Flaky, golden chocolate torsades filled with sweet raspberry jam and creamy white chocolate — these chocolate twists are a quick, irresistible treat with just 5 ingredients.
Why You’ll Love This Recipe
Chocolate torsades are a French bakery classic—crispy puff pastry twists layered with chocolate. My version adds a fruity, indulgent twist: sweet white chocolate combined with tangy raspberry jam. The jam melts into the pastry, giving a glossy finish and a burst of flavour without the fuss of fresh fruit.
It’s quick, elegant, and perfect for breakfast, brunch, or afternoon coffee.
A Note From My Kitchen
When you search for chocolate torsades, most recipes use dark or milk chocolate — and they’re great. But sometimes, I want something just a little lighter and fruitier. That’s where these raspberry and white chocolate twists come in. The raspberry jam adds a zingy contrast to the creamy white chocolate, and the puff pastry brings it all together in buttery, flaky layers. They’re so easy to make — and even easier to eat.
What Are Chocolate Torsades?
Torsade means “twist” in French, and these pastries are exactly that: puff pastry strips twisted around a chocolate filling.
Traditionally, torsades are made with custard (crème pâtissière) and dark chocolate chips. My recipe keeps things easier, using raspberry jam and white chocolate for a bright, fruity variation that feels a little special but is much simpler to make at home.
My Experience Making Them
I first tried torsades with dark chocolate, but when I tested the white chocolate and raspberry jam combo, I knew it was a keeper. The jam spreads evenly, keeps the pastry moist without making it soggy, and pairs great with the creamy sweetness of white chocolate. It’s a shortcut recipe that looks fancy but takes hardly any effort.
Ingredients You’ll Need (White Chocolate & Raspberry Jam Version)
- 1 sheet ready-rolled puff pastry (chilled, about 320g)
- 2–3 tbsp raspberry jam (good quality, slightly thick)
- 100g white chocolate chips (or chopped white chocolate)
- 1 egg, beaten (for egg wash)
- Optional: coarse sugar or icing sugar for finishing
Optional Add-ins: Flaked almonds, orange zest, freeze-dried raspberries, or custard.
Ingredient Notes
Before you start baking, it helps to know a little more about the ingredients and how to get the best results (or make simple swaps if needed).
Sugar topping (optional) – Coarse sugar before baking adds crunch, icing sugar after baking looks good, and a simple sugar glaze (sugar + hot water) brushed on while warm gives that classic bakery-style shine.
Puff pastry – Ready-rolled sheets are the easiest choice and save a lot of prep time. If you’re using block pastry, roll it out into a thin rectangle. Always keep puff pastry chilled until you’re ready to twist—it bakes up flakier that way.
Raspberry jam – A good-quality, slightly thick jam works best. Avoid very runny jams as they can leak out while baking. Seedless jam gives a smoother texture, while jam with seeds adds a rustic bite. Strawberry or cherry jam also make tasty alternatives.
White chocolate – Chips are convenient because they hold their shape, but chopped chocolate works too. If you prefer less sweetness, swap in half milk or dark chocolate.
Egg wash – This gives torsades their golden shine. If you’d like an egg-free option, use milk or even cream instead.
How to Make Chocolate Torsades
- Preheat the oven
Set the oven temp to 200°C (180°C fan) / 400°F / Gas 6. I like to leave it for 10 minutes to get nice and hot and ensure the puff pastry ‘puffs’ when cooked. Line a baking tray with parchment paper
- Unroll the pastry
Take the pastry from the packaging and unroll onto your work surface. You can use a small dusting of flour here if you want to make sure it doesnt stick to your work surface. You can also leave it on its backing paper.
- Spread raspberry jam
Take around 3 tablespoons of the jam and spread evenly over the pastry using the back of a spoon. Leave a small border around the edges.
- Scatter white chocolate
Scatter the chocolate chips evenly over the jam layer
- Fold the pastry in half
Take the left hand side of the pastry and fold it over like a book in half and press down gently to seal the edges.
- Slice into strips
Slice the pastry into strips using a knife or a pizza cutter. I find the pizza cutter works best and is easiest. Once you have cut them, twist each end in opposite directions to create a twist shape.
- Brush with egg wash
Mix a whole egg with a little water to make an eggwash and brush each twist
- Cool
These are bubbling hot when they come out the oven, so let them cool until warm, around 10 minutes, then eat as is or dust with some icing sugar.
Variation: Traditional Custard Torsades
For the classic French version:
Brush with a sugar glaze (1 tbsp boiling water + 1 tbsp sugar) while warm for shine.
Spread 2–3 tbsp pastry cream or custard over the pastry, then top with dark chocolate chips.
Twist and bake as above.
Tips From My Kitchen
These are the little things I’ve learned from making torsades that make a big difference:
Eat them fresh – Best enjoyed warm while the pastry is crisp and the chocolate slightly melted.
