Behind each crackling golden twist hides a ribbon of Maison Perrotte’s Williams pear chocolate spread, the poire Belle-Hélène duet of sweet, fragrant pear and deep Sao Palmé chocolate, baked in puff pastry.
Makes 12 · 30 min
- Heat the oven to 400°F (200°C) and unroll a sheet of puff pastry.
- Spread 1/3 cup (100 g) of the pear chocolate spread over half of it, then fold the other half over and press gently.
- Cut into 12 strips, twist each one and place them on a lined baking sheet.
- Brush with beaten egg and bake for 12 to 15 minutes, until puffed and golden.
The star of this recipe: Williams Pear Chocolate Spread, by Maison Perrotte.
