Famous chefs

Cocoa Puffy Pastry (by Christophe Felder)

Pâte feuilletée cacao

Piece of life

This year I dug on a double adventure: making a puff pastry classic version and also making it with cocoa. All this for a chocolate King’s Cake, greediness makes us do these things. But, of course, I didn’t invent anything; Christophe Felder has already done all the work in his book “Galettes,” follow the chef.

(Christophe Felder and Camille Lesecq)

About the Cocoa Puffy Pastry

As it was my first classic puff pastry, I must say that I am delighted. I always faced the traditional method as a high mountain, but in the end, it’s not insurmountable. I won’t lie to you, the inverted puff pastry is still easier to work with, and I’m more comfortable with this recipe [click here for all details], but I’m proud to have tried the classic method and to have obtained a beautiful King’s Cake.
The main difficulty I encountered was during the turns. The dough punctured on the edges when I rolled it out. In addition, the edges were full of small holes. In the end, it didn’t seem to be a problem because my dough was well puffed, but I guess that, ideally, this should not happen.
Like all puff pastries, it will take several hours to prepare and to use it, and I suggest to you to always prepare it the day before [see above]. I’ll take you right to the recipe, but for all the details concerning the turns, I recommend you to consult my article about the inverted puff pastry, where I detailed all the steps in photos and videos.

Cocoa Puffy Pastry

A cocoa puffy pastry that perfectly fits in your puffy chocolate desserts!
Course: Base recipe
Cuisine: French
Keyword: Base Recipe, Gourmet recipe, King’s Cake
Portions 700 g
Prep Time: 45 minutes
Temps de repos: 8 hours
Print Recipe


For detempering

  • 140 ml cold water
  • 10 g white vinegar
  • 65 g melted butter warmed
  • 5 g salt
  • 250 g flour

For the Butter Pastry

  • 200 g cold Butter Pastry
  • 40 g unsweetened cocoa powder


For detempering (use the hook)

  • Mix the water, the vinegar and the salt.
  • Put the flour in the beater bowl. Mix at low speed, gradually add the liquid mixture and the melted butter.
  • Work the dough for a few minutes only, to obtain a homogeneous result.
  • Roll it out in square shape, wrap it with the cling film and let it rest for at least 2 hours in the refrigerator.

For the Butter Pastry (use the wire whip beater)

  • Put the butter pastry and the cocoa in the beater bowl.
  • Mix at low speed until the butter pastry absorbs all the cocoa (some minutes).
  • Roll it out in square shape, wrap it with the cling film and let it rest for at least 2 hours in the refrigerator.

Assembling (for all the details about assembling, I suggest you to consult my article about the inverted puff pastry)

  • Take the distempered dough from the refrigerator and place it on a floured work surface. Roll it out to a thickness about 1 cm.
  • Place the cocoa butter pastry at the center of the distempered dough (adjust the size if necessary, the butter pastry must be totally wrapped by the distempered dough).
  • Fold each side of the distempered dough over the cocoa butter pastry to trap it in.
  • Roll out the dough lengthwise until you get a thickness of about 8 mm. Make a single turn. Make a quarter turn. Roll out the dough again and make another single turn.
  • Wrap the dough with the film and take it to the refrigerator for at least 2 hours.
  • Take the dough out and make 2 more turns as explained above. Put the dough back in the refrigerator for 2 hours, then, proceed as above a 3rd time. The dough is ready but it needs chilling for more than 2 hours before it can be used.

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