In this recipe, smooth dark chocolate gianduja is spread on top of puff pastry and shaped into a festive ring.
Yield: 8-10 servings
2 rolls puff pastry, round shaped
150 grams dark chocolate spread
1 egg yolk
Icing sugar, as needed
Unroll the first puff pastry without removing the baking paper.
Using a spatula, spread the dark chocolate spread on top.
Cover with the second roll of puff pastry, pressing down the edges well.
Carefully place a glass or a bowl in the center.
The bowl should be small enough to fit in the center while leaving a few inches of an outer ring uncovered.
With a sharp knife, cut the outer rim into four equal parts. Then cut each quarter in half.
Finally, cut each half into three strips. You should have 16 strips total.
Remove the glass and brush the entire pastry surface with the egg yolk.
Carefully twist each strip twice on itself. Place everything onto a baking tray.
Cook in a preheated oven at 350° F for about 20 to 25 minutes, or until the pastry is golden brown.
Dust the pastry with the icing sugar and serve warm.