Chocolate Puff PastryPosted: April 26, 2014 Filed under: Budget, Pastry, Puff Pastry 6 Comments
Home-made, real butter puff pastry. Who has the time – amiright?
The endless rolling and the folding and the turning and the chilling and the repeating……I’m exhausted just thinking about it!
*collapses on nearby chaise-longue and raises a weary hand to the forehead*
Well, here’s the good news – we ALL now have the time, because I’m about to reveal how you can get 729 layers of delicious all-butter puff pastry in less than 1 hour, thanks to this super-speedy method. Bonus: we’re going to do it in chocolate!
OK, so there’s a bit of the rolling and folding in this method, but it takes nowhere near as long as the traditional method.
And of course, you don’t HAVE to make chocolate puff pastry – just replace the cocoa with plain flour – but I thought I’d remind you all of the ease with which favourite recipes can be Chocolatized™.
These quantities make enough for two 30cm x 45cm pieces of pastry.
OK then – let’s get this puff party started!
Chocolate Puff Pastry
250g unsalted butter, at room temperature
30g cocoa powder
250g plain flour
30g cocoa powder
ice water to mix
- Cut the butter into cubes and put into a bowl.
- Add the cocoa.
- Mix with either an electric whisk or stand mixer until soft and thoroughly combined. Set aside.
- Put the flour and cocoa into the bowl of a food processor fitted with a blade and blitz to mix.
- With the motor running, gradually add iced water, one spoonful at a time, until the mixture comes together in a ball.
- Tip the mixture out and knead smooth.
- Wrap in plastic and chill in the freezer for 15 minutes (9 layers).
- Roll the pastry out a second time, taking care to keep it as square as possible.
- Spread half of the remaining cocoa/butter mix over the paste.
- Cut and fold as before, then wrap and chill again for 15 minutes (81 layers).
- Roll out a third and final time and use the last of the butter. Cut and fold as before.
- Wrap in plastic and chill thoroughly, preferably overnight in the fridge (729 layers).
- Use as you would any regular puff pastry.
Wow. Now this is an impressive idea, Mary Ann. Choc puff pastry sounds and looks just divine and I will be doing this in the week.
Wotchers Philip! And thank you for the compliments! 😀 M-A
love the diagrams! i make a quick puff (i think technically its a rough puff) in the thermomix and it is wonderful, but i hadn’t thought of adding cocoa – will give this a go.
Amazing is a word I tend towards often while commenting on your posts, but this shoots right past that and goes into completely mind-blowing territory. Brilliant idea with equally brilliant instructions and diagrams to make things easier. Looks like I have my marching order for this week’s kitchen experimentation (I’m never going to run out of any, the way you churn these out) and I’m having a hum buzz in the back of my head wondering about both trying to use this dough in a savory application such as a top crust idea for a mole chicken pot pie (as there would be an already a savory use of chocolate in a mole sauce) as well as the more traditional sweet & creamy filling direction. Perhaps creating a dessert that straddles the line between the two and trying a chocolate & chili blend (ala your mini-bread beauties from your GBBO days) and making a spiced cream & drizzle for a Mexican flavor profile mille-feuille. Between hospice visits and funeral plans, this will be a much needed distraction. These looks superbly delicious, as usual.
Wow, I really have to truths ASAP!
This is pure genius! Finally a puff pastry recipe that doesn’t make people collapse just reading it! Will try it sometime soon definitely – bedankt, Mary Ann! Hello from Eindhoven. 🙂