{"id":7626,"date":"2021-01-19T14:29:00","date_gmt":"2021-01-19T19:29:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=7626"},"modified":"2026-09-05T23:14:35","modified_gmt":"2026-09-06T04:14:35","slug":"cocoa-puff-pastry-by-christophe-felder","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/cocoa-puff-pastry-by-christophe-felder\/","title":{"rendered":"Cocoa Puff Pastry (Christophe Felder)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

This year I dug on a double adventure: making a classic puff pastry and make it with cocoa. All this for a chocolate King’s Cake; greediness can make us do unusual things… But of course, I didn’t invent anything: Christophe Felder has already done all the work in his book “Galettes<\/a>.”<\/p>\n\n\n

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Galettes
(Christophe Felder and Camille Lesecq)<\/figcaption><\/figure>\n<\/div>\n\n\n

About the Cocoa Puff Pastry<\/h2>\n\n\n\n

As it was my first classic puff pastry, I must say that I am delighted with the result. I always considered the traditional method as a barrier, but it was not insurmountable in the end. 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<\/a>], 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 use, and I suggest you always prepare it the day before [or more]. I’ll take you to the recipe, but for all the details concerning the turns, I recommend you to consult my article about the inverted puff pastry<\/a>, where I detailed all the steps in photos and videos.<\/p>\n\n\n

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Cocoa Puff Pastry<\/h2>\n
Cocoa Puff Pastry: chef Christophe Felder hit it again with this recipe that will perfectly fits in your chocolate desserts! <\/span><\/div>\n
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