Cocoa puff pastry

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Corman products used for this recipe

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.

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

Preparation