Chocolate Chai Cream

Add 4 tsps of Adagio Chocolate Chai tea to 4 oz of half/half cream in a glass jar

Steep overnight or at least 4 hours

Strain tea from cream

In a small saucepan, add chai steeped half/half with 4 oz semisweet chocolate chips and 2 oz sugar. Stir until combined on a very low heat. Do not let it boil, just simmer. Once fully combined set aside an let cool.

Once cream has cooled mix with mascarpone cheese and set aside.

Unroll thawed pastry dough and place on parchment paper

Roll out lengthwise about 1 inch

Cut top corners off

Cut 10 diagonal strips down the sides of each side of pastry dough - only cut to middle of pastry dough

Cut off the two bottom corners

Making the braid

Place Chocolate Chai Pastry Cream in middle of pastry dough.

Similar to lacing up shoes, cross one strip to the opposite side and slightly pinch down. Take a strip from the opposite side and cross over the first strip and pinch down. Continue until all strips have been crossed over. Before crossing last 2 strips fold in the bottom middle flap. It is ok if the strips are not perfect. It will look great once baked.

Mix 1 egg with water and brush over pastry. This will create that classic shine.

Transfer to baking sheet and bake for 20 minutes or until golden brown.

Remove and let cool.

Enjoy with a cup of Adagio Chocolate Chai Tea.