簡単折り込みパイ生地で 🍫チョコツイストパイ | Chocolate twisted pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare: Cut the butter into 1cm cubes and chill it.

In a bowl, combine the dry ingredients and mix with a whisk, then add the butter and quickly mix by cutting it with a card or similar tool.

Once the butter is finely mixed with the dry ingredients and the mixture is crumbly, pour the cold water over and mix.

Place the dough on plastic wrap, shape it into a rough square, wrap it neatly, and chill in the refrigerator for 30 minutes or until the butter hardens.

Roll out the dough on a surface, stretching it to 30cm in length, folding both ends towards the center, then fold in half.

Rotate the dough 90 degrees and roll it out to 30cm in length, then fold it into thirds.

Rotate the dough 90 degrees again, roll it out to 30cm in length, and fold it into thirds once more.

Wrap the dough and chill it in the refrigerator until firm.

Once the butter is cold and the dough is firm, roll it out to 30cm x 20cm size.

Sprinkle granulated sugar on the top half of the dough, place chocolate chips on it, fold it in half, and lightly press with a rolling pin to adhere the layers.

Cut the dough into 8 pieces and twist them. Press the ends onto the baking sheet to prevent them from unraveling. If available, use a Silpat for easier handling.

Chill the twisted dough in the freezer for about 15 minutes.

Preheat the oven to 200°C.

Bake in the oven at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for another 14 minutes, adjusting based on your oven.

Cool on the baking sheet before serving.

Cooking Techniques

Spice Level:

Allergens