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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsweetened cocoa powder: Sweetened cocoa powder (reduce added sugar)
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Very cold water: Ice water
• Instead of Plastic wrap: Parchment paper
• Instead of Parchment paper: Plastic wrap

Equipment Needed

• Mixing bowls
• Kitchen scale
• Sieve or fine strainer
• Rolling pin
• Parchment paper
• Plastic wrap
• Spatula or kitchen scraper
• Refrigerator

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high‑quality butter for a richer chocolate flavor
• Lightly dust extra cocoa on the dough before baking to intensify color
• If the dough sticks, add a little flour to the work surface and the rolling pin.

Troubleshooting

Storage

Refrigerator: Store the dough wrapped in plastic wrap for 2 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator 12 h before use.

Room temperature: Do not store at room temperature; the butter may melt.

Make-Ahead Tips

• The dough can be prepared 2 days in advance and kept in the refrigerator
• It freezes very well; thaw it slowly in the refrigerator before using