Puff pastry: Mix all the ingredients together (apart from the margarine) until you get a well developed, smooth dough of 20-24°C temperature. Allow the dough to rest for 5 minutes. Stretch the dough and place the puff pastry margarine on top. Continue by folding twice onto a puff pastry machine. Allow the dough to rest in between foldings for 10 minutes (preferably in the fridge). Aim for a final spread of 4-5 mm thickness.

Filling: Use the wire whip to intensely mix the bechamel  with cold water at high speed for 3-4 minutes until you get a well developed, smooth cream. Add the rest of the filling ingredients and blend well. The filling is ready to use.

Puff pastry twists preparation: On half of a 40 cm width piece of puff pastry, spread evenly a thin filling layer. Fold the puff pasty in such a way that the filling is totally covered. The result you should get is a 20 cm piece of dough. Decorate the top part with Decoration Corn. Cut the dough into strips of 1 cm width and 20 cm length and then twist 2-3 times.

Proof (±35 °C with moistness) for 15-20 minutes.

Bake at 230°C with steam, for 20 minutes.