Chocolate Puff Pastry

Ingredients

• 200 g All-purpose flour (Sift before use)
• 30 g Unsweetened cocoa powder (Sift with the flour)
• 1 pincée Salt (Fine salt)
• 70 g Unsalted butter (Melt then let cool slightly)
• 40 ml Very cold water (Adjust according to dough consistency)
• 1 rouleau Plastic wrap (To wrap the dough between refrigeration)
• 2 feuilles Parchment paper (To flatten the butter without it sticking)

Instructions

1. Melt the butter

   Melt 70 g of butter over low heat or in the microwave, then let it cool slightly.

   Time: PT2M

2. Sift the dry ingredients

   Sift 200 g of flour, 30 g of unsweetened cocoa and a pinch of salt into a large bowl.

   Time: PT2M

3. Incorporate the butter and water

   Pour the melted butter and 40 ml of very cold water over the dry ingredients, then mix with fingertips until a coarse dough forms.

   Time: PT4M

4. Lightly knead

   On a lightly floured work surface, knead the dough 1‑2 minutes until it is homogeneous but still a bit crumbly.

   Time: PT3M

5. Form the butter into a square

   Place the butter between two sheets of parchment paper and flatten with a rolling pin to obtain a square about 8 cm on each side.

   Time: PT3M

6. Wrap the butter with the dough

   Roll out the dough into a large square, place the butter in the centre and fold the dough edges to completely enclose it.

   Time: PT5M

7. First rolling and three‑fold

   Lightly flour the surface, roll the dough into a rectangle three times longer than wide, then fold it into thirds (turn).

   Time: PT7M

8. First refrigeration

   Wrap the dough in plastic wrap and place it in the refrigerator for 1 h 30 to firm up the butter.

   Time: PT0M

9. Second turn of lamination

   Remove the dough, turn it a quarter turn, roll it again, fold it into thirds and refrigerate for 1 h 30.

   Time: PT5M

10. Third turn of lamination

    Repeat the previous step a second time: turn, roll, fold into thirds, then refrigerate for 1 h 30.

    Time: PT5M

11. Dough ready for use

    After the final rest, the chocolate puff pastry can be cut, baked or stored as needed.

    Time: PT0M

Nutrition Facts

Calories

112

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g