By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Baker-Pastry chef

Cocoa puff pastry

7 cakes

Preparation

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.

 

Recommendations

  • 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