Chocolate Puff Pastry Recipe

Summary

Preparation Time3 Hr 0 MinCooking Time30 Min
Ready In3 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Plain flour250 Gram (9 ounce)
 Salt1 Teaspoon
 Water125 Milliliter (4 fl ounce)
 Butter250 Gram (9 ounce, unsalted)
 Icing sugar1 1⁄2 Tablespoon
 Cocoa powder3 1⁄2 Tablespoon (unsweetened)

Nutrition Facts

Serving size

Calories 364 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 16.7 g83.5%

Trans Fat 0 g

Cholesterol 67.2 mg

Sodium 247.1 mg10.3%

Total Carbohydrates 32 g10.6%

Dietary Fiber 2.9 g11.7%

Sugars 2.9 g

Protein 3 g6.8%

Vitamin A 15.6% Vitamin C

Calcium 1.9% Iron 5.7%

*Based on a 2000 Calorie diet

Directions

To make the dough, melt the butter and mix lightly with the flour, salt and water.
When all the ingredients are well blended, shape the dough into a ball, cover with clingfilm and chill in the refrigerator for 1 hour.
Soften the butter for the tourage with a wooden spoon, then adding the icing sugar and cocoa.
Shape into a block, cover with clingfilm and chill in the refrigerator for 1 hour.
Remove from the refrigerator before the next stage to allow it to become spreadable.
Now, the tourage process begins.
Flour the work surface and roll out the dough into a 20 cm/8 inch square.
Spread the tourage butter over half the sheet, fold over the second half to enclose the butter, and roll the dough into a rectangle, 50 cm/20 inches long by 20 cm/ 8 inches wide.
Fold into three by folding one end into the centre and then the other end over that.
Give the pastry a quarter turn and, with the rolling pin at right angles to the folds, repeat the 'roll and fold' process twice more.
Chill in the refrigerator for 1 hour.
Repeat the tourage 'roll and fold' sequences twice more, making sure you chill the pastry in the refrigerator for at least 1 hour between each set of sequences.
Altogether, the pastry should be 'rolled and folded' 6 times.
Roll the pastry to a thickness of 2 mm / 1/16 inch and cut into three 22-cm / 8 1/2-inch squares.
Place on a baking sheet lined with nonstick baking parchment and prick all over with a fork.
Chill in the refrigerator for 1 hour.
Preheat the oven to 200°C (400°F), gas mark 6 and bake the pastry squares for about 20 minutes.
Remove from the baking sheet and leave to cool on a wire rack.
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