This Easy Homemade Chocolate Puff Pastry is a twist on the classic dough. With a little cocoa powder added, it not only comes out just as flaky but with the added bonus of a light chocolate flavouring!
After doing a bit of searching, I couldn’t find any recipe for chocolate puff pastry. Except of course for the classic dough, either rolled or filled with chocolate, or a chocolate cream. So I decided I would give it a go. I have made this chocolate puff pastry at least 4-5 times to make sure I got it right, adding cocoa can get a bit complicated believe it or not. And I do believe I got it right!
Table of Contents
How to make it
It’s best to use a food processor for this recipe, I actually based it on my Homemade Puff Pastry.
Using a food processor, fitted with the metal blade, add the flour, cocoa and salt to the bowl and whisk together, then add part of the cold butter cut in cubes and pulse until butter is absorbed, add the remaining cold butter (cubed) and pulse a few times to combine.
Add the cold water and pulse just until the dough comes together to form a ball (really important not to over process). You will see bits of butter throughout the dough, this is what makes it flaky. On a lightly floured surface place dough and knead lightly approximately 10 times.
With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle. Fold the dough in half and then half again.
And one last time, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).
Remove the dough from the fridge, divide into 2 parts, one part roll into a circle and cut into 8 triangles, roll up crescent style and place on a parchment paper lined cookie sheet.
The other part roll into a rectangle or square and cut into rectangles, place 2-3 squares of chocolate, roll and place on a parchment paper lined cooke sheet.
The leftovers can be cut and twisted. Chill the dough while the oven is pre-heating. Brush with an egg wash and bake. Let cool on wire rack before serving.
What is an egg wash?
It is a an egg that is beaten with about 2 tablespoons of water (sometimes milk) and is used to brush on tops of breads and pastries before they are baked to give them a shiny and golden finish.
What is Authentic Puff Pastry
Used all over the world, the French have been crazy about it since the 1700s. Also known as pâte feuilletée, precisely because it is light as a puff. Puff pastry is a very versatile dough with a neutral taste. A great help in the kitchen for sweet or savory preparations! The making of puff pastry requires a bit of patience you have to be careful not to over work or process the dough.
What is the difference between Puff Pastry and Danish Pastry?
Puff pastry has many crispy layers which crack and break as they are cut. … Danish however, is a heavier pastry, partly because it contains yeast. Danish too is light and flaky but it has a fluffier, more buttery texture. Some Danish recipes are somewhat bread-like, further distinguishing it from puff pastry.
How to store it
How to freeze it
The unbaked dough should be wrapped in plastic and placed in a freezer safe bag. It will keep for up to 10 months in the freezer. To thaw the dough place it in the fridge, once it is workable then you can roll it out and bake.
I find puff pastry is best baked at 375F (190C). It can also be blind baked for a pie recipe.
What to make with it
Tomorrow I will be sharing a Strawberry Pie that I made with the dough!
Easy Puff Pastry Strawberry Tarts
So if you are looking for something a little different why not try this Chocolate Puff Pastry and let me know how it goes.
Easy Homemade Chocolate Puff Pastry
Ingredients
- 1 ¾ cups + 3 tablespoons all purpose flour
- 2 tablespoons unsweetened cocoa (sifted)
- ¼ teaspoon salt*
- 1¼ cup butter (very cold)
- ½ cup water (very cold)
*If using unsalted butter then add ½ teaspoon of salt.
EGG WASH
- 1 large egg
- 1-2 tablespoons water
Instructions
- Using a food processor, fitted with the metal blade, add the flour, cocoa and salt to the bowl, whisk together, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
- Add the cold water and pulse just until the dough comes together to form a ball (really important not to over process). You will see bits of butter throughout the dough, this is what makes it flaky.
- On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 cm).
- Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).
- Remove the dough from the fridge, divide into 2 parts, one part roll into a circle and cut into 8 triangles, roll up crescent style and place on a parchment paper lined cookie sheet.
- The other part roll into a rectangle or square and cut into rectangles, place 2-3 squares of chocolate, roll and place on a parchment paper lined cooke sheet.
- The leftovers can be cut and twisted. Chill the dough again while the oven is pre-heating.
- Pre-heat 375F (190C).
- Brush the dough lightly with an egg wash and bake for approximately 15-20 minutes. Let cool on wire rack before serving.
EGG WASH
- In a small bowl beat together the egg and water until well combined.
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