate is firm. Store in airtight container.
Recipe developed by Mary Schaaf Mulard
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