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Corman Artisan

Baker-Pastry chef

Cocoa puff pastry

7 cakes


1900 g flour (9 % protein)
500 g butter
50 g salt
760 g water
200 g cacao powder
1000 g Express Butter 82 % Fat - Sheet
  • Mix all the ingredients, except the water, to obtain a dry dough with a uniform, crumbly texture. Then add the water and mix on low speed to obtain a homogeneous dough without kneading it.
  • Roll the dough out into a square shape of 40 x 60 cm and place it on a baking sheet. Cover with plastic film and leave to rest for at least 5 hours in the refrigerator.
  • After letting the dough rest, give it three single turns with an hour’s rest between each turn, and then let rest for 12 hours.
  • After resting, give another two single turns with at least an hour’s rest between the turns.



  • For serious chocolate lovers, accompany this puff pastry with a chocolate filling. Otherwise, use a normal almond filling, possibly adding a few pieces of fruit.

Corman'products of the recipe