The chocolate puff pastry is a pastry base that will allow you originality in your achievements such as pear chocolate millefeuille for example. With this chocolate puff pastry, you will discover new flavors and additional possibilities to make please those around you …
Chocolate puff pastry
- 385 g cake flour
- 48 g unsweetened cocoa powder
- 7 g salt
- 20 cl water cold
- 70 g butter molten
- 250 g butter cold
- Start by melting 70g of butter and leave it to rest a few moments.
- Sieve the flour and the sugar-free cocoa powder together, then add the salt. Add the melted butter and some cold water, then mix with your fingers to obtain a dough.
- Finish mixing on your working area, don’t overwork the dough to avoid having it too elastic.
- Hit the butter with a rolling pin on its wrapping paper to obtain a square.
- Roll out the dough to obtain a big enough square that can wrap the square shape butter. Place the butter in the middle, then refold the dough edges to wrap the butter.
- Flour your working area and the top of the dough, then roll out the dough progressively until you obtain a strip 3 times longer than large. Then fold the dough in three.
- Wrap the dough in a plastic wrap, then put it in the refrigerator for approximately 1H30.
- Remove the dough from the refrigerator, and put it in front of you with a quarter of a turn rotation compared to the previous step, meaning with the opening on the right. Then, roll it out again.
- Fold the chocolate dough in three, rotate it of a quarter of a turn, then roll it out again. One more folding in three and then put it in the refrigerator.
- After 1H30, do the same folding step, as the previous one, twice.
- The chocolate puff pastry is now done. It will be very useful for many pastries.
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