Spread the jam thinly – It’s tempting to add more, but a thin layer keeps the filling inside and the pastry crisp.
Patience with pastry – Puff pastry works best when it’s cold but pliable. Too warm and it sticks; too cold and it cracks. Twisting the torsades is easier with chilled pastry. I like to also chill the torsades for 15 minutes or so before baking to minimize jam leakage.
Chop chocolate if needed – Chips are easy, but chopped chocolate melts into creamy pockets.
Don’t twist too tightly – Gentle spirals hold their shape better and won’t tear the pastry.
Egg wash makes the difference – A glossy, golden finish comes from a light brush of egg wash before baking. For extra shine, brush with a sugar glaze after baking.
Get creative with flavours – Swap raspberry jam for strawberry or cherry, mix in dark chocolate, or sprinkle nuts for crunch.
What Could Go Wrong (and How to Fix It)
Even simple recipes have a few pitfalls—here’s what I’ve learned to watch out for:
Custard leaks (variation) → Spread a thin layer only; too much will ooze out.
Jam leaks onto the tray → Spread a thin, even layer and leave a border around the edges. Chill for 15 minutes before baking.
Pastry unravels in the oven → Press the fold firmly before slicing and twist snugly. Pinching the ends helps keep them in place.
Chocolate burns → Bake on the middle shelf and tuck chocolate inside the fold so it’s less exposed.
Pastry turns soggy instead of crisp → Start with a fully preheated oven, and use a hot tray for extra crispness.
Jam bubbles over and makes a mess → Line the tray with parchment and choose a thicker jam for baking.
Pastry tears when twisting → Chill pastry for 5–10 minutes before twisting—it handles better cold.
Other Variations to Try
Cinnamon sugar twists – Swap chocolate for a buttery cinnamon filling.
Nutella torsades – Fast, chocolatey, and kid-approved.
Dark chocolate torsades – More traditional.
Almond crunch – Add chopped nuts to the filling.
Yield & Scaling Notes
From one sheet of puff pastry (320g), you’ll typically get:
- 6-8 medium twists (2cm wide strips)
- 16 mini twists (cut smaller strips for party-sized bites)
Double the batch by using two pastry sheets side by side. You can also halve the filling if making a small batch.
Serving Suggestions
Dust with icing sugar for a bakery look.
Best served warm with coffee.
Add to a weekend brunch table.
Storing & Freezing
- Store: Airtight container up to 2 days.
- Reheat: 5 minutes at 160°C to refresh.
- Freeze: Freeze before baking; cook from frozen (add ~5 minutes).
FAQs
Absolutely. This recipe works with all types of chocolate — just choose your favourite and adjust the sweetness accordingly.
Ready-rolled puff pastry is easiest and works beautifully. You can also use rough puff or brioche dough for a richer twist.
Yes! You can assemble and refrigerate the twists before baking, or freeze them once baked and reheat as needed.
Traditionally yes, but many home bakers prefer simple fillings like jam, Nutella, or just chocolate.
Serving Suggestions
These raspberry white chocolate twists are perfect for:
- Lazy weekend brunches
- Coffee breaks with friends
- Valentine’s Day bakes
- Afternoon tea spreads
- Kids’ lunchbox treats
Serve warm with a dusting of icing sugar or a swirl of melted chocolate on top.
Final Thoughts
These white chocolate and raspberry jam torsades are a playful twist on the French classic. They’re quick to prepare, elegant enough to serve at brunch, and versatile—whether you stick with jam, go for Nutella, or try the traditional custard version.
French patisserie at home, without the fuss.
Tried this recipe? Tag @scoffsandfeasts on Instagram or leave a comment below — I love seeing your creations!
Nutrition
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Chocolate Torsades (French Chocolate Twists with White Chocolate & Raspberry Jam)
Equipment
- 1 Pizza Cutter
- 1 baking tray
- 1 pastry brush
Ingredients
- 1 ready rolled puff pastry sheet (320g)
- 3 tbsp raspberry jam
- 100 g white chocolate chips
- 1 whole egg
- icing sugar (for dusting)
Instructions
- Begin by unrolling the pastry from its packaging so it lays flat on your work surface
- spread the raspberry jam evenly on the surface of the pastry, leaving a small border of around 2cm
- Evnly spread the chocolate chips over the jam layer
- Fold the left hand side of the pastry over the right like turning the page in a book. Press down the edges to seal.
- Use a pizza cutter or sharp knife to slice the pastry into 2cm thick strips
- Grab both ends of the strip and turn in opposite directions to create a twist. Place on a parchment lined baking tray
- Brush each strip with egg wash
- Place in a preheated oven at 200℃ for 20 minutes
- Let cool for 10 minutes and enjoy warm with a dusting of icing sugar
Notes
- The hardest part about this simple recipe is getting the pastry twists’ shape right. Don’t worry if they don’t look perfect, they bake up nicely!
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.