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Cocoa Puff Pastry

Cocoa Puff Pastry: chef Christophe Felder hit it again with this recipe that will perfectly fits in your chocolate desserts!
Print Recipe
Prep Time 45 minutes
Cook Time 8 hours
Servings: 700 g
Course: Pastry
Cuisine: French
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Beater equipped with hook (or by hand)
  • Rolling Pin
  • Plastic wrap

Method
 

For detempering (use the hook)
  1. Mix the water, the vinegar and the salt.
  2. Put the flour in the beater bowl. Mix at low speed, gradually add the liquid mixture and the melted butter.
  3. Work the dough for a few minutes only, to obtain a homogeneous result.
  4. 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)
  1. Put the butter pastry and the cocoa in the beater bowl.
  2. Mix at low speed until the butter pastry absorbs all the cocoa (some minutes).
  3. 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)
  1. Take the distempered dough from the refrigerator and place it on a floured work surface. Roll it out to a thickness about 1 cm.
  2. 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).
  3. Fold each side of the distempered dough over the cocoa butter pastry to trap it in.
  4. 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.
  5. Wrap the dough with the film and take it to the refrigerator for at least 2 hours.
  6. 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.