Royal Twister

Original recipe by Andrés Moreno.

White puff pastry

• Strong flour - 800 g
• Soft flour - 1200 g
• Butter - 200 g
• Vinegar - 10 g
• Salt - 30 g
• Water - 750 g
• Flaked ice - 250 g
• Fat for the turns - 1000 g

Raspberry puff pastry

• Strong flour - 800 g
• Soft flour - 1200 g
• Butter - 200 g
• Vinegar - 10 g
• Salt - 30 g
• Water - 750 g
• Frozen raspberry purée - 300 g
• Red food colouring - 10 g
• Fat for the turns - 1000 g

Cocoa puff pastry

• Strong flour - 700 g
• Soft flour - 1050 g
• Cocoa powder - 250 g
• Butter - 200 g
• Vinegar - 10 g
• Salt - 30 g
• Water - 800 g
• Flaked ice - 300 g
• Fat for the turns - 1000 g

Knead all the ingredients together except the fat for the turns (each puff pastry separately), allowing for the resting periods, and apply 5 simple turns with the fat for the turns.

Roll out each block of puff pastry to the desired thickness, stack each colour on top of the other, and cut into strips of the desired width and length. Roll each strip from one side towards the centre and the other side in the opposite direction to create this shape. Place in baking tins and bake at 200 °C.

Once the pieces have cooled, spread a thin layer of raspberry jam and drizzle with dark chocolate, sprinkle with Soc Chef raspberry nuggets and serve upside down so that the colours of the puff pastry can be seen.

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