Madeleine Kamman

Chocolate Puff Pastry

Preparation info
  • FFR—

    1¼

    pounds pastry
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is as easy to do as the modem puff pastry above, provided your flour is not too strong (read about strong flour). As much as I am reticent to give brands, you will generally have the easiest time using Pillsbury unbleached flour together with Van Houten cocoa.

Ingredients

  • 1¾ cups sifted unbleached all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder, unsifted
  • ¼ to ½

Method

Resift the flour and cocoa together. Then proceed exactly as described in the recipe for modem puff pastry. The water must be added very gradually; lack of success and heaviness often result from adding too much water too fast. If your flour is very strong, add the lemon juice with the first few tablespoons of water.

You may experience the same di