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Chocolate Puff Pastry
Learn how to make a homemade chocolate puff pastry, perfect for mille‑feuille, croissants, tarts and other pastries. This laminated dough combines butter and cocoa for a chocolatey, crispy flaky.
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Cost Breakdown
Critical Success Points
- • Melt the butter without browning it
- • Do not overwork the dough during the initial mixing
- • Completely wrap the butter before laminating
- • Observe the refrigeration times between each fold
- • Work quickly to keep the butter cold
Safety Warnings
- • Be careful with hot butter to avoid burns
- • Use a sharp knife to cut the dough to avoid slipping
- • Handle cold surfaces with gloves if necessary to prevent frostbite
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